Addicted to tea?
Want to impress your friends with new receipts because they can't stand your "famous" orange mac and cheese? I've found a solution for you. Tea can be a whole part of a chef's receipt. You'll finally be able to show off your culinary skills! Before we begin, you should know that I'm showing you the receipt, but unfortunately, I'm not responsible for any failure if you're a bad cook. Don't come blaming me.
Therefore, let's just make a roast beef with chai tea (don't worry, it's very hard to fail at, unless you don't know how to cook it and you just burn your meal because you put it in the oven too long).
You will need the entire list of ingredients below (grab a pen and paper to write it down if you're clumsy, unless you want to risk damaging your electronic device. We'd better take precautions.)
- 2 lb inside the round roast
- 2 chai tea bags
- 2 tablespoons of margarine
- 2 tablespoons of Dijon mustard
- 4 tablespoons of liquid beef bouillon concentrate
- 2 tablespoons of soy sauce
- 2 tablespoons of thyme
- 2 tablespoons of basil
- 2 tablespoons of onion salt
- Salt and pepper
Feel free to use a fragrant black chai tea or any other tea of your choice. Grab your tea caddy and choose whichever one you like! Don't be afraid to get creative. Now that you've chosen your tea, you need to follow the steps below:
- 2 lb inside the round roast
- 2 chai tea bags
- 2 tablespoons of margarine
- 2 tablespoons of Dijon mustard
- 4 tablespoons of liquid beef bouillon concentrate
- 2 tablespoons of soy sauce
- 2 tablespoons of thyme
- 2 tablespoons of basil
- 2 tablespoons of onion salt
- Salt and pepper
Feel free to use a fragrant black chai tea or any other tea of your choice. Grab your tea caddy and choose whichever one you like! Don't be afraid to get creative. Now that you've chosen your tea, you need to follow the steps below:
- Prepare a cup of boiling water (with a kettle, if you want to go faster) and put 2 chai tea bags in it.
- Mix the margarine and Dijon mustard until you get a smooth texture (i.e., no more lumps).
- Coat the roast with this mixture and brown it on all sides in a deep pan over medium-high heat.
- Next, put it in a roaster. Keep the pot and its contents, and heat it until it starts to smoke. Quickly char the tea (but this isn't the time to burn your house down if you're having people over...). Be very quick because the pan needs to be very hot to char the tea.
- Cover the roast beef with the tea.
- Drizzle a little concentrated beef stock over the roast beef and 1 tablespoon of soy sauce, then sprinkle with 1 tablespoon each of thyme, basil, and onion salt. Add salt and pepper to taste.
- Place everything in the oven (350°F), uncovered, for one hour.
- One hour later, turn the roast beef over and do the same thing in step 6. Put it back in the oven for one hour.
- When the roast beef is ready, slice it thinly. Use the cooking juices as a sauce.
This receipt wasn't invented by me, unfortunately. I wish I were a great chef, but I'm not. You can find it here (It's in French). For a successful evening, you can serve a milk tea, prepared with lots of love!
