Beef Tea
Ingredients
Directions
Make the broth
Boil the lean beef in water for 20 minutes, skimming off any scum.
Let it cool, then strain the broth.
Infuse the steak
In a hollow dish, layer the thin slices of rump steak and sprinkle with salt.
Pour 1 pint of boiling water over the steak, cover, and place 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
- Gives the broth its main beef flavour and body as it simmers in water.
- Rump steak
- Adds concentrated beef flavour to the tea when it steeps in hot water.
- Water
- Extracts flavour and dissolves the meat's juices to make the broth.
The step that matters
Skimming the scum while boiling the lean beef. Foam that rises during boiling contains coagulated proteins and impurities. Removing it keeps the broth clearer and less cloudy.
“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.