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
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