Beef Tea recipe
information
Serve this light dish as a starter or appetizer with toast, croutons or dry biscuits.
ingredients
400 g shin, flank or skirt of beef
2 cups (500 ml) water
1/4 tsp salt
2 cups (500 ml) water
1/4 tsp salt
method
1. Wipe the meat and trim off all visible fat; cut into 2cm cubes.
2. Put the meat into an ovenproof casserole or basin, and add the water and salt.
3. Cover the container with a saucer or lid, and cook in a very cool oven, 140°C, gas mark 1, for 3 hours.
4. Strain the liquid through muslin or a fine sieve, and allow to cool.
5. Skim any fat from the top. Reheat, without boiling, and serve as a light soup or beverage, with toast or dry biscuits.
2. Put the meat into an ovenproof casserole or basin, and add the water and salt.
3. Cover the container with a saucer or lid, and cook in a very cool oven, 140°C, gas mark 1, for 3 hours.
4. Strain the liquid through muslin or a fine sieve, and allow to cool.
5. Skim any fat from the top. Reheat, without boiling, and serve as a light soup or beverage, with toast or dry biscuits.
serving amount
serves 2
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
