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Liebig’s Beef Tea

A simple beef broth made by simmering lean beef with water, then seasoning with pepper and salt.

From an old cookbook · modernised transcription
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Liebig’s Beef Tea

Ingredients

Directions

Prepare

  1. Cut the beef into small pieces like minced meat.

  2. Mix the beef with an equal weight of water in an earthen vessel.

Make the broth

  1. Heat the mixture until it begins to boil.

  2. After boiling for 1-2 minutes, remove from heat and strain the liquid through a towel.

  3. Season the strained liquid with 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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Supplies the meat flavour and dissolved proteins that give the broth its body and savoury taste.

The step that matters

Heat only until it begins to boil, then boil 1-2 minutes. Vigorous, prolonged boiling agitates fat and proteins, making the broth cloudy and greasy. A gentle heat and short boil keep the liquid clearer.

“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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