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Soup

Beef-tea

A clear beef broth made with butter, clove, onion, and salt, simmered for 30 to 45 minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Beef-tea

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef-tea

Ingredients

Directions

Prepare

  1. In a clean saucepan, combine the beef, butter, clove, onion, and salt.

  2. Stir the mixture over medium heat for a few minutes until it releases a thin gravy.

Simmer and strain

  1. Add the cold water and bring to a boil, then reduce heat and let it simmer gently for 30 to 45 minutes, skimming off any fat.

  2. Strain the mixture through a sieve and let it cool before storing.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Beef + clovetop 18% of all pairs
    Smell alikemoderate
    Cooked together5,462 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Solid beef
Provides the main meat flavour and dissolves into the liquid as it simmers.
Butter
Adds richness and carries fat-soluble flavour into the broth.
Onions
Contribute sweetness and aromatic depth to the finished liquid.

The step that matters

Skimming off the fat while simmering. Fat rises to the surface as the broth heats and can make the tea greasy and cloudy. Removing it during the gentle simmer keeps the liquid clear and clean-tasting.

Swap the clove

How well each one fits the dish's main ingredients (beef, butter, onion):

  1. Garlicfits better
  2. Thymefits better
  3. Pepperfits better
  4. Clovethe original

Fit is the average pairing score against beef, butter, onion. Candidates are from the same food group and used in at least 100 recipes.

“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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