Beeftea

Introduction : The beef soup in concentrated esters – elaborate and therefore just as not cheap, if you count the labor and material input. The chemist Justus von Liebig invented the concentrated taste when his daughter refused to eat. The fact that the scientist was more concerned with inventing food than with its enjoyment is demonstrated by another of his products: pea sausage for boiling. The mistake is forgiven because of his Beeftea merites.

Preparation : Put the meat through the coarse wheel of the meat grinder, the vegetables as well. Add the coarsely chopped parsley and the spices, mix everything well and put it in a tall jar. Pour water on top and close tightly. Place the jar in a tall saucepan and fill with enough water to enclose the jar as high as possible. Heat the water until it boils slightly, and let the whole thing steep for a little bit 3 hours. To prevent the jar from bursting, place a cloth or paper pad on the bottom of the pot before placing the jar inside. Leave the Beeftea to rest for 15 minutes. You can strain the Beeftea in the kitchen through a fine sieve, fill it into cups and bring it to the table. You can also open the sealed jar at the table: The aroma that rises from the glass is worth it.

Tip: Always use aromatic spices to refine your dishes!

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