Put the beef through a meat grinder, season lightly with salt, season with pepper and knead the water into the meat by hand. Put it in the refrigerator for 45 min. Now put the quantity in a preserving jar form, pour with clear soup. Close the jar tightly and place in a water bath. Heat and gently simmer for about three hours until the broth is clear. Finally, strain the beef tea through a fine dish or strainer and bring to the table in cups.
Season with sherry if necessary.