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Soup

Plain Beef- Tea

A simple beef broth made by simmering lean beef in salted water.

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

Ingredients

Directions

Prepare

  1. Cut the beef into very small dice or have the butcher crisscross it.

  2. Cover the beef with cold water and add salt. Soak for 1 hour.

Heat and serve

  1. Place the bowl in a saucepan of boiling water and heat until nearly boiling, without allowing it to boil.

  2. Strain the meat through a coarse strainer and serve immediately with a small piece of toast.

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

Lean beef
Supplies the meat flavor and the protein that gives the broth its body.
Cold water
Draws out the juices and flavor from the beef as it soaks.
Salt
Seasons the broth and helps draw flavorful juices out of the meat.

The step that matters

Heating without boiling. Holding the broth just below a boil keeps it clear and prevents the proteins from coagulating into cloudy bits. Boiling would make the broth murky and can toughen 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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