Spiced Beef Tea

Posted on September 21, 2016 by Anna

Taken from The Magic of Broths by Nick Sander

A truly magical infusion featuring cardamom, cloves, star anise, and crushed fennel seeds. This tonic has a floral aroma and layers of rich, complex flavor—it is truly the beef motherlode.

makes 2 medium cups
PER SERVING 82 Cals, protein 9.5g, carbs 2.3g, fat 3.8g, sat fat 1.4g, fiber 0.6g, sugar 1.3g, salt 0.1g
1¾ cups beef stock
1 star anise
4 cloves
1¼-inch piece (approx. 1 ounce) of fresh ginger, sliced—make sure it’s clean, but it doesn’t need to be peeled
½ teaspoon fennel seeds
3 cardamom pods
¼ nutmeg

Put the beef stock into a saucepan along with the star anise, cloves, and ginger.
Lightly crush the fennel, cardamom, and nutmeg using a mortar and pestle. Add to the saucepan. Bring to a boil then remove from the heat and let it sit for 10 minutes for the flavors to infuse.
Return to the heat, bring to a boil, and strain off into cups through a fine strainer.