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Soup

Beef Tea

A simple beef tea made by simmering sliced rump steak in boiling water with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Tea

Ingredients

Directions

Prepare and stew

  1. Sprinkle the sliced steak with coarse sea salt.

  2. Place the steak in a large jug or basin and pour boiling water over it.

  3. Cover and let it stew for 1 hour on the hob.

Boil and strain

  1. Transfer the mixture to a pan and boil for 20 minutes.

  2. Strain the liquid and add more water if desired.

Recipe from a historical cookbook (Internet Archive).

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
Releases its juices and meaty flavour into the water as it stews.
Boiling water
Draws flavour and juices out of the meat and forms the liquid of the tea.

“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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