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Thursday, January 9

Braised beef in a rich peanut sauce

Beef chuck, cut into 1-inch cubes
2 pounds
Vegetable oil
3 tablespoons
Onions, chopped
2
Garlic, crushed
2 cloves
Paprika
1 teaspoon
Turmeric, ground
Pinch
Rutabaga, peeled, cut into ¾-inch chunks
½ pound
Beef stock, boiling
1 ¾ cups
Fish sauce
1 tablespoon
Tamarind sauce
2 tablespoons
Sugar, light brown
2 teaspoons
Thyme
1 sprig
Bay leaf
1
Peanut butter
2 tablespoons
Rice, easy-cook white
3 tablespoons
Vinegar, white wine
1 teaspoon
Salt

Pepper, freshly ground

  1. Heat 2 tablespoons oil in a skillet, and brown the beef on all sides; transfer the meat and any juices to the slow-cooker pot, and set the slow cooker to HIGH.
  2. Heat 1 tablespoon oil in the same skillet, add the onions, and fry gently for 10 minutes, until softened.
  3. Add the garlic, paprika, and turmeric, and cook for 1 minute; transfer the mixture to the slow cooker.
  4. Add the rutabaga, and then pour in the stock, fish and tamarind sauces, sugar, thyme, and bay leaf.
  5. Cover, reduce the heat to LOW, and cook for 4 hours.
  6. Set the heat to HIGH.
  7. Remove about 4 tablespoons of the cooking juices to a bowl, and blend in the peanut butter; stir into the pot.
  8. Sprinkle the rice on top, and stir to combine.
  9. Cover, and cook for about 45 minutes, or until the rice is cooked and the sauce has thickened slightly.
  10. Stir in the vinegar, and season to taste.
Recipe from 500 Slow Recipes.

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