10-27-2024, 04:35 PM
This post was last modified 10-27-2024, 05:36 PM by argentus.
Edit Reason: forgot to account for the [expletive] scallions
Stew(ed) Beef with Rice and Peas (beans), and Cho-cho (chayote)
I like to use a beef roast, but whatever cut you choose, use one which doesn't have a lot of gristle, or be prepared to cut around the gristle.
Two pound beef roast cut into 3/4" or 1" cubes.
I onion
four cloves garlic
2 tsp. browning sauce
2 cups long-grained white rice
1 cup dried red beans, or kidney beans
two scotch bonnet peppers, or six canned Serrano peppers
1 thumb-sized chunk of fresh ginger
6 sprigs of fresh thyme
sea salt and pepper to taste (this is something you have to wing on your own)
Avocado oil, or whatever high temp oil you use
Seasoning peppers, or green and red bell peppers. Seasoning peppers have no heat, but a wonderful nutty taste.
Six or so stalks of scallions.
Pick-a-peppa sauce, or Worchestershire sauce, 1/2 cup.
1/2 cup A/P flour
2 cups beef stock
1 can coconut milk.
Start by soaking the beans overnight in enough water to cover 1".
Cut beef into 3/4"/2cm cubes. Put into a ziplock bag. Dice the onion and add to the bag. Pull the thyme leaves off the stem, and add three stems and leaves to the bag. Shred the ginger thumb and add it to the bag. Add the two tsp. of browning sauce to the bag. Add the Pick-a-peppa or Worchestershire sauce. Mince the garlic and add to the bag. Chop the scallions and add to the bag. Marinate overnight.
Drain the beans, and save the bean water. Start boiling the beans in water with a splash of salt. There is a belief that salt in water in which beans are boiling causes them to be tough. I have not found that to be my experience. I think that salt in the water enhances their flavor. Use a good sea salt. I like Redmond Pure Salt from Redmond, Utah. It's a sea salt that is mined and it has all the minerals it should, minus the microplastics you might find in other sea salts.
Take the beef from the bag and shake off the most of the marinade, and retain the contents of the bag. Dust the beef in flour. Splash two tbsp. oil in your pan, and get it to above medium heat. Brown the beef cubes, and set them aside. Remove the solids from the marinade, and caramelize the onions, and the rest. Add the beef stock, and the contents of the bag and everything else and set it to simmer.
Rice formula is Tuda. Tuda one. Two-to-one. Two parts water, to one part rice. Use the bean water, and add coconut milk to make four cups. You want to use the bean water, because rice and peas have to be pink. Nobody knows why. Add three stems of fresh thyme, 1 tsp salt and 1 tbsp. oil. Add rice, get to a boil, reduce heat and cover. If you have a Scotch Bonnet pepper or other very hot, fresh pepper, put it whole on top of the simmering mixture. It's fine without it, but that background heat is wonderful.
The stew(ed) beef will make its own gravy. If you want it thicker, add some water to corn starch to make a slurry, and pour it into the pan, stirring.
Take the Cho-Cho (can substitute nearly any squash or even pumpkin) Slice 1/4" thick and dust it in flour with salt, pepper and paprika. Fry in oil.
I make this at least once a week. This recipe for the three of us yields one meal for each of us left over. Everything here listed freezes well, except for the chayote. Also, don't let your rice sit out for too long, as rice develops bacterial growth rapidly. If you put it in the refrigerator, eat it before three days. If you choose to freeze it, put it in the freezer before it is fully cooled. Bacteria that are frozen are inert, but will revive once thawed out. When dealing with rice, you want to get it frozen as quickly as possible.
I like to use a beef roast, but whatever cut you choose, use one which doesn't have a lot of gristle, or be prepared to cut around the gristle.
Two pound beef roast cut into 3/4" or 1" cubes.
I onion
four cloves garlic
2 tsp. browning sauce
2 cups long-grained white rice
1 cup dried red beans, or kidney beans
two scotch bonnet peppers, or six canned Serrano peppers
1 thumb-sized chunk of fresh ginger
6 sprigs of fresh thyme
sea salt and pepper to taste (this is something you have to wing on your own)
Avocado oil, or whatever high temp oil you use
Seasoning peppers, or green and red bell peppers. Seasoning peppers have no heat, but a wonderful nutty taste.
Six or so stalks of scallions.
Pick-a-peppa sauce, or Worchestershire sauce, 1/2 cup.
1/2 cup A/P flour
2 cups beef stock
1 can coconut milk.
Start by soaking the beans overnight in enough water to cover 1".
Cut beef into 3/4"/2cm cubes. Put into a ziplock bag. Dice the onion and add to the bag. Pull the thyme leaves off the stem, and add three stems and leaves to the bag. Shred the ginger thumb and add it to the bag. Add the two tsp. of browning sauce to the bag. Add the Pick-a-peppa or Worchestershire sauce. Mince the garlic and add to the bag. Chop the scallions and add to the bag. Marinate overnight.
Drain the beans, and save the bean water. Start boiling the beans in water with a splash of salt. There is a belief that salt in water in which beans are boiling causes them to be tough. I have not found that to be my experience. I think that salt in the water enhances their flavor. Use a good sea salt. I like Redmond Pure Salt from Redmond, Utah. It's a sea salt that is mined and it has all the minerals it should, minus the microplastics you might find in other sea salts.
Take the beef from the bag and shake off the most of the marinade, and retain the contents of the bag. Dust the beef in flour. Splash two tbsp. oil in your pan, and get it to above medium heat. Brown the beef cubes, and set them aside. Remove the solids from the marinade, and caramelize the onions, and the rest. Add the beef stock, and the contents of the bag and everything else and set it to simmer.
Rice formula is Tuda. Tuda one. Two-to-one. Two parts water, to one part rice. Use the bean water, and add coconut milk to make four cups. You want to use the bean water, because rice and peas have to be pink. Nobody knows why. Add three stems of fresh thyme, 1 tsp salt and 1 tbsp. oil. Add rice, get to a boil, reduce heat and cover. If you have a Scotch Bonnet pepper or other very hot, fresh pepper, put it whole on top of the simmering mixture. It's fine without it, but that background heat is wonderful.
The stew(ed) beef will make its own gravy. If you want it thicker, add some water to corn starch to make a slurry, and pour it into the pan, stirring.
Take the Cho-Cho (can substitute nearly any squash or even pumpkin) Slice 1/4" thick and dust it in flour with salt, pepper and paprika. Fry in oil.
I make this at least once a week. This recipe for the three of us yields one meal for each of us left over. Everything here listed freezes well, except for the chayote. Also, don't let your rice sit out for too long, as rice develops bacterial growth rapidly. If you put it in the refrigerator, eat it before three days. If you choose to freeze it, put it in the freezer before it is fully cooled. Bacteria that are frozen are inert, but will revive once thawed out. When dealing with rice, you want to get it frozen as quickly as possible.
