Fragrant Beef Cooked In Mint And Spinach Recipes

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices. Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 hour. Add the tomato paste, the harissa and salt to taste. Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender. Remove 1 cup of the broth to flavor the couscous.
• Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste. Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew. Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth. Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed. Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes. I find, however, that steaming it in a microwave results in perfectly fluffy couscous. Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife. Heat at 100 percent power for 3 minutes. Remove from the microwave carefully and allow to sit for 1 minute. Carefully remove the plastic and fluff with forks or a spoon. Cover again with plastic and microwave for 2 to 3 more minutes. Be very careful when you remove the plastic as the couscous will be steamy. You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
• Shortly before serving, stir in the spinach and the mint. Simmer 5 minutes. Taste and adjust seasonings. The stew should be spicy and flavorful. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Steps:

• For the green paste, bring 2 inches of water to a boil in a large saucepan over high heat. Add the spinach and stir. Cover and steam, stirring every now and then, until wilted, about 5 minutes. Puree in a blender (with any remaining water) along with the cilantro and mint leaves. Set aside.
• Heat the oil with the cinnamon stick, cardamom, and cloves in a large, heavy-bottomed casserole over medium-high heat and cook, stirring, until the cinnamon unfurls, about 2 minutes.
• Add the garlic and ginger and cook stirring, 1 minute. Add the onion, green chile, and salt and cook, stirring, until the onion begins to brown around the edges, 8-10 minutes.
• Stir in the beef and black pepper and cook, stirring, 5 minutes. Add the yogurt 2 tablespoons at a time and stir well after each addition. Simmer gently, stirring every now and then, for 5 minutes. Add the green paste, bring to a boil, reduce the heat and simmer 5 more minutes.
• Stir in the garam masala and cook 1 more minute. Taste for salt, Serve hot.

Steps:

• In a large bowl, combine the five-spice powder, curry powder, turmeric, sugar, soy sauce, lemon grass, garlic, pepper and salt, and mix well. Add the beef and pork, and use your hands to thoroughly combine it with the spice mixture. Set aside to marinate for 30 minutes.
• Meanwhile, bring a large pot half full of water to a boil. Place the mint leaves in a mesh strainer, and dip the strainer into the boiling water for 30 seconds. Immediately plunge the leaves into a bowl of cold water.
• Bring water back to a boil, and add the spinach leaves. Cook for 30 seconds, or until leaves are just wilted and bright green. Immediately drain leaves, and plunge them into another bowl of cold water. When spinach and mint are cool, drain, and pat them between layers of paper towel to dry.
• Preheat the broiler. Form the meat into balls a little smaller than golf balls (you should have about 32). Elongate the balls slightly so that they are football-shaped. Press 5 or 6 mint leaves over the surface of each piece, and then wrap each in a spinach leaf. Place the wrapped pieces on a baking sheet drizzled with vegetable oil, and broil until the leaves are evenly browned and the meat inside is cooked through, about 6 to 7 minutes. Serve hot.

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.