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Soup

Beef Tea

A slow‑cooked beef broth made with gravy beef, water, and 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 slow oven

Ingredients

Directions

The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Put the beef, water, and salt into a stone jar.

  2. Cover and tie down with paper.

Cook

  1. Place the jar in a very slow oven at 300°F (150°C) for three hours.

  2. Stir from time to time.

Strain and serve

  1. Strain, remove all fat, and serve.

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
Provides the meat flavour and gelatin that give the broth body as it slowly extracts.
Cold water
Acts as the cooking liquid that draws flavour and collagen out of 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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