Beef Tea


  • 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
  • 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.
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