- 1¼ pounds brisket or stewing beef, trimmed and cut into 2-inch (5 cm) chunks
- 2 tbsp. flour
- 1 tbsp. oil
- 2 onions, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, crushed
- 1 tablespoon tomato concentrate
- 5 Laager Rooibos teabags
- 1 quart just-boiled water
- 5 tablespoons red wine vinegar
- 4 strips unwaxed orange peel (the peel of about half an orange)
- 2 inches fresh ginger, peeled and sliced
- 4 small sweet potatoes, peeled and thinly sliced
- ¾ cup (175 ml) mild honey (optional)
- 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 teabags in a heatproof pitcher and pour over the water. Allow to steep for four minutes. Then remove the teabags (or strain out the tea leaves) and pour the tea into the stock pot. Add the red wine vinegar, orange peel 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 coriander