1 Remove any fat, skin or gristle from the meat.
2 Using a sharp small knife, scrape the meat until it is all in fine shreds.
3 Or finely mince, making sure to collect all the juice.
4 In an earthenware jug or basin, soak the shreds and juice for 1 hour, keep the jug covered.
5 Set the jug in a pan with enough water to come 1/2 way up.
6 Boil the water for 2-3 hours.
7 Stir the contents of the jug occasionally.
8 Strain the beef tea.
9 Season and let cool.
10 Remove any traces of fat, when cool.
11 Reheat before serving. Do not boil.
12 Serve as it is or with melba toast or ringers of toasted bread.