In the nineteenth century, home cooks used to prepare a nourishing broth known as beef tea to provide sustenance for their ill and recovering family members. This traditional method involved packing a jar with finely chopped meat, filling it with water, sealing it tightly, and simmering it, all in the hopes of extracting the meat’s goodness into a flavorful broth. The resulting beef tea boasted a rich, robust, and unmistakably meaty flavor, which was often enhanced by a sprinkle of salt. Nowadays, there’s no need to reserve this comforting concoction solely for times of illness, as nineteenth-century cooks did. You can enjoy it as a sipping broth whenever the mood strikes.
This homemade beef tea offers a journey back in time, combining the simplicity of ingredients with the art of slow simmering. With just a few key ingredients like finely chopped round steak, salt, pepper, and cold water, you can recreate this historical elixir in your own kitchen. The process involves infusing the meat with water, allowing it to simmer for hours, and then straining the liquid to obtain a clear and flavorful broth. The result is a deeply satisfying and soothing beverage that can be enjoyed on its own or as a comforting base for soups and stews.
Whether you seek a warm cup of nourishment on a rainy day or desire a comforting remedy reminiscent of a bygone era, this homemade beef tea is a wonderful choice. Its hearty flavor, enhanced by the natural essence of the meat, creates a delightful sensory experience. Take a sip, let the warmth envelop you, and relish in the timeless tradition of beef tea.
Now, let’s explore the ingredients and instructions for preparing this timeless beef tea recipe.
INGREDIENTS:
- 1 pound round steak, finely chopped
- Finely ground salt
- Freshly ground black pepper
- 4 cups cold water
INSTRUCTIONS:
- Drop the finely chopped meat into a 1-quart jar. Make sure the meat is covered with cold water, leaving about a 1-inch gap from the top (approximately 4 cups). Seal the jar tightly with the lid.
- Place a canning rack inside a stockpot and position the jar on the rack. Pour enough water into the stockpot, ensuring it reaches the shoulders of the jar.
- Bring the water in the stockpot to a slow boil over medium-high heat, and then reduce the heat to medium. Allow the mixture to simmer gently for 4 hours.
- After the simmering time is complete, carefully remove the jar from the pot and let it cool until it reaches a comfortable handling temperature.
- Strain the liquid from the jar through a fine-mesh sieve into another 1-quart jar, discarding the solids. Seal the jar tightly with the lid and refrigerate it. The beef tea can be stored in the refrigerator for up to 1 week.
- When you’re ready to serve, spoon off any solidified fat from the top of the beef tea. Warm the broth in a saucepan on the stove, adjusting the temperature to your liking. Season the beef tea with salt and pepper according to your taste preferences.
