Braised Beef With Tea Recipes
BRAISED BEEF WITH TEA
A recipe from Ricardo I made today. There is tea and prune in it. The house was smelling great while baking. The meat is tender. I browned the beef in half the oil and half butter
Provided by Boomette
Categories Roast Beef
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring the chicken stock to boil. Add tea, remove from the heat and let infuse about 15 minutes. Remove the tea bags. Set aside.
- Put the grill in the center of the oven. Preheat to 350°F.
- In a large ovenproof saucepan, brown the beef in butter and oil (I used a non-stick pan and used only half butter and half oil). Add salt and pepper to taste. Set aside on a plate.
- In the same saucepan, brown the onions. Add more butter if needed (I didn't). Put the beef back in the saucepan and add the chicken-tea stock. Bring to boil. Cover and cook in the oven for 1 hour and 30 minutes. Add carrots and keep cooking, covered, 30 minutes. Add green beans and prunes, making sure to soak them in the stock. (that's when I added the other cup of chicken stock.) Keep cooking about 30 minutes, uncovered or until green beans are tender. Adjust seasoning.
- Serve on mashed potatoes, plain couscous or noodles with butter.
Nutrition Facts : Calories 537.4, Fat 36.2, SaturatedFat 14.2, Cholesterol 117.5, Sodium 315.7, Carbohydrate 22.2, Fiber 3.9, Sugar 10.1, Protein 30.6
TEA BRAISED HANGER STEAK WITH ROOT VEGETABLES
Steps:
- Season the meat lightly with salt and pepper. In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside.
- In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips. Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent. Add the soy, sugar, seared meat teabags and water to cover. Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!)
- Bring pot to a boil and lower heat to a simmer. Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart.
- In a large pasta bowl, ladle in stew, and enjoy.
- Wine Suggestion: Honig Cabernet Sauvignon 1997
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