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Rooibos Tea Braised Beef with Sweet Potatoes
Ingredients:
- 4 tsp Rooibos Tea
- 1 litre of water
- 500g of stewing beaf cut into 2-inch chunks
- 2 tbsp flour
- 1 tbsp olive oil
- 2 onions, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato concentrate
- 5 tbsp red wine vinegar
- 2 cinnamon sticks
- 1/4 cup thickly sliced fresh ginger root
- 4 small sweet potatoes, peeled and quartered
- 3/4 cup honey
- salt and pepper to taste
Preparation: Boil the water in a kettle or pot, and brew the 4 tsp of Rooibos tea for 4-5 minutes. Strain or otherwise remove the leaves and set the tea aside (This is easier if you use a Finum Brewing Basket, or Tea Filters).
Season the beef, and coat with flour. Heat the olive oil in a medium to large pot over medium heat, and add the beef. Braise until the beef is golden brown all over.
Add the onions and celery. Cover the pot, and let it soften over the medium heat for 10 minutes. Add the garlic and tomato concentrate and cook for 1 minute.
Pour the previously prepared Rooibos tea into the pot, and add the vinegar, cinnamon and ginger. Turn the heat to low, cover with the lid, and cook for 2 hours, or until the beek is tender.
Add the sweet potatoes, honey, and salt and pepper to taste, and cook for an additional 30 minutes, or until the potatoes are tender.
Makes 4 servings. Back to Top
Source: Adapted from the "Tea Cookbook" by Tonia George
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