This dish is great for entertaining. It is best made the day before serving for two reasons: First, any fat that rises to the top of the braising liquid may be skimmed off easily when cold and second the flavours of the tea and the vegetable components settle in and marry overnight, producing a mellow, multilayered taste profile. Ingredients Two and one fourth pounds / 1 kilogram lean brisket of beef Salt and freshly ground pepper Fruity olive oil, enough to coat the pan for searing Half bunch celery, washed well and cut into half inch / 1 centimeter diagonal slices One and a half cups / 250 grams thinly sliced yellow onions (1 large onion) 4 carrots, washed and cut into half inch / 1 centimeter chunks 1 rutabaga, peeled and cut into half inch /1 centimeter chunks 4 cloves garlic, smashed then finely chopped 4 tablespoons / 2 ounces Keemun tea leaves, plus 4 tablespoons / 2 ounces additional Keemun tea leaves to finish the sauce 2 quarts / 2 liters water Half cup / 100 grams packed brown sugar Half cup / 120 milliliters ketchup Preparation Preheat the oven to 350*F / 177*C. Salt and pepper the brisket and sear in hot olive oil in a heavy skillet until the surface is browned. Turn only once, after about five minutes. Place the brisket in a heavy roasting pan and scatter the vegetables over the meat. Brew the 4 tablespoons / 2 ounces of tea in cool ( 170*F / 77*C ) water for 30 minutes. Sieve out and discard the leaves. Combine the brewed tea, brown sugar, and ketchup in a bowl to dissolve all the ingredients thoroughly, then pour over the brisket. Cover the pan with a lid and place in the over for two and a half hours, or until tender. Cool, then refrigerate, preferably overnight. The next day, skim off any fat that collects on the surface of the braising liquid. Pour the defatted liquid into a heavy saucepan and cook over high heat until it is reduced by half. Add 4 tablespoons / 2 ounces of Keemun tea leaves and return the liquid to the boil. Remove from the heat immediately. Pour the liquid through a fine-meshed sieve to remove the leaves. Adjust seasonings in the sauce with salt and pepper to taste. With a sharp carving knife, slice meat across the grain into thin slices. Place decoratively on the plate along with vegetables. Drizzle sauce over each portion. Serves 4 to 6 generously.