Dutch Beef Stew

Ingredients

2 1b chuck steak, trimmed of excess fat and cut into 2-inch cubes
2 tablespoons malt vinegar
1/2 cup corn oil
salt and freshly ground black pepper
2 oz lard
3 large onions, peeled and sliced
1 oz flour
1 cup brown ale
1/2 cup beef stock
pinch of sugar
1 bay leaf

Method

  1. Place the meat in a bowl and pour over the vinegar, oil, salt and pepper. Allow the meat to marinate in the liquid for 2 hours.
  2. Melt the lard in a heavy pan and fry the onions until lightly brown. Remove from the pan.
  3. Add the meat, drained of the marinade, and fry briskly until brown and sealed. Sprinkle in the flour and cook for 1 minute, stirring constantly.
  4. Gradually stir in the ale and stock and bring to the boil, stirring constantly.
  5. Stir in the sugar and bay leaf, return the onions to the pan and season to taste.
  6. Cover the pan, reduce the heat and simmer, stirring occasionally, for 1-1/2 to 2 hours or until the meat is tender.

Makes 6 servings.

Source: Freezer Cookery


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Lamb Stew with Butter Beans, Olives, and Orzo

Ingredients

4 lamb shanks
2 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons extra-virgin olive oil
2 cups beef stock
4 sprigs fresh oregano
2 tablespoons tomato paste
2 cups water
4 ounces orzo (risoni)
1 cup canned butter beans or lima beans, drained
1/2 cup black olives
2 teaspoons finely chopped fresh oregano
salt and freshly ground black pepper

Method

  1. Brown the lamb shanks with the garlic and onion in the oil in a large saucepan over medium heat for 5 minutes.
  2. Add the beef stock, sprigs of oregano, tomato paste, and 1 cup of water. Bring to a boil.
  3. Decrease the heat, cover, and simmer until tender and cooked through, about 40 minutes.
  4. Remove the shanks from the pan and slice the meat off the bone. Set aside.
  5. Add the pasta and the remaining 1 cup water.
  6. Cook the pasta until al dente, about 5 minutes.
  7. Add the butter beans, olives, lamb, and oregano. Season with salt and pepper. Cook for 5 minutes.
  8. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking


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Five-spice Beef

Ingredients

1-1/2 lb boneless stewing beef, such as chuck or bottom round, trimmed
2 scallions, each tied in a knot
3 slices ginger, smashed with the flat side of a cleaver
4 tablespoons Chinese spirit (Mou Tai) or brandy
6 cups chicken stock
1 teaspoon salt
4 tablespoons light soy sauce
3 tablespoons dark soy sauce
1 tablespoon five-spice powder
5 oz rock sugar
1 scallion, finely sliced
1 teaspoon roasted sesame oil

Method

  1. Cut the beef into 2-3 long strips and place in a clay pot or braising pan with the scallions, ginger, Chinese spirit and stock. Bring to a boil and skim off any impurities. Simmer, covered, for 15-20 minutes.
  2. Add the salt, soy sauces, five-spice powder and sugar to the beef, return to a boil, then simmer, covered, for 25-30 minutes.
  3. Allow the beef to cool in the liquid for 1 hour, then remove, drain, and continue to cool for 3-4 hours.
  4. Just before serving, slice thinly against the grain and sprinkle with the chopped scallion and sesame oil.

Makes 8 servings.

Source: The Food of China


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Zaruela

Ingredients

1 cooked lobster
24 fresh mussels or clams
1 large monkfish tail
8 ounces squid rings
1 tablespoon flour
6 tablespoons olive oil
12 large raw shrimp
1 pound ripe tomatoes
2 large mild onions, chopped
4 garlic cloves, crushed
2 tablespoons brandy
2 bay leaves
1 teaspoon paprika
1 red chili, seeded and chopped
1-1/4 cups fish stock
2 tablespoons ground almonds
2 tablespoons chopped fresh parsley
salt and ground black pepper

Method

  1. Using a large knife, cut the lobster in half lengthwise. Remove the dark intestine that runs down the length of the tail. Crack the claws using a hammer.
  2. Scrub the mussels, discarding any that are damaged or open ones that do not close when tapped with a knife.
  3. Cut the monkfish fillets away from the central cartilage and cut each fillet into three.
  4. Toss the monkfish and squid in seasoned flour.
  5. Heat the oil in a large frying pan. Add the monkfish and squid and fry quickly. Remove from the pan.
  6. Fry the shrimp on both sides, then remove from the pan.
  7. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop coarsely.
  8. Add the onions and two-thirds of the garlic to the frying pan and fry, stirring thoroughly for about 3 minutes.
  9. Add the brandy and ignite. When the flames die down, add the tomatoes, bay leaves, paprika, chili and stock.
  10. Bring to a boil, reduce the heat and simmer gently for 5 minutes.
  11. Add the mussels or clams, cover and cook for 3-4 minutes, until the shells have opened.
  12. Remove the mussels or clams from the sauce and discard and that remain closed.
  13. Arrange all the fish, including the lobster, in a large flameproof serving dish.
  14. Blend the ground almonds to a paste with the remaining garlic and parsley and stir into the sauce. Season with salt and pepper.
  15. Pour the sauce on the fish and lobster and cook gently for about 5 minutes until hot. Serve immediately with a green salad and plenty of warmed bread.

Makes 6 servings.

Source: Healthy Mediterranean Cookbook

Burmese Ginger Beef

Ingredients

1 cup minced onions
2 cloves of garlic, pressed
1 tsp chili powder
2 tsp turmeric
2 tsp ginger
1 tsp salt
3 lb lean stew beef
8 medium fresh tomatoes
1/2 cup peanut oil
4 cups beef stock

Method

  1. Combine the onions, garlic, chili powder, turmeric, ginger and salt in a bowl, mixing well.
  2. Cut the beef into 1-1/2-inch cubes and place in a shallow non-metal dish. Sprinkle with the onion mixture, then refrigerate for 3 hours, stirring occasionally.
  3. Peel the tomatoes and cut into large pieces.
  4. Heat the oil in a skillet. Add the beef and stir-fry until browned on all sides.
  5. Place the beef in a casserole and add the skillet drippings, tomatoes and beef stock. Bake, covered, in a preheated 325-degree oven for about 2 hours or until the beef is tender.
  6. Serve with boiled rice and garnish with red sweet pepper strips.

Makes 6 to 8 servings.

Source: The Creative Cooking Course


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