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Rules for Beef Tea

A clear beef broth made by simmering shredded meat in water, strained and skimmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rules for Beef Tea

Ingredients

Directions

Prepare the meat

  1. Remove skin, gristle, and fat from the meat, then shred it finely or pass it through a mincing machine.

  2. Soak the meat in water for 15 minutes before cooking.

Make the beef tea

  1. Heat the meat and water gently, ensuring it never boils.

  2. Strain the beef tea through a fine wire strainer to remove any solid particles.

  3. Skim off any grease from the surface.

Store

  1. Make only as much beef tea as needed for the next 12 to 15 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef
Supplies the protein and meaty flavour that make up the tea.
Water
Extracts the flavour and soluble material from the meat as it heats.

The step that matters

Heat the meat and water gently, never boiling. Boiling toughens the meat's proteins and cloudies the liquid, while gentle heat draws out flavour and keeps the tea clear and tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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