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Beef Tea

A clear beef broth made by simmering beef pieces until the meat turns white and the juice is extracted.

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. Put the beef into a jar without adding water.

Cook

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

  2. Heat gradually to a boil and maintain for 3 to 4 hours until the meat resembles white rags and the juice is extracted.

Finish and serve

  1. Season with salt to taste and skim off the fat when cold.

  2. Serve chilled or hot with biscuits or thin wafers.

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 broth as it cooks slowly.

The step that matters

Heating gradually to a boil and holding for 3 to 4 hours. Slow, gentle heating in a sealed jar draws out the juice from the meat without boiling it hard. Vigorous boiling would make the broth cloudy and greasy, and a jar without added water keeps the flavour concentrated.

“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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