Beef Tea

Beef tea made with beef, onions, and clove

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City/Region: England

Time Period: 1851

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Beef tea, largely unfamiliar to us now, was all the rage in 19th century hospitals. Believed to contain all of the nutrients of solid beef (not true), it was given to convalescents of all afflictions and social statuses. You can even find it in cocktail books, though you’d be hard pressed to find a bar that serves it today.

This beef tea is surprisingly nice. It’s not really like a beef bouillon or beef stock, and is much lighter in flavor and color. There’s a hint of beef flavor, but I noticed more of a delicious savoriness and unctuousness. While I don’t think it could replace a cocktail, I could see this being lovely on a cold evening.

“Soyer’s new way of making Beef Tea.
Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of butter, a clove, two butter onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pass through a sieve. I have always had a great objection to passing broth through a cloth, as it frequently quite spoils its flavor.”

— The Modern Housewife or, Ménagère by Alexis Soyer, 1851

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Ingredients:

• 1 lb (450 g) lean beef
• 2 tablespoons butter
• 1 whole clove
• 2 pearl onions
• 1/4 teaspoon salt
• 1 quart (1 L) water

Instructions:

1. Cut the beef into 1/2 inch (1 cm) pieces. Place the beef, butter, clove, pearl onions (you can leave them whole and unpeeled), and the salt into a large pot.
2. Cook over medium heat, stirring constantly, for a few minutes or until the meat releases its juices.
3. Add the water and bring it to a simmer. Reduce the heat so that it comes to a very low simmer, cover, and cook for 30 minutes.
4. While the beef tea simmers, set up a strainer over a large bowl. After the 30 minutes are up, pour the beef tea through the strainer. The meat that is strained out can be used to make meat pies or whatever else you like.
5. Let the beef tea cool, and as it cools the fat will solidify on the top. Skim off as much of the fat as you can. You can also chill the broth in the fridge to get the fat to solidify.
6. Reheat the skimmed beef tea to the drinking temperature that you prefer, and serve it forth.

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