Beef Tea
| By : |
| Cook Time | 5 Hours |
| Servings |
4 Servings
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Ingredients
- olive oil
- 2 lb (1 kg) beef shank
- 2 lb (1 kg) bone-in beef scraps
- ½ lb (250 g) beef brisket
- Optional extra: any other piece of bone-9n (e.g. marrow)
- Salt & pepper
- garlic powder
- Bovril, optional
- 1 tsp tomato paste
- 1 leek or onion
- 6 cloves garlic
- 3 sticks celery
- 1 piece rutabaga
- 1 carrot
- 8 cups (2.5 L) water
- 3 bay leaves
- 6 sprigs of thyme
- 1 tbsp Maggi juice
- Worcestershire sauce
- 2 Knorr juicy short rib cubes or any other beef seasoning optional
Ingredients
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Instructions
- Insert the stainless steel inner pot into the Instant Pot®, press Saute and add a little olive oil. Add meat previously seasoned with salt, pepper, garlic powder, beef extract (optional) and tomato paste. After searing and browning the meat, add the chopped vegetables: leek (only the white part), garlic, celery, rutabaga and carrot).
- Add the water (maximum capacity allowed in Instant Pot®), salt, pepper, herbs, beef seasonings, Maggi juice, and Worcestershire sauce.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew, on Medium pressure level and set the time to 5 Hours.
- Once the time is up, release the steam from the Instant Pot® (by turning the valve) and open the pot.
- Let cool, fat will rise; remove all excess fat with a spoon.
- Remove the bones, meat, vegetables and herbs used to flavor the beef tea.
- Grind a piece of meat as much as possible (brisket or other may be used). And add it to the broth in the Instant Pot®. This will give the broth the texture of the beef tea at the renowned Taquería El Califa.
- Stir, taste and rectify flavor if needed.
- Serve with chopped onion and coriander, lemons, and sherry or olive oil.
