Tea is a divine herb.
Growing up, what I really wanted to be was grown up. There were vague ideas about what I would do and with whom. But mostly I was racing towards adulthood with the glimmering hope of being the one making all the decisions.
Now that I’m here, all these decisions are wearing me out. Today I need to make a big decision. Mulling things over, I decide to experiment with a favourite recipe. Cooking with tea is as soothing as drinking it.
I’ve adapted this recipe from The Soul of a New Cuisine by Marcus Samuelsson. Years ago when I discovered this book, I spent weeks pouring over the recipes, pictures, and stories. Marcus Samuelsson was born in Ethiopia but grew up in Sweden with his adoptive family. This book contains recipes from a trip through Africa.
The recipe is Tea-Roasted Veal. However, Veal isn’t something I often consume. Usually I’m cooking for a crowd and that’s out of my price range. Sorry, if you were expecting a more ethical reason. I’ve tried this recipe with pork chops and expect it to go well with the roast beef I have available.
Here’s my adaptation:
¼ cup coarse sea salt
2 cups water
½ cup red wine vinegar
1 Tbsp dried rosemary
3inch piece fresh ginger, peeled and chopped
¼ cup honey
¼ cup honey bush tea
1 tsp Bourbon Street Vanilla rooibos tea
Combine salt, water, and vinegar in a saucepan. Bring to a boil. Add rosemary, honey, ginger, and tea leaves. Return to a boil. Reduce heat. Simmer for 5mins. Remove from heat. Let cool.
Place roast (veal, or pork) in a dish. Add tea mixture. Cover and refrigerate for at least 8hrs.
Roast meat slowly at 325 F for about 1 – ½ hrs (depending on cut of meat). Tent with foil and allow to rest for 20mins before serving.
I’m at the marinating stage with the meat and my decision. Expecting the roast to be delectable. Not so sure about my next leap in life. I’ll keep you posted.
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