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Beef Tea

A clear broth made by simmering diced beef in salted water until the juice thickens.

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

Ingredients

Directions

Prepare

  1. Cut the beef into quarter‑inch dice.

  2. Cover the beef with cold water and add ½ teaspoon salt for every cup of water.

Make the broth

  1. Press the meat often and after an hour, squeeze out all the juice.

  2. Heat the juice while stirring constantly until it thickens and is hot.

Serve

  1. Serve immediately.

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

Beef
Supplies the juice that becomes the broth, carrying the meat's flavor and body.

The step that matters

Heating the juice while stirring constantly. Constant stirring spreads heat evenly, so the juice thickens gently without scorching on the pan bottom or proteins clumping in hot spots.

“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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