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Soup

Beef Tea

A simple beef broth made by simmering rump steak in water.

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

Ingredients

Directions

Soak the beef

  1. Cut the rump steak into small pieces and place it in a bowl with lukewarm water.

  2. Cover the bowl and let it sit in a warm place to gradually heat for about 30 minutes.

Simmer and strain

  1. Transfer the mixture to a lined saucepan and cover it tightly.

  2. Bring it to a boil, skimming off any foam that forms.

  3. After boiling once or twice, reduce the heat and let it simmer gently for 1 hour.

  4. Strain the liquid and season with salt and pepper to taste.

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
Provides the meaty flavor and dissolving collagen that give the broth its taste and body.

The step that matters

Keep the simmer gentle and skim the foam. A hard boil churns fat and proteins into the liquid, making it cloudy. Skimming the foam removes coagulated proteins that would otherwise muddy the flavor and appearance.

“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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