Protein beef tea

150 minutes

for 6–8 persons

for 4 persons (portion approx. 40 g)


For the essence, slowly fry the finely-chopped bones and pieces with fat in a flat pot. Add the vegetables and sauté until slightly brown and until the vegetables take on colour and have a light shine. Deglaze the bone with 1 dash of beef stock and bring the liquid to a boil, then add tomato and tomato purée. As soon as the mixture starts shining again, deglaze with red wine. Allow the liquid to boil dry almost completely, then pour in the remaining beef stock. Add garlic, washed herbs and bay leaf, and cook slowly for about 1.5 hours at medium heat. Pour the essence through a fine sieve and place aside to cool, i.e. store in a cool place.

To strain the essence , wash the leek and tomatoes and then dice. Churn the beef shank and the vegetables (with the middle disc) in the mincer, mix well with YOUR DAILY PROTEIN EGG WHITE NATURE and place in a pot. Mix with the cold essence and bring to the boil. Stir carefully from time to time, so that nothing can get stuck to the bottom of the pot. As soon as the essence starts frothing, the egg white sets and the liquid becomes clear, reduce the temperature and leave the essence to simmer at low heat for 25–30 minutes.

In the meantime, for the maize froth, peel the shallots and cut them into strips. Heat the butter in a saucepan and sauté the shallots until translucent. Deglaze with the white wine and stock and reduce the liquid to about half of the original volume.

Add cream and maize, bring everything to a boil once again, then blend with a hand-held blender. Flavour with lime juice, salt and pepper. Press the mixture through a fine sieve.

Line a strainer with a cloth strainer or a clean kitchen towel, pour the strained essence through it (of course retaining it), return it to the pot, and season with Madeira, sherry, nutmeg, sugar, salt and pepper. While the maize-cream mixture is still hot, but no longer boiling, mix in the butter in little pieces, using the hand-held blender and froth.

To serve the beef tea fill it into glasses while still hot and carefully place a little maize foam on top using a spoon.


For the beef tea
1,2 kg veal bones or meat cuts
100 g diced potato
100 g diced celery
150 g diced onion
1,5 l beef stock
1 soft, finely chopped tomato
1 tbsp. tomato purée
100 ml red wine
1 pressed clove garlic
2 springs parsley
2 sprigs thyme
1 bay leaf
1 dash Madeira
1 dash Sherry
freshly-ground nutmeg
1 pinch of Sugar
1 pinch of Salt
freshly-ground pepper
For the strained meat
400 g veal shin
100 g medium-sized leek
1 Tomato
For the maize foam
1,5 shallots
25 g butter
50 ml white wine
250 ml poultry or vegetable stock
250 g cream
125 g maize (in a tin)
Juice from 1/2 lime
freshly-ground pepper
25 g cold butter