| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
Stews, Beef, Sephardic, Jewish, Egyptian |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Corn oil |
| 1 |
lg |
(2 cups) onion, chopped |
| 2 |
lb |
Boneless beef chuck, steak, and shoulder meat, cut into 1-in cubes |
| 4 |
c |
Water, boiling |
| 1/8 |
ts |
Ground allspice |
| 2 |
|
Cloves garlic;put thru press |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Wine vinegar |
| 1 |
lg |
Carrot, sliced |
| 4 |
md |
(1 lb) potatoes,peeled,cubed |
| 1 |
lb |
Green beans, halved |
| 1 |
ts |
Salt, or to taste |
| 4 |
|
Pods cardamon (habahan) |
INSTRUCTIONS
Allspice seems to have made inroads in cooking of Egyptian Jews. Sometimes
knows as "English spice," it is of North American origin taken, perhaps by
English, to Egypt. This family stew of beef and vegetables is a Friday
night dish, containing a few pods of cardamon that give it an exotic twist.
1. In a large pan, heat oil. Add onion and beef and stir-fry over
moderate heat for 2 minutes until they change color.
2. Add water, allspice, garlic, pepper, and vinegar and bring to a boil.
Reduce heat to low and cook for 1 hour, or until beef is tender.
3. Add carrot, potatoes, beans, salt, and cardamon. Simmer stew over low
heat for 1/2 hour longer. There will be a generous amount of sauce for
stew. Serve warm with rice and other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Posted to MM-Recipes Digest V4 #15 by valerie@nbnet.nb.ca (valerie) on May
09, 1999
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