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Soup

Beef Tea, 1

A clear broth made by simmering small pieces of beef in water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Tea, 1

Ingredients

Directions

Prepare

  1. Cut the beef into very small pieces, removing all skin and fat.

  2. Place the beef in a saucepan with cold water and salt.

Make the broth

  1. Heat the saucepan on the stove, stirring until it almost boils.

  2. Move the saucepan to the side of the heat and simmer gently for 1 hour.

  3. Pour out the beef tea and let it cool, then remove the fat before using.

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

Gravy beef
Releases its flavour and gelatin into the water, giving the broth body and savour.
Cold water
Acts as the extraction liquid, slowly drawing flavour out of the meat as it heats.

The step that matters

Bring to almost boil, then simmer gently. Heating too fast or boiling hard toughens the meat proteins and makes the broth cloudy, while a gentle simmer keeps it clear and well flavoured.

“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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