Beef-Tea
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the beef tea
Finely shred the rump steak.
Place the shredded meat in a pot and cover with water.
Simmer gently for 1-2 hours, skimming off any foam.
Strain the liquid to separate the beef tea from the solids.
Season and serve
Add malt extract or maltine and salt to taste.
Serve warm.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rump steak
- Provides the meat flavour and dissolved protein that give the tea its body and savour.
- Malt extract or maltine
- Adds a light sweetness and malty flavour that rounds out the savoury broth.
The step that matters
Skimming off the foam during simmering. Foam carries coagulated proteins and impurities to the surface. Removing it keeps the tea clear and clean-tasting rather than cloudy or scummy.
“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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