Braised Beef With Tea

Ingredients

• 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

Directions

1. 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. 2

   Put the grill in the center of the oven. Preheat to 350°F.

3. 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. 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. 5

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