An easy, no-frill recipe to make a nourishing tea!
Cook Time30mins
Steeping Time1d
Total Time30mins
Course: Soup, Tea
Cuisine: British
Keyword: Beef Tea, Beef Broth
Appliance: Saucepan, Skimmer spoon
Servings: 2servings
Author: Raksha Hegde
Ingredients
8ozbeef chuck steakcut into 1/2-inch cubes
3cupswaterfiltered
1/4tspsalt
Instructions
In a large saucepan, place the beef and pour the water. Season with salt. Bring it to a boil. Keep it on high heat for a couple of minutes.
Lower the heat to a low and let it barely simmer for 20 minutes. Take a large spoon or a skimmer spoon and scoop out the scum from the top. The scum can be collected in a bowl and discarded later.
Put the heat off and let it cool. Transfer the beef and liquid into a pot or jar with a lid. Let the beef steep in the liquid for at least 24 hours.
Strain the liquid through cheesecloth or a fine-mesh strainer. Discard the beef and enjoy the tea. You can choose to season it with pepper and herbs. Beef tea is best served hot.