Tetley Orange Pekoe Southwest Brisket

Using tea in braising liquids is the perfect way to add subtle complementary flavours to meat and sauces.

Tetley Orange Pekoe Southwest Brisket

Ingredients

  • 2 bags - Tetley Orange Pekoe Tea
  • 3 cups (750 mL) - boiling water
  • 3 lb (1.5 kg) - beef brisket
  • 2 tsp (10 mL) - ground cumin
  • 2 tsp (10 mL) - smoked paprika
  • 2 tsp (10 mL) - ground coriander
  • 1 tsp (5 mL) - each salt and freshly ground pepper
  • 3 tbsp (45 mL) - vegetable oil
  • 2 - onions, sliced
  • 3 - cloves garlic, minced
  • 1 tbsp (15 mL) - tomato paste
  • 1 - chipotle pepper in adobo sauce, chopped
  • 2 tsp (10 mL) - adobo sauce
  • 2 cups (500 mL)- beef broth
  • 1 cup (250 mL) - tomato passata
  • 2 tbsp (30 mL) - brown sugar
  • 1 tbsp (15 mL) - Worcestershire sauce
  • 1 tbsp (15 mL) - cider vinegar

Directions

  1. Preheat oven to 350°F (180°C). Steep tea bags in boiling water for 3 or 4 minutes; remove bags and set aside.
  2. Rub brisket with cumin, paprika, coriander, salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; sear brisket for 8 to 10 minutes or until browned all over. Transfer to plate.
  3. Add remaining oil to Dutch oven; sauté onions and garlic for 4 to 6 minutes or until softened. Add tomato paste, chipotle pepper and adobo sauce; cook for 1 minute. Add broth and reserved tea; bring to boil. Stir in tomato passata, brown sugar, Worcestershire sauce and vinegar.
  4. Return brisket to Dutch oven. Cover and roast in oven for 3 to 3 1/2 hours or until fork-tender. Transfer brisket to cutting board; let stand for 5 minutes. Slice across the grain and serve with sauce.