Skip to main content
Main

Quickly Made Beef Tea, No. I

A clear beef broth made by simmering minced beef with water, then strained and seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Quickly Made Beef Tea, No. I

Ingredients

Directions

  1. Mince the beefsteak and place it in a dry saucepan.

  2. Press the meat with a potato masher or spoon over low heat until the juices run.

  3. Add the cold water and cook very slowly for 10 to 20 minutes without boiling.

  4. Strain through a coarse strainer and serve.

  5. Add pepper and 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

Beefsteak
Provides the meat and juices that flavour the broth as it cooks gently.
Cold water
Extracts the meat's juices and dissolves flavour into a thin, drinkable liquid.

The step that matters

Cooking very slowly without boiling. Boiling makes the broth cloudy and can toughen the meat proteins, while gentle heat draws out flavour and keeps the liquid 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.

More beef broth recipes

Clear 36Soup 8Peptonized 4with Forcemeat Balls 3with Rice 3Carrots in 3 See all 501 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes