Beep Tea
Ingredients
Directions
Prepare
Take one pound of round steak from the hind quarter.
Cut the steak thin.
Season the steak with salt.
Sear
Heat an ungreased skillet or frying pan until smoking hot.
Lay the steak in the skillet for a few minutes until it turns whitish on the underside.
Flip the steak and sear the other side similarly.
Remove the steak from the heat.
Simmer
Cut the steak into small pieces.
Cover the pieces with one and one-fourth pints of cold water.
Cook at the back of the stove, just below boiling, for three to four hours.
Season with salt to taste.
If desired, remove the bone before simmering for a very delicate broth.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Round steak
- Supplies the meat flavor and the body of the broth as it simmers.
The step that matters
Simmer just below boiling. At a gentle simmer the meat releases its flavor slowly and the broth stays clear. A rolling boil toughens the proteins and makes the broth cloudy and greasy.
“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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