Cooking Secrets of the C.I.A., p. 84
1 ½ pounds stewing beef
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
1 bay leaf
1 sprig fresh thyme
2 tablespoons chopped fresh flat-leafed
parsley
3 tablespoons vegetable oil
2 tablespoons sugar
3 cloves garlic, minced
2 small onions, cut into ¼-inch dice
1 teaspoon minced fresh ginger
1 carrot, peeled and cut into ¼-inch dice
1 stalk celery, cut into ¼-inch dice
1 green bell pepper, seeded, deribbed, and
cut into ¼-inch dice
1 red bell pepper, seeded, deribbed, and
cut into ¼-inch dice
8 ounces plum (Roma) tomatoes (3/4 cup),
peeled, seeded, and cut into ¼-inch dice
4 cups water
1 small Jalapeno chili
1 can (16 ounces) red kidney beans, drained
2 cups long-grain white rice
Place the beef in a bowl and season with ½ teaspoon of
the salt, the ground pepper, the bay leaf, thyme, and parsley. Cover and
refrigerate for 1 hour.
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Use a bigger bowl than I did, though. |
Heat the oil in a large, heavy heatproof casserole or Dutch oven over high heat and add the sugar. Saute until the sugar is browned. Add the meat, cover, lower heat to medium, and cook for 5 minutes. Add the garlic, onions, and ginger and saute for 5 more minutes. Add the carrot, celery, peppers, and tomatoes and cook 5 more minutes.
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Post-chopping catharsis. |
Add the water to the pot and
bring to a boil. Lower the heat to a simmer and cook until the meat is tender,
about 45 minutes.
When the beef is tender, add the remaining 1 teaspoon salt, the Jalapeno chili, and kidney beans. Bring to a boil and stir in the rice. Lower the heat, cover, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
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Wait til you fluff the rice. It gets even thicker. |
Remove the Jalapeno chili before
serving.
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See? |
My Rating: 4/5 "Substantial and robust and full of nutrients. I could have handled more pow! to the flavor - I wish more of the jalapeno taste got cooked into the other ingredients. But this is a damn good one-dish dinner with a lot going for it regardless."
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