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Soup

Quickly Made Beef Tea

A simple beef broth made by simmering finely chopped gravy beef in water and seasoning with salt.

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

Ingredients

Directions

Prepare

  1. Remove all skin and fat from the meat and chop finely.

  2. Soak the chopped meat in cold water for 15 minutes.

Simmer and strain

  1. Simmer gently for 30 minutes.

  2. Strain the mixture, remove all fat, and add salt to taste.

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 the dissolved protein and savoury compounds that make up the tea.
Cold water
Draws out flavour and soluble compounds from the chopped meat during soaking and simmering.

The step that matters

Remove the fat before adding salt. Fat that is left in the liquid stays greasy on the palate and can float as an oily layer. Skimming and straining the liquid removes most of it, and seasoning after that lets the salt be judged on the clean 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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