I am so excited!!! This is my very first challenge with Daring Kitchen. I became a member a few months ago, but somehow got a bit off track and was a little busy to participate. This month was a great challenge to jump in with!
Cook time: 3 hours
1¼ pounds brisket or stewing beef, trimmed and cut into 2-inch (5 cm) chunks
2 tablespoons flour
1 tablespoon oil
2 onions, sliced
2 celery stalks, sliced
3 garlic cloves, crushed
1 tablespoon tomato concentrate
5 rooibos tea bags (or 2 tablespoons loose tea leaves)
1 quart just-boiled water
5 tablespoons red wine vinegar
4 strips unwaxed orange peel,(the peel of about half an orange)
2 cinnamon sticks (I did not add cinnamon sticks for personal reasons)
2 inches fresh ginger, peeled and sliced (I only used 1 inch of ginger and next time, I think I will use a little bit less)
4 small sweet potatoes, peeled and thinly sliced
¾ cup (175 ml) mild honey (optional)(I did not use)
cilantro (coriander) leaves, to garnish
salt and pepper, to taste
1. Heat the oil in a large stock pot and then brown the beef on all sides. Season the beef and coat in the flour.
2. Add the onions and celery. Put on a tight fitting lid and let soften for ten minutes.
3. Add the garlic and tomato concentrate and cook for one minute.
4. Meanwhile, place the tea bags in a heatproof pitcher and pour over the water. Allow to steep for four minutes. Then remove the tea bags (or strain out the tea leaves) and pour the tea into the stock pot. Add the red wine vinegar, orange peel, cinnamon sticks, and ginger.
5. Lower the heat and cover. Let the stew simmer for 2 hours, until the beef is tender.
6. Add the sweet potatoes, honey (if using), and season with salt and pepper. Cook for a further 30 minutes, or until the sweet potatoes are soft.
7. Serve garnished with chopped cilantro.
* I am linking this recipe to Tuesday and Wednesday PARTIES in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!