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Beef Tea

Cold broth made by simmering sliced beef in boiling water, strained, and served chilled.

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

Ingredients

Directions

Prepare and steep

  1. Cut the beef into slices and place in a dish.

  2. Pour boiling water over the beef and cover the dish.

  3. Let it stand by the fire for 30 minutes.

Strain and serve

  1. Strain the liquid through a muslin sieve and season with a little salt.

  2. Serve cold.

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 fresh beef
Provides the meat flavour and soluble juices that colour and season the broth.
Boiling water
Acts as the solvent that draws flavour and nutrients out of the beef into the liquid.

“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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