1 cup beef broth
1 onion, chopped
1 onion, chopped
1 teaspoon salt
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
3 tablespoons distilled white vinegar
2 tablespoons molasses
1 teaspoon brown sugar or honey
1 teaspoon dried Irish moss
1 teaspoon salt
1 1/2 teaspoons distilled white vinegar
6 tablespoons water
6 teaspoons white sugar
1/2 teaspoon dried marjoram
1 teaspoon dried chives
2 teaspoons lemon or lime zest
1 teaspoon white sugar
4 cubes chicken bouillon
Place a standing 8 tea bags in a metal mixing bowl. Bend the elongated ends of the tea bags outwards and fill with water. Add beef broth, refrigerate overnight.
Return beef broth, onion, onion, salt, garlic, oregano, basil, vinegar, molasses, brown sugar, Irish moss, salt, white vinegar and water to a large pot. Remove from heat and stir in sugar, marjoram, chives, lemon or lime zest and sugar. Spread mixture in the bottom of a recipe holder. Keep bouillon cubes covered on all sides.
Place bouillon cubes in a glass dish or roasting pan. Pour 1/4 cup beef broth mixture through sides of bouillon tube and pour the bouillon cube mixture through lid of pot. Pour beef broth mixture over everything in pot. Cover and refrigerate overnight.
The next morning, preheat oven burner to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 1 hour. Discard foil and dry bouillon cubes. Bake for 30 to 39 minutes or until beef is tender. Remove foil and position roast on a foil lined baking sheet.
Remove foil and broil roast for 2 to 5 minutes on each side. Let cool completely before slicing. Serve steak thawed and cooked down in omelet form; cube over cooked fish to coat.