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Beef Tea

A simple broth made by simmering shredded lean beef in cold water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Tea

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

Prepare the meat

  1. Remove all fat and skin from the meat.

  2. Shred the meat finely.

  3. Put the shredded meat in a saucepan with the cold water and salt.

  4. Let it soak for 15 minutes.

Cook and serve

  1. Place the saucepan over medium heat.

  2. Stir with a fork for 30 minutes.

  3. Strain through a fine strainer.

  4. Add more salt if necessary.

  5. Serve hot.

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

Lean beef
Provides the meat flavour and dissolves into the liquid to give the broth its body.
Cold water
Extracts flavour and gelatin from the meat as it heats, forming the broth.

“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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