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Beef Tea

A simple broth made by simmering lean beef in water for one hour.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Cut the beef into small pieces and remove all fat.

  2. Place the beef in a pot and add the water.

Simmer and strain

  1. Bring to a boil, then reduce heat and simmer for 1 hour.

  2. Strain the liquid to remove the beef pieces.

Serve

  1. Serve the beef tea warm.

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 flavor and dissolves its savory compounds into the water as it simmers.
Water
Acts as the cooking liquid that extracts flavor and gelatin from the beef.

“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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