| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Indo |
|
4 |
Servings |
INGREDIENTS
| 2 |
T |
Peanut oil |
| 1 |
T |
Each ground coriander and |
|
|
five-spice powder |
| 4 |
|
Jalapeno peppers, stemmed |
|
|
seeded and thinly sliced |
| 5 |
|
Cloves garlic, coarsely |
|
|
chopped |
| 3 |
T |
Minced fresh ginger |
| 3/4 |
c |
Soy sauce |
| 2 |
|
14-1/4-ounce beef broth |
| 3 |
|
13-1/4-ounce coconut milk |
| 1 |
qt |
Water |
| 2 |
|
White potatoes, peeled |
|
|
quartered and cut into |
|
|
1-inch wide chunks |
| 3/4 |
c |
Fresh lime juice |
| 3/4 |
c |
Coarsely chopped cilantro |
|
|
for garnish |
INSTRUCTIONS
Spice up your stew with these recipes from the San Fran Examiner:
Don't be alarmed by this long list of ingredients; basically,
everything is poured into one big pot and cooked together. Spoon this
robust-tasting rich stew over steamed jasmine rice, or atop cooked
Chinese noodles in large, shallow bowls. If you like really hot food,
add some Chinese hot chili paste along with the other spices. 3 pounds
boneless chuck pot roast, trimmed of excess fat and cut into 2-inch
chunks In a large saute pan, cook half the beef in the peanut oil over
high heat until brown on all sides. Transfer to a heavy-bottomed pot
large enough to accommodate the remaining ingredients. Cook the
remaining beef in the same fashion; add to the pot. To the beef add
the spices, jalapeno peppers, garlic, ginger, soy sauce, stock,
coconut milk and water. Bring to a boil over high heat. Reduce the
heat to moderate and simmer 2 hours, stirring occasionally, until the
meat is very tender (if the sauce is getting too thick, add a little
more hot water and stir well). Add the potatoes and lime juice cook 30
to 35 minutes, or until the potatoes are just tender. Garnish with the
cilantro just before serving. Posted to CHILE-HEADS DIGEST V4 #165 by
Judy Howle <howle@ebicom.net> on Oct 18, 1997
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