Orange Pekoe Southwest Brisket

Beautiful food photography: sliced brisket displayed on a cutting board. Recipe made using Tetley Orange Pekoe tea as the braising liquid.

Traditional southwest flavours are deepened in this beef brisket by using our Orange Pekoe tea as the braising liquid.

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

Ingredients

  • 2 Orange Pekoe tea bags
  • 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 3-4 minutes; remove bags and set aside.
  2. Rub brisket with cumin, paprika, coriander, salt, and pepper.
  3. In Dutch oven, heat half of the oil over medium-high heat. Sear brisket for 8-10 minutes or until browned all over.
  4. Transfer to plate.
  5. Add remaining oil to Dutch oven. Sauté onions and garlic for 4-6 minutes or until softened.
  6. Add tomato paste, chipotle pepper and adobo sauce. Cook for 1 minute.
  7. Add broth and reserved tea. Bring to boil. Stir in tomato passata, brown sugar, Worcestershire sauce and vinegar.
  8. Return brisket to Dutch oven.
  9. Cover and roast in oven for 3 to 3 1/2 hours or until fork tender.
  10. Transfer brisket to cutting board. Let stand for 5 minutes.
  11. Slice across the grain and serve with sauce.