Brisket braised in black tea (Punta di petto di tè) from The Sullivan Street Bakery Cookbook (page 174) by Jim Lahey and Maya Joseph

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Notes about this recipe

  • mnelsen74 on February 18, 2025

    I wanted to like this because I love red-cooked beef and pork in the Chinese method. Unfortunately, this didn't do the job. I cooked a 6 lb brisket for 14 hours and of course it was tender. The liquid was not good. Will not make again., Maybe I should have put some soy sauce in and left out most of the anise.

  • MarciK on August 02, 2022

    This was excellent. There are a few steps, but they are all easy and quick. I’m cooking for myself and got ahold of a 1 1/2 lb cut of brisket. I cut the recipe by 4 and cooked about 9 hours overnight. It cut like butter. The star anise came out prominent, which I enjoy but if you don’t it probably could just be left out. The tea wasn’t prominent. I used Twinings Prince of Wales which probably was a little more mild than a breakfast tea. I would love to make this again for company. Because of the scent of spices wafting through the home, this would be a great dish to make around the holidays. I might even try adding a small piece of cinnamon stick to it.

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