Braised Beef With Tea

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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

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Steps

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In a saucepan , bring the chicken stock to boil.

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Add tea , remove from the heat and let infuse about 15 minutes.

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Remove the tea bags.

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Set aside.

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Put the grill in the center of the oven.

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Preheat to 350f.

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In a large ovenproof saucepan , brown the beef in butter and oil.

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Add salt and pepper to taste.

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Set aside on a plate.

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In the same saucepan , brown the onions.

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Add more butter if needed.

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Put the beef back in the saucepan and add the chicken-tea stock.

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Bring to boil.

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Cover and cook in the oven for 1 hour and 30 minutes.

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Add carrots and keep cooking , covered , 30 minutes.

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Add green beans and prunes , making sure to soak them in the stock.

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Keep cooking about 30 minutes , uncovered or until green beans are tender.

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Adjust seasoning.

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Serve on mashed potatoes , plain couscous or noodles with butter.

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Ingredients

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chicken stock, orange pekoe tea bags, beef blade roast, butter, extra virgin olive oil, onions, carrots, green beans, dried prune, salt and pepper