Lapsang Souchong Smoked Beef Rib Roast
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1 cloves garlic, crushed
Sea salt and freshly blacked pepper
1 tablespoons fresh rosemary, chopped
3 pounds beef rib toast, frenched
3 1/2 ounces Lapsang Souchong (or your choice of black tea)
3 ounches basmati rice
1 1/4 tablespoons brown sugar
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In 2-cup glass measuring cup, pour water over White Ginger Pear pyramid infusers and brew 5 minutes. Remove infusers; set aside.
In a 12-inch skillet, bring tea, green onion and ginger to a boil over high heat. Add fillets. Reduce heat to low and simmer covered 6 minutes or until fish flakes with a fork. Remove fillets to serving platter and sprinkle, if desired, with chopped green onion.
PREP Time 10 minutes
Makes 4 servings
Download the recipe here!
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