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Beef Tea

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. a pound of beef
  2. Tea
  3. Cut
  4. a pint of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Freshly-killed, lean, juicy beef is required for making beef tea.
  2. Steak, or the roll of the blade-bone of beef, are the best portions for the purpose.
  3. Take away all fat, skin, gristle, etc., and leave only the lean meat ;
  4. cut this into very small pieces, put into a jar, and pour cold water over it, allowing a pint of water for a pound of beef.
  5. Let it soak tor an hour, when the water should be red, and the meat white;
  6. tnen cover it closely, and set the jar in a deep saucepan with boiling water to come half-way up its height.
  7. Simmer by the side of the fire for two or three hours.
  8. Pour it out, skim -from the surface with a spoon any particles of fat that may be seen, and take away the remainder with a sheet of clean paper.
  9. Season to taste, and the beef tea is ready.
  10. If more convenient the jar may be set in a cool oven instead of in a saucepan of water.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Chef's knife
  • Slotted spoon