Difficulty: Medium

Ingredients

• 1 kg veal
• 8 Madura Green Tea & Jasmine tea bags
• 2 medium sized diced onions
• 1 chopped carrot
• 500ml (1 pint) water
• 1 teaspoon of margarine
• salt and pepper

Method

1. Boil the water in a pot, add the tea, cover the pot and let it simmer for about 1/2 hour.
2. Melt the margarine in a flat pot and fry the onion and the carrot until the onion becomes transparent. Take out the vegetables with a straining spoon and keep them in a warm place.
3. Fry the veal in the oiled pot until all sides are browned.
4. Return the vegetables to the pot and add half of the simmered tea with the leaves filtered out.
5. Cover the pot half way and slowly cook the veal for an hour on low heat.
6. Add the remaining tea so as to replace the steamed liquids.
7. Take out the meat and the vegetables and keep cooking. Increase the heat and let half of the liquids steam before turning the heat off.
8. Serve the veal with the remaining sauce. We recommended serving the veal with rice in jasmine tea.