Tea‑infused stew: The secret to perfectly tender meat revealed

Stew is one of those dishes perfect for cooler days, warming and filling you to the brim. The key to a good stew is properly prepared meat, which, after long cooking, becomes tender and falls apart under a fork. However, even long simmering is not always enough to achieve this desired effect with some types of meat, such as beef or pork. So what can you do to make the meat in the stew perfectly tender and juicy? The key ingredient that few think about in the kitchen is tea.

The secret lies in the proteolytic enzymes found in tea. These substances break down proteins, making the meat more tender and delicate. Additionally, tea gives the dish a subtle, aromatic flavour.

The best choice is black tea, especially with a strong aroma like Earl Grey. The bergamot, which gives this tea its characteristic smell, pairs perfectly with the spicy seasonings used in the stew.

Ingredients:

• 900 grams of pork (e.g., shoulder, neck),
• 2 onions,
• 3 cloves of garlic,
• 2 bags of Earl Grey tea,
• 400 millilitres water,
• oil for frying,
• salt, pepper, marjoram, rosemary, sweet and smoked paprika.

Preparation:

1. Marinating the meat: Cut the meat into cubes, season, and pour over a quarter of the brewed tea. Set aside for 30 minutes.
2. Sautéing: Sauté the onions and garlic in oil. Add the meat and brown on all sides.
3. Simmering: Pour the remaining tea over the meat and simmer covered for about an hour until tender.
4. Seasoning: Season the stew to taste with salt, pepper, and your favourite herbs.

Stew with tea is an excellent way to diversify your daily menu. This simple trick will make your dish delicious and exceptionally aromatic. Try it and see what a difference one tea bag can make!