Brisket Braised in Tea with Root Vegetables

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; 1½ cups/250 grams thinly sliced yellow onions (1 large onion); Salt and freshly ground pepper; Fruity olive oil, enough to coat the pan for searing; 1 parsnip, peeled and cut into ½-inch/1-centimeter chunks; 1 rutabaga, peeled and cut into ½-inch/1-centimeter chunks; 1½ cups/250 grams thinly sliced yellow onions (1 large onion); 4 carrots, washed and cut into ½-inch/1-centimeter rounds; 4 tablespoons/2 ounces Keemun tea leaves, plus 4 tablespoons/2 ounces additional Keemun tea leaves to finish the sauce; 2 quarts/2 liters water; 4 cloves garlic, smashed then finely chopped; 4 tablespoons/2 ounces Keemun tea leaves, plus 4 tablespoons/2 ounces additional Keemun tea leaves to finish the sauce; ½ cup/100 grams packed brown sugar; ½ cup/120 milliliters ketchup; Salt and freshly ground pepper; 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 <