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Beef Tea

A simple beef broth made by simmering lean beef in water and straining.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Chop the beef into small pieces.

  2. Place the beef in a pot with the water.

Simmer and strain

  1. Simmer gently for 1-2 hours.

  2. Strain the liquid through a fine sieve.

Serve

  1. Serve warm, omitting salt for sensitive patients.

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 flavor and dissolved protein that give the tea its savory taste and body.
Water
Extracts the flavor and soluble compounds from the beef as it simmers.

The step that matters

Simmer gently for 1-2 hours. A gentle simmer extracts flavor without boiling hard, which would toughen the meat and cloud 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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