Beef-Tea
Ingredients
Directions
Prepare
Cut the steak into small pieces.
Place the steak in a covered saucepan with cold water.
Let it sit by the fire for 4-5 hours.
Simmer and serve
Simmer gently for 2 hours.
Skim off any fat and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rump steak
- Provides the meat flavour and the protein that dissolves into the broth.
- Cold water
- Slowly extracts flavour and juices from the meat without boiling them away.
The step that matters
Simmer gently. Boiling vigorously toughens the meat fibres and makes the broth cloudy and greasy. A gentle simmer keeps the liquid clear and draws out flavour more evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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