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Soup

Quickly Made Beef Tea

A simple beef broth made by simmering finely chopped 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 beef and chop it finely.

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

Make the tea

  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 savoury body of the tea.
Cold water
Draws out the beef's flavour and juices as it soaks and simmers.

The step that matters

Remove all skin and fat before simmering. Fat that remains after simmering floats on the surface and makes the tea greasy. Skimming and straining the liquid removes most of it, leaving a clearer, cleaner 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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