JAPANESE-STYLE BEEF STEW
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Provided by Mark Bittman
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
JAVA ROAST BEEF
Coffee adds richness to the gravy, which is perfect for sopping up with crusty bread or draping over mashed potatoes. -Charla Sackmann, Orange City, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
BEEF SATAY
Provided by James Oseland
Categories Food Processor Beef Garlic Ginger Onion Appetizer Broil Marinate Dinner Steak Grill/Barbecue Tamarind Coriander Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 skewers
Number Of Ingredients 13
Steps:
- 1. To make the marinade, place the tamarind pulp in a small nonreactive bowl and mix it with 3 tablespoons of very warm water. Let the tamarind pulp rest until it softens, 10 to 15 minutes. Squeeze and massage the softened tamarind pulp through your fingers, loosening the fruit's soft auburn-colored pulp from the shiny black seeds, brittle brown skin shards, and sinewy bits of string. With your fingers, remove all the solid pieces from the liquid and discard them; all that will remain is a thick caramel-colored extract. Set the tamarind extract aside.
- 2. Place the coriander seeds in a small food processor. Pulse until the coriander is well ground and dusty, about 2 minutes. (Don't remove the coriander from the food processor at this point - you're going to grind it again along with the other flavoring-paste ingredients.)
- 3. Add the tamarind extract, shallots, garlic, turmeric, ginger, palm sugar, oil, and salt to the food processor. Pulse until you have a smooth paste the consistency of creamy mashed potatoes. (If the paste does not purée properly and repeatedly creeps up the side of the food processor instead of grinding, add up to 2 tablespoons of water, 1 tablespoon at a time, periodically turning the processor off and, with a spoon, scraping the unground portions down toward the blade as you go.) Transfer the blended marinade into a nonreactive bowl large enough to hold the beef.
- 4. Slice the beef into long, 1/4-inch-thick strips against (not with) the grain of the meat, as you would if carving a cooked piece of London broil. The pieces should be no wider than 1 inch.
- 5. Add the sliced beef to the bowl and combine it well with the marinade, making sure that every piece is coated. Allow the beef to marinate at room temperature for 1 to 2 hours.
- 6. Thread the beef strips onto the presoaked bamboo skewers, weaving the point of each skewer through the center of the beef every 1/4 inch to make sure it holds tight and remains secure while it cooks. Use 1 to 4 pieces of beef per skewer, depending on how long the pieces are, making sure that the beef extends from the tip to the middle of the skewer. Leave plenty of room so you can grab the skewer at the bottom - the meat should not extend from one end to the other.
- 7A. To cook the beef on a grill, first prepare a medium-hot wood charcoal fire and oil the grill rack liberally. When the fire is hot (this may take up to 20 minutes), place each skewer on the grill, making sure that the beef, not the skewer, is directly over the heat. Grill the beef until it is cooked through and has begun to pick up a few crispy brown-black spots, about 2 to 5 minutes (depending on how hot the fire is). Turn the skewers over carefully and continue grilling until the other side is browned, another 2 to 5 minutes. Do not overcook the meat - it will dry out if you do. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray.
- 7B. To broil the beef in the oven, preheat the broiler for at least 5 minutes and position the rack so that the satay skewers will be 3 inches from the heat source. Line a half-sheet pan with aluminum foil. Place each skewer on the pan, arranging them so that the meat is in the center of the pan and the skewers slightly hang over the outside, and slide the pan into the broiler. Broil until the meat begins to turn golden brown and develops a few char spots, about 5 to 6 minutes. Turn each piece over to brown the other side, an additional 5 to 6 minutes of broiling. Test a piece by touching it with your finger. The beef should be firm, not squishy. Another way to test it is by cutting into the thickest point: It should be very faintly pink, neither blood-red nor gray. If the surface doesn't char (your broiler or the distance from the flame may not allow it to), don't worry - as long as the meat is cooked through, the satay will taste wonderful. Do not overcook the meat; it will be unpleasantly dry.
- 8. Transfer to a serving dish and let the skewers rest for about 1 minute, until they are cool enough to handle. Serve immediately.
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INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE
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Servings 6Calories 297 per servingTotal Time 3 hrs 30 mins
- To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
- To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
- To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
- To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
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