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'''Beef tea''' is a traditional [[broth]] made by simmering [[beef]] in [[water]]. It has been used for centuries as a nourishing food for the sick and convalescent, due to its high [[protein]] content and easy digestibility.

== History ==

The origins of beef tea can be traced back to the [[Middle Ages]], when it was known as "bouillon". It was a staple of the diet of the sick, the elderly, and those recovering from surgery or illness. The [[Victorian era]] saw a resurgence in its popularity, with many cookbooks of the time featuring recipes for beef tea.

== Preparation ==

To prepare beef tea, lean beef is cut into small pieces and simmered in water for several hours. The resulting broth is then strained and served. Some recipes also include [[vegetables]] such as [[carrot]]s and [[onion]]s, and [[herbs]] such as [[parsley]] and [[thyme]] for added flavor.

== Nutritional Value ==

Beef tea is high in protein, making it a good source of nutrition for those who are unable to eat solid food. However, it is low in [[calories]], so it is not a suitable substitute for a full meal. It is also high in [[sodium]], which can be a concern for those with [[high blood pressure]] or other heart conditions.

== Medical Use ==

In the past, beef tea was often prescribed by doctors as a restorative for patients recovering from illness or surgery. Today, it is less commonly used in medical settings, but is still enjoyed by many as a comforting and nourishing food.

== See Also ==

* [[Broth]]
* [[Soup]]
* [[Bouillon (broth)]]

[[Category:Broth]]
[[Category:Beef dishes]]
[[Category:Historical foods]]
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Beef tea - Revision history

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