Beef-tea
1 pintIngredients
Directions
The book gives no oven temperature. The 150°F (65°C) in the steps was added when the recipe was transcribed, as a starting point.
Combine the minced rump steak and cold water in a bowl.
Macerate for two hours at a temperature not exceeding 150°F (65°C).
Strain the mixture to yield 1 pint of beef-tea.
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 dissolved proteins that give the tea its savoury taste and body.
- Cold water
- Draws out the soluble flavour and juices from the minced meat during the long, gentle soak.
The step that matters
Macerating below 150°F (65°C). Keeping the temperature under 150°F (65°C) extracts flavour and juices from the meat without cooking and toughening its proteins, which would squeeze out liquid and make the tea cloudy.
“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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