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Beef-tea

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 9 ingredients

  1. a quart of water
  2. one pound of lean beef
  3. Cloves
  4. Cut
  5. Peppercorns
  6. Turnips
  7. Walnut
  8. Salt
  9. Tea
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Turnip Source of vitamin C · Source of protein

    Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 0.9 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1210.
  2. Take one pound of lean beef, pick all the fat off ;
  3. cut it into small pieces the size of the end of the thumb, and score it still further to let out the gravy ;
  4. put it in an enamelled saucepan with a quart of water, two cloves, eight to twelve peppercorns, and half a tea-spoonful of salt.
  5. Simmer for three or four hours, and skim it as long as either scum or fat rises, or else it curdles.
  6. In cases of extreme debility, one pound and a half of beef may be used.
  7. Before serving, absorb every globule of fat with silver paper.
  8. Another Mode (very grateful in convalescence, when there is no tendency to diarrhoea).
  9. Put in a preserving jar alternate layers of beef, cut into small pieces, and sliced turnips ;
  10. when the jar is filled, place it in a water-bath, or slow oven, and let it remain for two or three hours ;
  11. then drain off all the tea, using a little pressure to assist the operation, and let it stand till cold, when any fat may be taken off, or, if wanted directly, it may be removed while hot with silver paper.
  12. Another (< quickly made).
  13. — Take a piece of skirtings of beef, of the size of a walnut, scrape it well, then pour a tea-cup of boiling water upon it, and it is fit to drink when cool.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Slotted spoon
  • Colander