Asian Beef Stew

http://www.foodandwine.com/recipes/asian-beef-stew

Looking for a stew to try to duplicate what Jerry ordered at Cargo Club and Morning Glory in Hue, both restaurants of the industrious Ms. Vy.  We took a cooking class / market tour with her while we were there in March, 2016.  The most adventurous taste tests were of silkworms and frog.  We deferred on the pigs ears and other delicacies.

ACTIVE: 45 MIN  TOTAL TIME: 3 HR 30 MIN  SERVINGS: 4
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. "We both just love sour flavors," says Jasmine Hemsley. "It's our Filipino mum's influence."

INGREDIENTS

2 tablespoons coconut oil  ( no health benefit to this - used canola oil)
5 pounds English-cut short ribs  (1.3 pounds beef, 5 baby bellas)
Sea salt
Pepper
1 red onion, finely chopped (1/2 onion)
3 garlic cloves, finely chopped  (1-2 cloves)
3 tablespoons finely chopped peeled fresh ginger (1.5 Tbsp)
1 teaspoon Chinese five-spice powder (1 tsp fresh 5 spice plus 1 tsp cinnamon plus 1 stick)
3 whole star anise pods  (2 whole star anise)
3 large carrots, peeled and cut into 2-inch pieces (4 carrots)
2 celery ribs, cut into 1-inch pieces (1 celery rib)
3 tablespoons Asian fish sauce  (1 tsp)
One 14.5-ounce can crushed tomatoes in juice  (14.5 oz diced tomatoes with juice)
2 cups beef stock or broth  (1.5 - 2 cups vegetable broth)
4 cups stemmed curly spinach (4 ounces)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish

(from restaurant, added soy sauce 1 tsp, sugar 1 tsp
Get Ingredients
HOW TO MAKE THIS RECIPE

In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD
The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.

Teriyaki Flank Steak

 

Teriyaki Flank Steak

There aren't too many beef recipes here, but this one is special.

Ingredients:

¼ cup lite soy sauce

¼ cup sake

2 Tbsp light or dark brown sugar

3 cloves garlic, minced

2 Tbsp grated ginger

2 Tbsp peanut oil

1 to 1 ¼ pounds flank steak

Directions:

In a medium bowl, combine soy, sake, sugar, garlic, ginger and oil.  Place steak in a large resealable plastic bag or large shallow dish, add the marinade and turn to coat.  Cover and refrigerate at least 8 hrs, turning occ.

Preheat the grill.  Remove steak from refrigerator about 30 min before grilling.

Transfer steak to a plate, pat dry.  Grill over medium-hot coals or directly over flames on a gas grill.  Coo, turning once, to desired degree of doneness, 4-5 minutes per side for medium.  Transfer to a platter and cover loosely with foil; set aside for 5 minutes.

Carve on the diagonal, against the grain, into ¼ inch thick slices.

Grilled Steak Mojito

Grilled Steak Mojito


2 pounds boneless New York strip or Delmonico steaks (2 or 3 steaks)
3 to 4 tablespoons fresh lime juice (about one lime)
5 fresh mint leaves
1/2 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon unsweetened cocoa powder (optional)
1 tablespoon olive oil

Put the steaks in a flat container with sides, one just large enough to hold them in a single layer.  Combine all other ingredients together in the blender and pour the marinade over the steaks.  Flip the steaks in it several times.

Preheat the grill to high heat.  Cook the steaks on the preheated grill with the lid closed to the desired doneness, about 4 to 5 minutes on each side for medium rare.

Remove the cooked steak to a plate or cutting board and slice them into strips.

Green Papaya and Beef Jerky Salad

INGREDIENTS:

Grated fresh green papaya (bought from Vietnamese market or you can grate your own)
Kirkland (Costco brand) premium Steak Strip beef jerky, cut into thin slices
fresh Thai (cinnamon) basil leaves

Dressing:
soy sauce 1 tbsp
white vinegar 1 tbsp
fish sauce 1 tsp
sugar   1 tbsp
crushed hot pepper with garlic  1 tsp
water  1 tbsp

Mix all dressing ingredients.  Add more of any of these ingredients to your preferred taste.

Top beef jerky slices on green papaya
cut Thai basil leaves into strips on top of beef jerky
Pour dressing on top
Toss and enjoy!

To add spice and heat:  squeeze Spiracha on top!

A great protein-packed, low fat, simple raw salad for the athlete in Boot Camp.

Bon appetit,

Mimi