Brisket Braised in Tea with Root Vegetables

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 multi-layered taste profile.

2 1/4 pounds lean brisket of beef
Salt and freshly ground pepper
Fruity olive oil, enough to coat the pan for searing
1/2 bunch celery, washed well and cut into 1/2-inch diagonal slices
1 1/2 cups thinly sliced yellow onions (1 large onion)
4 carrots, washed and cut into 1/2-inch rounds
1 parsnip, peeled and cut into 1/2-inch chunks
1 rutabaga, peeled and cut into 1/2-inch chunks
4 cloves garlic, smashed then finely chopped
4 tablespoons Bromley Estate tea leaves, plus 4
tablespoons additional Bromley Estate tea leaves to finish the sauce
2 quarts water
1/2 cup packed brown sugar
1/2 cup ketchup

Preheat the oven to 350o F. 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 4 tablespoons of tea in cool (170o F) water for 30 minutes. Sieve out and discard the leaves. Combine the brewed tea, brown sugar, and ketchup in a bowl to dissolve all the ingredients thoroughly, then pour over the brisket. Cover the pan with a lid and place in the oven for 2 1/2 hours, or until tender. Cool, then refrigerate, preferably overnight.

The next day, skim off any fat that collects on the surface of the braising liquid. Pour the defatted liquid into a heavy saucepan and cook over high heat until it is reduced by half. Add 4 tablespoons of tea leaves and return the liquid to the boil. Remove from the heat immediately. Pour the liquid through a fine-meshed sieve to remove the leaves. Adjust seasonings in the sauce with salt and pepper to taste.

With a sharp carving knife, slice meat across the grain into thin slices. Place decoratively on the plate along with vegetables. Drizzle sauce over each portion.

Serves 4 to 6 generously.

This recipe is part of the book Cooking with Tea by Robert Wemischner and Diana Rosen.


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