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Drink

Beef Tea

A simple broth made by simmering beef pieces in water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef Tea

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the beef into 1-inch pieces.

  2. Soak the beef in cold water for 1 hour.

Cook and serve

  1. Place the beef in a jar and bake in a 350°F (175°C) oven for 30 minutes.

  2. If using, stir the muriatic acid and salt into the water before soaking the beef.

  3. Strain the liquid through a fine cloth and serve in a glass.

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 main flavor and collagen that give the broth its body.

The step that matters

Soaking the beef in cold water. Starting with cold water lets the beef's proteins and flavor release slowly into the liquid. Warm water would firm the surface early and trap them inside the meat.

“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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