Beef Tea
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- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
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
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- 1 pound lean beef 1 cup cold water Cut beef up into small pieces or put through meat chopper.
- Put into fruit jar;
- add water and allow to stand 15 to 20 minutes to draw out the juice.
- Place on trivet or rack in pan of cold water;
- heat very slowly for about 2 hours.
- The water must not boil.
- Season, strain, cool and remove fat.
- Beef tea may be served hot or cold.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve