To Stew Beef Steaks
Ingredients
Directions
Season the rump steaks with pepper and coarse sea salt.
Place the seasoned steaks in a stewpan and pour in ½ pint of water.
Cover and cook until the steaks are tender.
Serve hot.
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 steaks
- Provide the main beef, which becomes tender and flavourful through slow moist cooking.
- Water
- Creates steam and a moist cooking liquid that helps break down the meat's connective tissue.
The step that matters
Cover and cook until the steaks are tender. Gentle, covered cooking in liquid breaks down connective tissue in tougher cuts like rump. Cooking too hot or too briefly leaves the meat chewy, while keeping the lid on traps moisture so the steaks do not dry out.
“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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