Beef Tea
No ratings yet
Ingredients 5 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Chop up a pound of lean beef, and put it on to boil in a saucepan with a quart of water, stirring it on the fire occasionally while it boils rather fast, for at least half an hour;
- at the end of this time the beef tea will have become reduced to a pint;
- season with salt to taste, strain it through a clean bit of muslin or rag, and give a tea-cupful of it with dry toast to the patient.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Sieve