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Recipe for Beef Tea

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 6 ingredients

  1. Salt
  2. two cups of cold water
  3. Cut
  4. A sprig or two of parsley
  5. One pound of beefsteak
  6. Celery
Contains Celery Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

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

  • 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. One pound of beefsteak from the round, two cups of cold water, salt to season.
  2. Remove fat from the meat, wipe the steak with a damp cloth, then cut into small pieces.
  3. Have ready a fruit jar, scalded and cooled;
  4. put in the meat and two cups of cold water, cover the jar and let it stand twenty minutes in a cool place.
  5. Fold a newspaper to make a thick, smooth jnat;
  6. put this into a saucepan, set the jar upon it and pour in cold water to surround the jar to the height of the liquid inside.
  7. Let the water heat gradually to i3o**F.
  8. Keep it at this point for two hours, then increase the temperature to about 134** F., or until the color of the juice is darkened a little and the albuminous juices are slightly coagulated.
  9. Pour off the li(iuid, season and serve.
  10. A sprig or two of parsley, or a stalk of celery cut in pieces, may be put into the jar with the meat.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife