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Title: Beef Tea
Categories: Five, Beverages, Beef
Yield: 2 Servings

8 oz Beef chuck; in 1/2" cubes
1/4 ts Salt
3 c Water

Combine the beef, salt, and water in a saucepan and
bring to a boil over high heat. Let the mixture boil for
1 minute. Reduce the heat to low and let the water barely
simmer for 20 minutes more, skimming off any scum that
forms on the surface. Remove the pan from the heat and
let cool.

Pour the liquid and the pieces of beef into the jar or
container, cover it tightly, and let the liquid steep
(like tea, of course) in the refrigerator for at least
24 hours.

Strain the liquid either through cheesecloth or a fine
mesh strainer and discard the beef. You'll be left with
the tea. Serve hot.

* Reserve the beef to add body to vegetable soup or
to feed to a pet. Waste not, want not. - UDD

Yield: Makes 2 servings

From Ploughman's Lunch and the Miser's Feast: Authentic
Pub Food, Restaurant Fare, and Home Cooking from Small
Towns, Big Cities, and Country Villages Across the
British Isles by Brian Yarvin. Copyright © 2012 by Brian
Yarvin. Published by The Harvard Common Press.

RECIPE FROM: https://www.epicurious.com

Uncle Dirty Dave's Kitchen

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... "Talk low, talk slow, and don't talk too much." -- John Wayne
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