Beef Tea
Ingredients
Directions
Make the broth
Boil the sliced lean beef in water for 20 minutes, skimming off any scum.
Let it cool, then strain the broth.
Make the tea
In a hollow dish, layer the thinly sliced rump steak and sprinkle with salt.
Pour 1 pint of boiling water over the steak.
Cover the dish and place it near the fire for 30 minutes.
Boil for 15 minutes, then strain through a sieve.
Serve
For invalids, dilute the tea with additional boiling water.
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
- Lean beef
- Simmering releases its meat flavor and gelatin, giving the broth body and savour.
- Rump steak
- Thin slices steeped in boiling water release their juices and meaty flavor into the tea.
The step that matters
Covering the dish while the steak steeps. Covering keeps heat and steam in, so the water stays hot and extracts juice and flavor from the steak. Uncovered, the liquid cools and the tea tastes weaker.
“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.
More beef tea recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.