Braised Beef With Tea

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 -4 cups chicken stock (i needed to add 1 more cup when i added the green beans)
• 6 orange pekoe tea bags
• 2 lbs boneless beef blade roast
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 3 onions, chopped
• 3 large carrots, sliced in 1/2 inches
• 225 g green beans, cut in pieces
• 1/3 cup dried prune, cut in 4
• salt and pepper

Recipe

• 1 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.
• 2 put the grill in the center of the oven. preheat to 350°f.
• 3 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.
• 4 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.
• 5 serve on mashed potatoes, plain couscous or noodles with butter.