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Beef Tea

A clear beef broth made by simmering lean beef in cold water and skimming scum.

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

Ingredients

Directions

Prepare

  1. Cut the beef into small pieces.

  2. Add the beef to a pot with 3 pints of cold water.

Simmer

  1. Bring to a boil, then remove the scum that forms on top.

  2. Once boiling, add 1 pint of cold water and let it boil again, skimming off any scum.

  3. Simmer for 45 minutes to 1 hour, skimming as needed.

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
Releases flavor and collagen into the liquid during slow simmering, giving the broth body.

The step that matters

Keep the broth at a gentle simmer. A hard, rolling boil agitates fat and fine particles into the liquid, making the broth cloudy and greasy. Holding a gentle simmer while skimming keeps it clearer and cleaner-tasting.

“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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