Best 7 Beef Tea Recipes

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"Beef tea" is a flavorful broth made from simmering beef bones and meat in water for several hours. It has long been used as a health tonic and is also increasingly being used to boost the flavor of soups, stews, and other dishes. Beef tea has a number of nutrients that can be beneficial for health, including protein, iron, zinc, phosphorus, and vitamins B12 and A. Additionally, it is a good source of collagen, a protein that is important for joint health, skin health, and gut health. If you are looking for a tasty and nutritious way to improve your overall well-being, then beef tea is a great option.

Let's cook with our recipes!

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)



Beef Stroganoff (From the

This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.

Provided by Dee514

Categories     Meat

Time 58m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
1/2 cup dry white wine
2 teaspoons tomato paste (optional)
1 tablespoon minced onion
1/2 lb mushroom, thinly sliced
2 tablespoons dry white wine
1 cup sour cream, warmed

Steps:

  • Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
  • Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
  • Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
  • Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
  • In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
  • Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
  • Serve over hot rice with a green vegetable on the side.

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

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.

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

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.

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM) RECIPE - (4.6/5)



Beef Stroganoff (From the

Provided by smoker

Number Of Ingredients 13

1 pound lean boneless sirloin (trimmed of fat and gristle) or 1 pound bottom round steaks, in one piece (trimmed of fat and gristle)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons butter
1/2 medium onion, thinly sliced
1/2 tablespoon flour
1/2 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
1/4 cup dry white wine
1 teaspoon tomato paste (optional)
1/2 tablespoon minced onion
1/4 lb mushroom, thinly sliced
1 tablespoon dry white wine
1/2 cup sour cream, warmed

Steps:

  • Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes. Heat 2 tablespoons butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes. Add meat to pan and cook for 3 minutes, turning meat to brown evenly. Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently. In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 tablespoon wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream. Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil. Serve over hot rice with a green vegetable on the side.

BEEF TEA



Beef Tea image

Provided by Brian Yarvin

Categories     Soup/Stew     Beef     Meat     Boil

Yield Makes 2 servings

Number Of Ingredients 3

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.

TEA-SMOKED BEEF TENDERLOIN WITH PEAR SALAD



Tea-Smoked Beef Tenderloin With Pear Salad image

A fantastic show stopper! The flavours are incredible and the dish is easier to put together than it reads. I actually cannot take much credit as it is one of my husband's signature dishes. He prepares the beef on the BBQ in a large stock pot; I am the sous chef on this one preparing the salad ;). You can prepare the salad in advance as well as the dressing. Add as much of the fresh herbs as you like. From the local paper. Great recipe if you are trying to reduce carbs. Recipe calories are lower than listed (only 500 per serving) as rice and brown sugar are not consumed but just used for the smoking

Provided by Deantini

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup jasmine tea, loose
1 cup white rice, uncooked
1 cup brown sugar
1 lb beef tenderloin
2 pears, halved, cored and cut into thin wedges
1 yellow bell pepper, thinly sliced
2 large green onions, thinly sliced
1 jalapeno, seeded, minced
1 teaspoon of fresh mint, slivered (or more)
2 teaspoons fresh basil, slivered (or more)
2 teaspoons fresh cilantro, finely chopped
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons lemon juice
freshly ground black pepper
1 lime, zest and juice
2 tablespoons olive oil
1 teaspoon minced shallot
1 teaspoon soy sauce
salt

Steps:

  • BEEF:.
  • combine tea, rice and brown sugar;place mix in disposable foil pie plate.
  • place plate on bottom of large wok, soup pot or deep sauce pan.
  • place wok/pot on high heat until tea mixture starts to sizzle and smoke, approx 7 minute.
  • place beef on rack that will fit in wok/pot and keep it raised 1 inch above the tea mixture;.
  • cover tightly.
  • smoke beef 5 min - turn off heat and let stand on burner for 20 minute.
  • preheat oven to 450F and cook in oven for 5 minute.
  • let rest for 5 min & slice thinly (beef will be rare).
  • SALAD.
  • place pear, bell pepper, jalapeno, green onion, mint, basil and cilantro in medium bowl.
  • in a small bowl stir together mayo, dijon, lemon juice and pepper.
  • add to pear mixture, stir gently to combine. Set aside.
  • DRESSING:.
  • whisk together dressing ingredients.
  • TO SERVE:.
  • distribute pear mixture on four plates.
  • arrange sliced beef on top.
  • sprinkle with salt.
  • drizzle beef with lime dressing.

ROAST BEEF TEA SANDWICHES



Roast Beef Tea Sandwiches image

These are delicious and will disappear quickly at your next tea party. Better make a few extra!

Provided by Amy H.

Categories     Other Appetizers

Time 10m

Number Of Ingredients 6

12 slice roast beef deli style cold cuts
24 slice cocktail rye bread
1/2 c mayonnaise
1 Tbsp mustard
2 tsp prepared horseradish
1 c baby spinach leaves

Steps:

  • 1. Mix together the mayonnaise, mustard and horseradish thoroughly. Spread thinly onto party rye.
  • 2. Top bread with baby spinach leaves.
  • 3. cut roast beef in half, vertically down the center so that you have 24 slices. Fold slice in half and place one on top of the spinach on each tea sandwich. Serve

Tips for Making Beef Tea:

  • Choose the Right Cut of Beef: Opt for a cut of beef with plenty of connective tissue, such as chuck roast or oxtail. This will impart a rich flavor and body to the tea.
  • Roast the Bones: Before simmering the beef bones, roast them in the oven at a high temperature (450°F) for 30-45 minutes. This caramelizes the bones and adds a deeper flavor to the tea.
  • Use a Variety of Vegetables: Add a variety of vegetables to the pot along with the beef bones. This will enhance the flavor and nutritional value of the tea. Good choices include carrots, celery, onions, and leeks.
  • Simmer for a Long Time: Beef tea needs to simmer for a long time, at least 8 hours, to extract all the flavor from the bones and vegetables. The longer you simmer it, the more flavorful the tea will be.
  • Strain and Season: Once the tea is done simmering, strain it through a fine-mesh sieve to remove the bones and vegetables. Season the tea with salt and pepper to taste.

Conclusion:

Beef tea is a nutritious and flavorful beverage that can be enjoyed hot or cold. It is a great way to use up leftover beef bones and vegetables, and it is also a convenient way to get a boost of protein and minerals. Whether you are looking for a healthy drink to sip on or a flavorful base for soups and stews, beef tea is a versatile and delicious option.

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