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Beef Tea. No. I.

A simple beef broth made by simmering beef, water, and salt for an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Tea. No. I.

Ingredients

Directions

Prepare

  1. Cut the beef into small pieces, removing all skin and fat.

  2. Place the beef in a saucepan with cold water and salt.

Simmer

  1. Heat the saucepan on the stove, stirring until it almost boils.

  2. Reduce the heat and let it simmer gently for 1 hour.

Finish

  1. Pour the beef tea out and let it cool.

  2. Remove the fat before using.

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 meaty flavor, and its collagen breaks down into gelatin that gives the broth body.

The step that matters

Simmer gently, do not boil. Vigorous boiling churns fat and fine particles into the liquid, making the broth cloudy and greasy. A gentle simmer lets the fat rise and the broth stay clear.

“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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