Text 23624, 108 rader
Skriven 2012-04-12 05:55:42 av Dave Drum (1:261/38)
Ärende: Chile 072
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red-Cooked Beef with Noodles
 Categories: Spice, Beef, Pasta, Oriental
      Yield: 1 Servings

  1 1/2 lb Beef; in 2" cubes
      2    Inches of fresh ginger root;
           - chopped coarse
      1    Head of garlic; at least 10
           - cloves, slightly crushed,
           - peeled
      5    Scallions; 3 in three pcs,
           - 2 chopped coarse
    1/2 c  Peanut oil
      2 tb Hot pepper paste; like
           - sambal oeleck

MMMMM--------------------------OPTIONS-------------------------------
      1 tb Stonewall Salsa Habanero
      6    Pickled tabascos; chopped
      3    Serranos; thin sliced
     12    Thai chilies; thin sliced
      1 ts Szechwan peppercorns; whole
      1 ts Sugar
      3 tb Soy sauce
      1 lb Noodles; preferably fresh

  Adapted from Mrs. Chiang's Szechwan Cookbook, by Ellen
  Schrecker

  Posted by Jon Ziegler, with notes and commentary.

  This is a pretty easy way to make a very flavorful, tender
  beef stew. It can be as hot as you like to make it. When
  cooking for normal mortals, I use about 1T of sambal
  oeleck and none of the optional stuff, but I thought this
  potluck version worked quite well.

  Heat your pan (I use a wok) over a high flame, then put in
  the peanut oil. It is hot enough to cook when a few small
  wisps of smoke appear.

  Toss in the garlic, chopped ginger, hot pepper paste,
  Szechwan pepper, and other hot stuff. Stir it around for
  15-30 seconds, enough to mix it up with the oil and sizzle
  a bunch. Then put in the large scallion pieces, stir a
  bit, and then add the beef.

  Stir-fry the beef for about a minute, making sure that the
  oil gets at all the surfaces. This should be pretty
  vigorous tossing.

  Add the soy and sugar, stir-frying for another couple of
  minutes.

  Add water to cover the meat, and bring to a boil. Turn
  down the heat, cover, and let simmer for at least 1 1/2
  hours, until the meat has become very soft.

  Cook up the noodles.

  Sprinkle the chopped scallions over the beef and serve.

  Notes:

  The best way to serve this is to make it too hot for
  anybody else to eat, and then consume it yourself over the
  course of a couple of days. It makes a truly fine
  breakfast.

  The second best way to serve this is to give each person a
  bowl of noodles, put beef and sauce over the top, and
  sprinkle with more scallions if desired.

  I usually transfer from the wok to a good simmering pot. I
  like to let it go for several hours at low heat. I have
  used a crockpot several times, but I have found that it
  concentrates the Szechwan pepper flavor to an unusual
  degree. This recipe can be doubled or tripled easily. Just
  do the fast stir-fry stuff in multiple batches, unless you
  have a really powerful stove. And don't simply multiply
  the peanut oil for the stir-fry; use less.

  This makes good eating cold. It is also a very easy dish
  to prepare in advance and then heat up (microwave works
  fine). It freezes fine.

  Szechwan peppercorns are a strange and extraordinary
  Chinese spice. They are not hot, they are a little bit
  like black peppercorns, but not much. They have a strange,
  aromatic fragrance, and cannot be substituted for. Don't
  even try. If you don't have them, leave them out.

  Jon Ziegler (From the First Bay Area Chile Heads HotLuck)

  From the Chile-Heads Recipe Collection

  MM Format by Dave Drum - 12 November 1999

  FROM: Uncle Dirty Dave's Archives

MMMMM

... Anyhow, the hole in the doughnut is at least digestible. - H. L. Mencken

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