• Soups & Stews - 04

    From Dave Drum@1:3634/12 to All on Wed Nov 23 15:06:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Georgian Beef Kharcho
    Categories: Beef, Vegetables, Chilies, Herbs, Nuts
    Yield: 5 servings

    2 lb Beef brisket; trimmed, cut
    - in 1" pieces
    Salt
    3 tb Oil
    1 lg Onion; fine chopped (2
    - cups)
    4 cl Garlic; fine chopped
    1 Bay leaf
    pn Ground cloves
    3 md Tomatoes; peeled, seeded,
    - fine chopped
    +=OR=+
    3/4 c Canned crushed tomatoes
    2 c (8 oz/225 g) walnuts;
    - lightly toasted
    1 ts Aleppo pepper or crushed red
    - chile flakes
    1 ts Ground coriander seeds
    1 ts Ground fenugreek
    1/2 ts Ground dried marigold petals
    - (aka Georgian "saffron")
    +=OR=+
    1/4 ts Ground turmeric

    Using paper towels, pat the beef dry, then season
    generously with salt. To a large heavy-bottomed pot over
    high heat, add the oil. When it’s hot and shimmering,
    add half of the beef and cook, stirring occasionally,
    until browned on all sides, about 6 minutes. Using a
    slotted spoon, transfer to a plate, then repeat with the
    remaining beef and set aside.

    Turn the heat to medium-high, then, to the same pot, add
    the onions and cook, stirring occasionally, until
    browned, about 8 minutes. Add the garlic and continue
    cooking until softened, about 2 minutes more. Turn the
    heat to high and add the reserved beef, bay leaf, and
    cloves. Add hot water to cover the meat by one inch,
    then bring to a full boil. Turn the heat down to
    medium-low, cover, and cook, stirring occasionally,
    until the meat flakes when nudged with a fork, 3-3 1/2
    hours.

    Meanwhile, to the bowl of a food processor, add the
    walnuts, Aleppo pepper, coriander, fenugreek, marigold,
    and ½ cup warm water, and blend until smooth.

    Once the meat is tender, add the tomatoes and cook,
    stirring occasionally, until thickened slightly, about
    15 minutes. Stir in the walnut mixture and cook until
    the cooking liquid has slightly thickened and is a
    golden brown color, about 10 minutes more . Season with
    salt to taste, and serve.

    Yield: serves 5

    BY Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:37:36 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Georgian Beef Kharcho
    Categories: Beef, Vegetables, Chilies, Herbs, Nuts
    Yield: 5 servings

    2 lb Beef brisket; trimmed, cut
    - in 1" pieces
    Salt
    3 tb Oil
    1 lg Onion; fine chopped (2
    - cups)
    4 cl Garlic; fine chopped
    1 Bay leaf
    pn Ground cloves
    3 md Tomatoes; peeled, seeded,
    - fine chopped
    +=OR=+
    3/4 c Canned crushed tomatoes
    2 c (8 oz/225 g) walnuts;
    - lightly toasted
    1 ts Aleppo pepper or crushed red
    - chile flakes
    1 ts Ground coriander seeds
    1 ts Ground fenugreek
    1/2 ts Ground dried marigold petals
    - (aka Georgian "saffron")
    +=OR=+
    1/4 ts Ground turmeric

    Using paper towels, pat the beef dry, then season
    generously with salt. To a large heavy-bottomed pot over
    high heat, add the oil. When itgCOs hot and shimmering,
    add half of the beef and cook, stirring occasionally,
    until browned on all sides, about 6 minutes. Using a
    slotted spoon, transfer to a plate, then repeat with the
    remaining beef and set aside.

    Turn the heat to medium-high, then, to the same pot, add
    the onions and cook, stirring occasionally, until
    browned, about 8 minutes. Add the garlic and continue
    cooking until softened, about 2 minutes more. Turn the
    heat to high and add the reserved beef, bay leaf, and
    cloves. Add hot water to cover the meat by one inch,
    then bring to a full boil. Turn the heat down to
    medium-low, cover, and cook, stirring occasionally,
    until the meat flakes when nudged with a fork, 3-3 1/2
    hours.

    Meanwhile, to the bowl of a food processor, add the
    walnuts, Aleppo pepper, coriander, fenugreek, marigold,
    and ++ cup warm water, and blend until smooth.

    Once the meat is tender, add the tomatoes and cook,
    stirring occasionally, until thickened slightly, about
    15 minutes. Stir in the walnut mixture and cook until
    the cooking liquid has slightly thickened and is a
    golden brown color, about 10 minutes more . Season with
    salt to taste, and serve.

    Yield: serves 5

    BY Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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