Bbsf Tea
Ingredients
Directions
Prepare
Cut the rump steak into small pieces.
Place the steak in a bowl of lukewarm water and cover it.
Let it sit to gradually heat for about 30 minutes.
Make the broth
Transfer the steak to a lined saucepan and cover it.
Set the saucepan on the stove to boil, skimming as it reaches boiling point.
After boiling once or twice, remove from heat and let it simmer gently for 1 hour.
Strain the broth and season to taste.
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
- Rump steak
- Provides the meat flavour and gelatin that give the broth its body and savouriness.
- Lukewarm water
- Extracts flavour from the meat gently as it slowly heats, without toughening the protein.
The step that matters
Skimming as the water reaches boiling point. Foam and coagulated proteins rise to the surface as the liquid heats. Removing them keeps the broth clear and free of a bitter, scummy taste.
“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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