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"
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
3hrs 30mins


  • 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
  • 13 cup dried prune, cut in 4
  • salt and pepper


  • 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.

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  1. This was devoured by my family so no picture, sorry lol. The meat was delicious and tender. I did sub mushrooms for the prunes, just because we're not prune fans. Thanks for sharing this! Made this for the Comfort Cafe Snow Quuen tag event.
  2. Wow Boomette, this is very good. I can't believe I almost missed it too. I did not add the carrots because I am an adult and I don't have to eat my carrots anymore! :) I didn't check the size of the bag, but just threw in a whole bag of frozen green beans, that I let come to room temp. I too browned the meat in both butter and oil. It was weird making chicken tea, but I've made some weird teas before. The taste is excellent. The tea does something with the meat that creates a wonderful flavor. The cooking times are spot on. I served with Recipe #336506. Very good and simple, will make again. Made and Reviewed for Zaar Tag - Thanks! :)


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