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Beef Tea

Serve this light dish as a starter or appetizer with toast, croutons or dry biscuits.

ingredients

serves 2
400 g shin, flank or skirt of beef
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.

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