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Drink

Beef Tea

A simple broth made by simmering beef in water, then strained and served cold.

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.

Make the beef tea

  1. Simmer the beef in water for 2 hours.

  2. Allow the mixture to cool.

  3. Strain the beef tea through a muslin sieve.

  4. For delicate patients, filter through blotting paper.

  5. Serve cold.

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

Beef
Provides the meat flavour and dissolved protein that gives the tea its savoury taste.
Water
Extracts flavour and soluble compounds from the beef during slow simmering.

“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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