Beef Tea Food

BEEF TEA

Beef Tea image

Provided by Brian Yarvin

Yield Makes 2 servings

Number Of Ingredients 3

Ingredients

8 ounces beef chuck steak, cut into 1/2-inch cubes
1/4 teaspoon salt
3 cups water

Steps:

1. Combine the beef, salt, and water in a saucepan and bring to a boil over high heat. Let the mixture boil for 1 minute. Reduce the heat to low and let the water barely simmer for 20 minutes more, skimming off any scum that forms on the surface. Remove the pan from the heat and let cool.
2. Pour the liquid and the pieces of beef into the jar or container, cover it tightly, and let the liquid steep (like tea, of course) in the refrigerator for at least 24 hours.
3. Strain the liquid either through cheesecloth or a fine-mesh strainer and discard the beef. You'll be left with the tea. Serve hot.

ROAST BEEF AND HORSERADISH TEA SANDWICHES

Roast Beef and Horseradish Tea Sandwiches image

Provided by Food Network Kitchen

Categories appetizer

Time 5m

Yield 12 sandwiches

Number Of Ingredients 6

Ingredients

1 cup sour cream
3 tablespoons prepared horseradish, well drained
2 teaspoons salt
24 mini slices rye bread
Freshly ground black pepper
6 thin slices (about 6 ounces) roast beef, halved

Steps:

Stir the sour cream, horseradish and salt together in a small bowl.
Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.

BRAISED BEEF WITH TEA

Braised Beef With Tea image

A recipe from Ricardo I made today. There is tea and prune in it. The house was smelling great while baking. The meat is tender. I browned the beef in half the oil and half butter

Provided by Boomette

Categories Roast Beef

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 cups chicken stock (I needed to add 1 more cup when I added the green beans)
6 orange pekoe tea bags
2 lbs boneless beef blade roast
1 tablespoon butter
1 tablespoon extra virgin olive oil
3 onions, chopped
3 large carrots, sliced in 1/2 inches
225 g green beans, cut in pieces
1/3 cup dried prune, cut in 4
salt and pepper

Steps:

In a saucepan, bring the chicken stock to boil. Add tea, remove from the heat and let infuse about 15 minutes. Remove the tea bags. Set aside.
Put the grill in the center of the oven. Preheat to 350°F.
In a large ovenproof saucepan, brown the beef in butter and oil (I used a non-stick pan and used only half butter and half oil). Add salt and pepper to taste. Set aside on a plate.
In the same saucepan, brown the onions. Add more butter if needed (I didn't). Put the beef back in the saucepan and add the chicken-tea stock. Bring to boil. Cover and cook in the oven for 1 hour and 30 minutes. Add carrots and keep cooking, covered, 30 minutes. Add green beans and prunes, making sure to soak them in the stock. (that's when I added the other cup of chicken stock.) Keep cooking about 30 minutes, uncovered or until green beans are tender. Adjust seasoning.
Serve on mashed potatoes, plain couscous or noodles with butter.

Nutrition Facts : Calories 537.4, Fat 36.2, SaturatedFat 14.2, Cholesterol 117.5, Sodium 315.7, Carbohydrate 22.2, Fiber 3.9, Sugar 10.1, Protein 30.6

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES

Caramelized Onion and Roast Beef Tea Sandwiches image

Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
4 large Vidalia onions (about 3 pounds), cut into 1/2-inch dice
4 tablespoons prepared horseradish
8 ounces cream cheese, room temperature
Coarse salt and freshly ground pepper
18 thin slices wheat bread
8 ounces roast beef, thinly sliced

Steps:

In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

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In a large saucepan, place the beef and pour the water. Season with salt. Bring it to a boil. Keep it on high heat for a couple of minutes.
Lower the heat to a low and let it barely simmer for 20 minutes. Take a large spoon or a skimmer spoon and scoop out the scum from the top. The scum can be collected in a bowl and discarded later.
Put the heat off and let it cool. Transfer the beef and liquid into a pot or jar with a lid. Let the beef steep in the liquid for at least 24 hours.
Strain the liquid through cheesecloth or a fine-mesh strainer. Discard the beef and enjoy the tea. You can choose to season it with pepper and herbs. Beef tea is best served hot.

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