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TEA ROAST (OR STEAK)




Source of Recipe


BBR


Recipe Introduction


Posted by: EdizinAz


List of Ingredients




Tea, regular or instant, is the “secret ingredient” in this recipe which makes even the toughest cuts of meat tender and delicious. Get excellent results with round steak, London broil, cross-rib roast or steak, or chuck steaks or roasts. We’ve cooked from 1 1/2 # steaks (in electric skillet) to a 4 1/2 # roast (in cast iron in oven.)

Start with the seasonings as suggested, then experiment if you want. The amount of meat depends somewhat on the method of cooking:: electric skillet, stovetop, or in the oven.



Recipe



General:
Put enough oil in your pan to cover the bottom.
Heat oil at 450 in electric skillet, “high” on stovetop, or at 450 in the oven.
Sprinkle salt, pepper, and garlic powder all over the meat.
Coat well with flour on all sides.
Put in the hot oil and sear until all sides are browned.
Pour 1 cup of very strong tea* over the meat, being careful to not wash off the flour coating.
Add enough hot water to just cover the meat, getting some of the tea/water mixture under the meat.

Cook:
Electric skillet – 450 for 5 minutes, then at “simmer” for 1 to 2 hours depending on thickness of meat.

Stovetop – “high” for 5 minutes, then simmer or very low for time as above.

Oven – 450 for 5 minutes, then turn down to 350 for time as above.

Cook covered and check at least once to see if you need to add a little water.

The “drippings” make a wonderful gravy over mashed potatoes, noodles, or rice.


*We use 2 T instant tea in a cup of water. Double the tea only if cooking 5# or so meat