Sri Lankan Black Tea Braised Sirloin Beef Stew

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
24 servings

“Think that loose leaf tea in your operation can only be steeped? Think again,” says Iraj Fernando, executive chef at Robert Bosch LLC., managed by Southern Foodservice Management. “Not only do they impart flavor and add nutrition, tea marinades also help make the meat more tender, breaking down muscle tissue and resulting in more succulent and juicier meat,” Fernando shares. Prepared separately, hearty root vegetables provide a satisfying balance to this rich stew. Serve with roasted vegetables or over turmeric-spiced potatoes for a global flair. 

Ingredients

Tea Marinade
3 cups water
7 tbsp. loose black tea or 10 tea bags (preferred Dilmah Black Tea)
3 cloves garlic
2 tbsp. ginger
1 stalk lemon grass, chopped
10 lb. boneless sirloin butt steak, trimmed, cut into 1 ½-in. cubes 

Beef Stew
2 tbsp. ground coriander 
2 tbsp. ground cumin 
1 tbsp. ground fennel 
2 tbsp. ground turmeric
4 tbsp. olive oil
5 tbsp. coconut oil
3 cups chopped onion (about 2 medium) 
4 curry or bay leaves 
3 tbsp. grated fresh ginger 
6 tbsp. minced garlic
2 red jalapeño peppers, minced 
2 tsp. ground cinnamon
2 tsp. ground cardamoms
2 tsp. ground cloves
Cooking spray 
1 cabbage, medium sized, large dice
3 lb. carrots, peeled, chopped, parboiled
3 large onions, medium dice
3 large potatoes, peeled, diced, parboiled
3 tbsp. freshly ground black pepper
4 tbsp. salt 
2 cups light coconut milk
½ cup red or white wine vinegar 
2 strips lemon rind (1-by-2-inches)

Steps

Tea Marinade

  1. Boil water. Add tea leaves, garlic, ginger and lemon grass and return to a boil. Brew for 8 minutes.
  2. After 8 minutes, stir once. Brew for another 2 minutes. Remove from heat and strain. Cover and refrigerate until cool.
  3. When cool, pour liquid over beef. Marinate overnight.

Beef Stew

  1. Toast coriander, cumin, fennel and turmeric over medium-low heat for 10 minutes, or until toasted, stirring occasionally.
  2. Heat large stew pot or kettle over medium-high heat. Add coconut and olive oils. Combine toasted spices, pepper, salt and half of tea water.
  3. Add onion, curry leaves, ginger, garlic, jalapeños, cinnamon, cardamom and cloves. Sauté 8 to10 minutes, or until onions are tender. Remove from pan.
  4. Recoat pan with cooking spray. Add marinated beef in batches, cooking 10 to 15 minutes to brown on all sides. Remove from pan. Add coconut milk, vinegar and lemon rind, scraping pan to loosen browned bits. Bring to a boil. Return beef to pan. Cover, reduce heat and simmer for 1 ½ hours or until beef is very tender. Discard rind.
  5. When meat is close to being done, in separate pan, heat oil and add all vegetables, including cooked onions with salt and black pepper, and stir-fry on high heat until vegetables are cooked.
  6. When vegetables are sautéed and onions and cabbage are cooked through and beef is super tender, add vegetables to saucepan with beef. Stir well. Add salt and pepper to taste. (If water has simmered down, keep adding water and adjusting salt and pepper until there is enough gravy before adding vegetables.)
  7. Serve over rice, turmeric potato or egg noodles.
Source: Southern Foodservice Management at Robert Bosch LLC., Broadview, Ill.

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources