Tetley Orange Pekoe Southwest Brisket
Orange Pekoe Southwest Brisket

Traditional Southwest flavours are deepened in this beef brisket by using Tetley Orange Pekoe as the braising liquid.

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

 

  • Preparation time: 30 minutes
  • Cook time: 3 hours & 30 min
  • Total time: 4 hours
  • Difficulty: Easy

Directions

  • Preheat oven to 350°F (180°C). Steep tea bags in boiling water for 3 or 4 minutes; remove bags and set aside.
  • 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.
  • 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.
  • 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.

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