anyone know the recipe for good beef tea ?

Answer 1

Beef Tea

1 lb. of lean gravy-beef

1 1/2 pint of water

1 saltspoonful of salt

Mode---Have the meat cut without fat and bone, and choose a nice fleshy piece. Cut it into small pieces about the size of dice, and put it into a clean saucepan. Add the water cold to it; put it on the fire, and bring it to the boiling-point; then skim well. Put in the salt when the water boils, and simmer the beef-tea gently from 1/2 to 3/4 hour, removing any more scum should it appear on the surface. Strain the tea through a hair sieve, and set it by in a cool place. When wanted for use, remove every particle of fat from the top; warm up as much as may be required, adding, if necessary, a little more salt. This preparation is simple beef-tea, and is to be administered to those invalids to whom flavorings and seasonings are not allowed. When the patient is very weak, use double the quantity of meat to the same proportion of water. Should the invalid be able to take the tea prepared in a more palatable manner, it is easy to make it so by following the directions in Soyer’s recipe, which is an admirable one for making savoury beef-tea. Beef-tea is always better when made the day before it is wanted, and then warmed up. It is a good plan ot put the tea into a small cup or basin, and to place this basin in a saucepan of boiling water. When the tea is hot, it is ready to serve. Time---1/2 to 3/4 hour. Average cost, 6d. per pint. Sufficient---allow 1 lb. of meat for a pint of good beef-tea.

Answer 2

Beef Tea Recipe

Answer 3

400 Gram Shin, flank or skirt of beef (14 oz)
500 ml Water (18 fl oz)
1/2 Teaspoon Salt
Method
Preheat the oven to 140 °C / 275 °F / Gas 1. Trim off all visible fat from the meat; cut it into 2.5 cm (1 inch) cubes, then put it in a casserole dish. Add the water and salt. Cover and cook for 4 hours.

Strain the liquid through a fine sieve lined with scalded muslin into a clean bowl. Allow to cool, then chill the beef tea and skim off any fat. Reheat, without boiling, taste for seasoning and serve as a light soup or beverage.

Answer 4

Depending on what other veggies you have you could make a sort of creamy stroganoff. Whatever vegetables, plus onion and garlic sliced or chopped into equal sizes. Fry these and add some mushroom ketchup or light soy sauce and fry a while longer and then add the meat and heat through well. Add a little stock (a stock cube will do) and some herbs, dried or fresh and then add cream, or craime fraiche or yoghurt or a mixture, allow to bubble but not boil and serve with the mashed potatoe or rice. If you have a little horseradish you could stir that in too. Enjoy.

For the best answers, search on this site https://smarturl.im/aDCrb

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://biturl.im/aU1tA

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 7

Alicia has the right recipe...but I'm lazy. I buy a good beef boullion or stock at the market, and serve it. I like it cold, too.

Answer 8

Beef tea is the generic name for an OXO cube dissolved in water.....as served at hundreds of footie grounds the length and breadth of Britain...therefore I suggest that you hardly require a recipe!

Answer 9

Beef Tea
(English)

--------------------------------------------------------------------------------

A horrible pain to make correctly...but no trouble at all when you've got a weak invalid on your hands and are anxious to "beef" him or her up. Two versions, below. Serve warm, in bed, to one sick chick. Then sit back to watch the roses bloom in those pale cheeks.

--------------------------------------------------------------------------------

1/2 pound round steak, cut 1-inch thick
water
salt
Broil the steak 2 minutes per side Then, right in the broiling pan, cut the steak into 1-inch squares--and put the squares into a glass pint jar. Be sure to scrape up the bottom of the pan with one of the squares and get every scrap of goodness into the jar. Pour cold water over the meat to cover, then put the jar into a pot of cold water. The point here is not to cook, but to steep the meat. Turn the heat to low and let the goodness leach out of the meat slowly, over the next two hours or so.

Answer 10

My Great Aunt was the best cook. Here is her recipe.

Take a rump roast (a large one 3-5 lbs) (Bone -in adds flavor) and place in a pot (I use a crock-pot, but she put in on the stove top). Add water or tomatoes (canned is OK). Add a small amount of herbs or spices, if you want.

Simmer all day. She fed the meat to her dogs, saying it was "no good." Strain the juice and remove the fat that rises to the top. If you want completely fat free, cool in fridge.