Beef Tea is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic rich beef drink made from beef stock boiled in water with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Tea.
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This is a classic recipe for a Victorian version of Beef Tea that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF TEA.—Put one pound of the chuck of beef into a pint and a half of water; let it simmer gently by the side of the fire for an hour, add a teaspoonful of salt, and the same quantity of allspice and pepper.
Modern Redaction
Ingredients:
450g beef chuck
900ml water
1 tsp salt
1 tsp ground allspice
1 tsp freshly-grated black pepper
Method:
Combine the beef and water in a pan. Bring to a gentle simmer, cover the pan and cook gently for about 60 minutes then season with the salt, black pepper and allspice. Cook for a further 20 minutes then strain the liquid and serve in mugs.
