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Soup

Beef Tea

A clear beef broth made by simmering beef with salt, pepper, and water, then straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef Tea

Ingredients

Directions

Prepare

  1. Trim the beef of fat and cut it into fine pieces.

  2. Add salt and black pepper to the beef.

Make the broth

  1. Pour cold water over the beef and simmer for 40 minutes.

  2. Strain the liquid through a cloth, discarding the meat.

  3. Return the liquid to the fire and boil for 10 minutes.

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 meat flavour and gelatin that give the broth body.
Cold water
Extracts flavour and collagen from the beef as it simmers gently.

The step that matters

Simmering the beef in cold water. Starting with cold water and simmering gently, rather than boiling hard, lets the meat release flavour and gelatin slowly. Boiling vigorously can make the broth 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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