Chinese > Braised Beef

Lapsang Souchong-Braised Beef Recipe

Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 tbsp Lapsang Souchong tea leaves
- 2 cups beef broth
- 1 cup red wine
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tbsp cornstarch
- 2 tbsp cold water

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Tea infuser or cheesecloth

Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a tea infuser or cheesecloth, place the Lapsang Souchong tea leaves and set aside.
3. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
4. Add the beef cubes and brown on all sides, about 5 minutes.
5. Remove the beef from the pot and set aside.
6. In the same pot, add the chopped onion and garlic and sauté until softened, about 3 minutes.
7. Add the tomato paste and stir for 1 minute.
8. Pour in the red wine and beef broth, and stir to combine.
9. Add the tea infuser or cheesecloth with the tea leaves, salt, black pepper, and bay leaves.
10. Bring the mixture to a boil, then cover the pot with a lid and transfer to the preheated oven.
11. Braise the beef for 2-3 hours, or until the meat is tender and falls apart easily.
12. Remove the pot from the oven and discard the tea infuser or cheesecloth with the tea leaves and bay leaves.
13. In a small bowl, whisk together the cornstarch and cold water until smooth.
14. Return the pot to the stove and bring the braising liquid to a simmer.
15. Gradually whisk in the cornstarch mixture and cook for 1-2 minutes, or until the sauce thickens.
16. Serve the Lapsang Souchong-braised beef hot, garnished with fresh herbs or chopped scallions.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 420
Fat per serving: 18g
Carbohydrates per serving: 9g
Protein per serving: 49g
Sodium per serving: 840mg
Sugar per serving: 3g

Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or short ribs.
- Red wine can be substituted with beef broth or vegetable broth.
- Lapsang Souchong tea leaves can be substituted with other smoky black tea varieties, such as Russian Caravan or Keemun.

Variations:
- Add chopped carrots, celery, and potatoes to the pot for a heartier meal.
- Use the Lapsang Souchong-braised beef as a filling for tacos or sandwiches.
- Substitute the beef with pork shoulder or chicken thighs for a different flavor.

Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- For a deeper smoky flavor, use more Lapsang Souchong tea leaves or steep them in hot water before adding to the pot.
- Make sure to whisk the cornstarch mixture thoroughly to avoid lumps in the sauce.

Storage instructions:
Leftover Lapsang Souchong-braised beef can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the beef and sauce in a pot over medium heat and stir occasionally until heated through.

Presentation ideas:
Serve the Lapsang Souchong-braised beef in individual bowls or on a platter with a side of roasted vegetables or mashed potatoes.

Garnishes:
Garnish with fresh herbs, such as parsley or thyme, or chopped scallions.

Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.

Suggested side dishes:
Roasted vegetables, mashed potatoes, or crusty bread.

Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch mixture until desired consistency is reached.
- If the beef is tough, braise for an additional 30 minutes to 1 hour.

Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Lapsang Souchong tea is a Chinese black tea that is dried over pine wood fires, giving it a distinct smoky flavor. It is often used in cooking to add depth and complexity to dishes.

Flavor profiles:
The Lapsang Souchong tea adds a smoky flavor to the beef, which is balanced by the sweetness of the red wine and the savory notes of the beef broth and onion.

Serving suggestions:
Serve the Lapsang Souchong-braised beef as a main course for a cozy dinner party or special occasion.

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Region: Chinese

Taste: Smoky, Savory, Umami, Robust, Earthy