Text 899, 75 rader
Skriven 2010-09-02 05:29:00 av Dave Drum (1:124/311)
Ärende: SF Gate 383
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Khoresh (Beef With Prunes & Carrots)
 Categories: Stews, Beef, Vegetables, Fruits
      Yield: 5 servings
 
      1 lb Pitted prunes
    1/2 ts Cinnamon
    1/2 ts Cardamom
      2 ts Kosher salt + more
    1/2 ts Freshly ground pepper
      6 tb Unsalted butter
      2 lb Stewing beef; in 1" pieces
      2 lg Onions; chopped
  1 1/2 c  Beef broth
    1/2 ts Saffron; crushed
           +=STEEPED IN=+
      2 tb Very hot water
      1 lb Carrots; peeled, in 1"
           - pieces
      1 c  Fresh orange juice
           +=OR=+
    2/3 c  Orange juice
           +=AND=+
    1/3 c  Lemon juice
      2 tb Pomegranate syrup; if
           - needed
           Chopped fresh mint; opt
 
  Because a khoresh is a cross between a stew and a sauce, the meat is
  cut into 1-inch pieces, smaller than for a regular stew. This khoresh
  can be made a day ahead of time. Save the prune soaking liquid to add
  for reheating so the prunes don't scorch. Serve with rice pilaf.
  
  Plump the prunes in hot water. Combine the cinnamon, cardamom, salt
  and pepper in a small bowl.
  
  Melt 3 tablespoons of the butter in a skillet and brown the meat over
  medium-high heat, sprinkling it with some of the spiced salt mixture.
  Do this in batches so the meat is not crowded in the pan and can brown
  easily. Set aside.
  
  In a Dutch oven, melt remaining butter over medium heat and cook the
  onions until soft and pale gold, about 10 to 15 minutes. Stir the
  remaining spice mixture into the onions. Add the meat to the pot and
  deglaze the skillet with the broth and saffron mixture, stirring up
  all of the brown bits in the pan. Bring to a boil, reduce heat and
  cover the pot. Simmer over low heat for 1 hour. Add carrots, citrus
  juice and drained prunes (save the soaking liquids), and simmer for
  30 minutes longer or until meat and carrots are tender. Taste with
  the wine and adjust seasoning. It may need a bit of lemon or
  pomegranate syrup for balance, or a bit more salt. If the sauce is
  too thick add a bit of the prune-soaking liquid. Garnish with mint,
  if using.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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