Beef Tea Recipes

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BEEF TEA

Provided by Brian Yarvin

Categories     Soup/Stew     Beef     Meat     Boil

Yield Makes 2 servings

Number Of Ingredients 3



Beef Tea image

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.

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

ROAST BEEF AND HORSERADISH TEA SANDWICHES

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 12 sandwiches

Number Of Ingredients 6



Roast Beef and Horseradish Tea Sandwiches image

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.

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

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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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