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Drink

Beef Tea

A clear broth made by simmering diced beef in salted cold water for five hours, served with thin finger‑sized toast.

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

Ingredients

Directions

Prepare

  1. Chop the beef into small dice, removing all fat.

  2. Place the beef in a jar with salt and cold water, and tie it tightly.

Cook

  1. Put the jar in a saucepan of water and boil gently for five hours.

Serve

  1. Strain the beef tea and serve with thin toast cut into fingers.

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
Provides the meaty flavor and the savory liquid that the long, gentle cooking draws out.

The step that matters

Boil gently. Keeping the heat low and the simmer gentle lets the beef release its flavor slowly and keeps the liquid clear. A hard, rolling boil agitates fat and small particles into the liquid, making the tea cloudy and greasy.

“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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