The Daring Kitchen: Beef Braised in Rooibos Tea with Sweet Potatoes

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!

This months host is Sarah from Simply Cooked. Lets give out host a round of applause for coming up with this recipe! Here is a few works from her about this wonderful dish:
Hi, I’m Sarah from Simply Cooked. I’ve been a daring cook and baker since 2009. I was living in the UK when I joined The Daring Kitchen, but since then I have moved to Hong Kong. Here in Hong Kong, tea is an important part of everyday life. It’s the standard drink at restaurants and usually comes free as soon as you sit down. There are dozens of varieties, each chosen for its health and taste properties. This month I want to challenge the Daring Cooks to cook with tea.
Recipe Source: Tea Cookbook by Tonia George and The New Tea Book by Sara Perry

Rooibos tea is an herbal infusion from South Africa. Also called red tea, redbush tea, or honeybush tea, it is honey-flavored and light colored. It is gaining popularity because it is low in bitter tannins and caffeine-free. It can be substituted in this recipe by black tea, or try another dark herbal tea such as one containing licorice.

Serves 4-6
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!

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  1. says

    MMMMMMMMMMMMM!! This looked like it turned out amazing!!! YEAH–love seeing “first challenges”–they are always the best some how! LOL =D

  2. says

    That looks super yummy! Thank you for sharing your recipe!
    Thanks for linking up to Making It With Allie this week! I can’t wait to see what you have for next week!

  3. says

    Wonderful work. Welcome to the Daring family – I have learned so much from the group and I can see that you will fit right in as well. :) Thank you for participating!

  4. says

    Hi Lyuba,
    This is a very different recipe and I would really love to try it. My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

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