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Drink

Beef Tea

A simple beef broth made by simmering sliced beef in water with optional coarse sea salt.

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

Ingredients

Directions

  1. Cut the beef into thin slices.

  2. Simmer the beef in water for 20 minutes after it has boiled and been skimmed.

  3. Season with coarse sea salt if desired.

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

Fleshy beef
Provides the meat flavour and gelatin that give the broth body as it simmers.

The step that matters

Skimming after the boil. Skimming off the grey foam that rises during the first boil removes impurities that would otherwise cloud the broth and add a muddy taste.

“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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