Name: Brisket Braised in Tea with Root Vegetables
Yield: Serves 4 to 6 generously
Ingredients: ½ bunch celery, washed well and cut into ½-inch/1-centimeter diagonal slices; Salt and freshly ground pepper; 1½ cups/250 grams thinly sliced yellow onions (1 large onion); 1 rutabaga, peeled and cut into ½-inch/1-centimeter chunks; Fruity olive oil, enough to coat the pan for searing; 4 carrots, washed and cut into ½-inch/1-centimeter rounds; 4 cloves garlic, smashed then finely chopped; ½ cup/120 milliliters ketchup; 2 quarts/2 liters water; ½ cup/100 grams packed brown sugar; 1 parsnip, peeled and cut into ½-inch/1-centimeter chunks; 4 tablespoons/2 ounces Keemun tea leaves, plus 4 tablespoons/2 ounces additional Keemun tea leaves to finish the sauce; 2¼ pounds/1 kilogram lean brisket of beef

Preparation info

Serves
4 to 6
generously

Difficulty
Complex

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This dish is great for entertaining. It is best made the day before serving for two reasons: First, any fat that rises to the top of the braising liquid may be skimmed off easily when cold, and second, the flavors of the tea and the vegetable components settle in and marry overnight, producing a mellow, multilayered taste profile.

Ingredients

2¼ pounds/1 kilogram lean brisket of beef
Salt and freshly ground pepper
Fruity

Main course

Method

Preheat the oven to 350°F/177°C. Salt and pepper the brisket and sear in hot olive oil in a heavy skillet until the surface is browned. Turn only once, after about 5 minutes. Place the brisket in a heavy roasting pan and scatter the vegetables over the meat.

Brew the <