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Drink

Beef Tea

A simple beef tea made by simmering beef pieces for several hours and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Tea

Ingredients

Directions

Prepare

  1. Cut the beef into small pieces.

  2. Place the beef in a jar without adding water.

  3. Cover the jar tightly and place it in a pot of cold water.

Cook

  1. Heat gradually to a boil.

  2. Maintain the heat for 3 to 4 hours until the meat is tender and the juice is extracted.

Finish

  1. Season with salt to taste.

  2. Skim off any fat when cooled.

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
Provides the meat whose juices become the tea, giving it its flavor and body.

The step that matters

Maintain the heat for 3 to 4 hours. Gentle, sustained heat draws juices out of the meat without boiling it hard. Overheating toughens proteins and can make the tea cloudy or greasy, so keep the heat low and steady.

“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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