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Mr. Dobell's Beef-Tea

A simple beef broth made by macerating minced beef in cold water, simmering, and serving with toast or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mr. Dobell's Beef-Tea

Ingredients

Directions

Prepare

  1. Combine the minced beef and cold water in a bowl.

  2. Let it macerate for 2 hours at a temperature not exceeding 150°F (65°C).

Cook

  1. Press the mixture with a wooden spoon until it boils.

  2. Add salt and let it simmer gently for 15 minutes.

  3. Pour the beef‑tea into a serving dish without straining it.

Serve

  1. Serve with dry toast or lightly boiled rice.

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

Minced beef
Supplies the flavour and dissolved protein that give the tea its savoury body.
Cold water
Extracts the soluble flavour and proteins from the meat during soaking and gentle heating.

The step that matters

Let it simmer gently after boiling. Keeping the liquid at a gentle simmer rather than a hard boil keeps the broth clearer and prevents the proteins from toughening and clouding it.

“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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