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Beef Tea

Classic beef tea: 500 g of scraped raw beef placed in a crock with 2.5 dl of cold water and 1 tsp salt, left to stand for ½–1 hour, steeped 4 hours in a water bath, strained and defatted. Must not boil when reheated.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 661 (falt i det fri)

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About the dish

The long, classic method for beef tea: raw, scraped beef is steeped in a water bath for four hours, so that all the meat juice passes into the liquid without it boiling. This was one of the most widely used restorative drinks in older nursing.

How to make it

  1. 1

    Clean and scrape the meat

    Wipe the meat with a damp cloth and scrape it along the grain with a sharp knife.

  2. 2

    Soak in cold water

    Place the meat mass in a heatproof crock or bowl, add the cold water and salt a little at a time. Stir often with a fork and let it stand for half an hour to an hour.

  3. 3

    Steep in a water bath

    Set the crock in a pot of boiling water so the water reaches halfway up the crock. Let it steep for 4 hours and stir the crock now and then.

  4. 4

    Strain and defat

    Strain the meat juice and remove all fat. If the beef tea is to be reheated, it must not boil.

Changes from the original

Measurements modernized (grams, dl, teaspoon). The "crock" is described as a heatproof bowl/jar in a water bath, and it is made clear that the broth must not boil when reheated.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 661) → 1949 (korrekturlest, s. 795)~54% av teksten endretfjernetlagt til
½ Ingredienser: 1/2 kg. oksekjøt ¼ oksekjøtt 1/2 l. vand vann 1 teske teskje salt. Vask kjøttet med et fugtig fuktig klæde; skrap det langsefter trevlerne langs efter trevlene med en skarp kniv, læg legg det i en krukke og tilsæt efterhaanden tilsett efterhånden det kolde vand vann og saltet, rør ofte i det med en gaffel, la det staa ½—1 stå 3/4 — 1 time. Sæt Sett krukken i en gryte med kokende vand, vann, la vandet naa vannet nå halvparten op ad krukken, kok 4 timer, rør av og til i krukken. Siles, og fettet fjernes. Grynene skylles, skåldes, settes over varmen i det kolde vann, kokes møre og gnis gjennem presse. Settes derefter over med buljongen, gis et opkok; fløten tilsettes, og suppen jevnes med eggeplommen, idet den skal serveres. NB. Kjøttet bør være nyslagtet; nyslaktet; helst av laar lår eller av kammen. Skal bif-teen vannes biff-teen varmes op, saa så la den ikke koke.

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Frequently asked questions

What is beef tea, and what is it used for?
Beef tea is a strong meat extract of beef, made as a restorative food for the sick. The recipe appears under "Care of the sick and food for the sick" in Henriette Schønberg Erken's Great Cookbook (1914), p. 661.
Which meat should I use?
1/2 kg of beef, preferably freshly slaughtered, from the round or loin. The meat is wiped with a damp cloth and scraped along the grain with a sharp knife.
How long does it take?
The meat should first steep for ½–1 hour in 1/4 l of cold water with 1 tsp of salt, with stirring. Then the crock is set in a pot of boiling water (halfway up the crock) and cooked for 4 hours, about 5½ hours in all.
Can the beef tea be reheated?
Yes, but it must not boil when reheated. Strain the broth and remove the fat before serving.

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