Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
I really wasn't sure how to do this one on my own, so followed one of the recipes given: Beef Braised in Rooibos Tea with Sweet Potatoes. Stew is always good, right? Even if it uses (a) tea, and (b) a tea I have never heard of. The stew began with the flour-coated beef browning in my cast iron pot, then the aromatics: onion and celery cooked a bit to soften before adding tomato paste and garlic. Sounds pretty normal for stew to me, but instead of adding beef stock, a litre of rooibos tea was added.
Then the other seasonings: ginger, orange peel, and cinnamon sticks. All simmered for a couple of hours making the house smell amazing, and then sweet potatoes were added to finish cooking. A bit of fresh cilantro, and there it was.
|Russian Earl Grey tea|