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The concept of beef tea surfaced while researching Civil War hospital food, revealing its prevalence in 19th-century medical practices. Despite its simplicity, with most recipes merely instructing to boil beef in water, the drink took on an air of sophistication as hospital kitchens crafted it for patients. Thus, beef tea became synonymous with care for the infirm.
Soyer's recipe from 1851 is hailed as slightly more sophisticated than usual versions. It involves dicing a pound of lean beef, sautéing it with onions and butter, before simmering it in water to extract a rich broth. Though simpler than modern broth-making techniques, Soyer's method highlights beef tea's roots in the tradition of cooking that likely prioritized both flavor and sustenance.