Beep Tea
Ingredients
Directions
Prepare the beef
Use meat from the hind quarter and beat it thin.
Heat an ungreased skillet until smoking hot.
Add the beef and cook until it turns whitish on one side, then flip and cook the other side.
Remove the beef from the heat immediately.
Make the broth
Cut the beef into small pieces and cover with cold water.
Simmer at just below boiling for 3 to 4 hours.
Season with salt to taste.
For a delicate broth, remove the bone before simmering.
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.
Explore the science
What each ingredient does
- Round steak
- Provides the main beef flavour and body of the broth.
- Cold water
- Extracts flavour and gelatin from the meat as it simmers slowly.
The step that matters
Simmer at just below boiling. A rolling boil toughens meat proteins and turns the broth cloudy, while a gentle simmer draws out flavour and keeps it clear over the long cooking time.
“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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