Posted in Beef, Indian, Main Courses, Meat, Recipes, tagged Beef, delicous, gravy, green peppers, succulant on December 9, 2012 |
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We have an Indian restaurant just north of where we live in BWV called North of Bombay. It’s a lovely place, nicely decorated in a contemporary style, close enough to walk (about 20 minutes) and the food is very good and it’s never crowded and the service has been very good. But for some reason, we ALWAYS order takeout or delivery. Indian is like that for us. And they have a crappy wine list. But they have the most delicious Beef Bhuna that we’ve ever had so that is the recipe I was trying to replicate for our Indian themed dinner party. Their menu describes it as Eye of round cubes cooked with fresh onions,green pepper, ginger, coriander, tomatoes, herbs & spices. So when I was searching the net, those were the key ingredients I was looking for. The recipe below is loosely based on this recipe but I changed it to replicate the flavours of North of Bombay’s Beef Bhuna. I also changed up the technique because I wanted to cook it slow and low as per Bœuff Bourguignon.
Tender beef cubes drenched in a mildly spicy, fragrant, flavourful gravy
Serves 4-6 as part of a bigger menu
- 400 g eye of round beef, cut into 2.5 cm or 1 inch cubes
- 1 Green Pepper, cut into similar size squares as the beef
- 1 red onion, finely chopped
- 2 tsp of mild curry powder
- 1 tsp of Chilli Powder
- 1 tsp Garam Massala
- 1 tsp cayenne pepper (omit if you find this too hot)
- a pinch of ground cardamon
- 1/2 tsp coriander
- 4 cloves garlic, finely minced
- 2 tbsp fresh ginger, finely minced
- 1+ cup water
- 1/2 cup beef stock
- 1/4 cup cilantro leaves, roughly chopped
- 1/4 cup chopped green onions
- Pre-heat oven to 300° F.
- In an oven-proof pan (like Le Creuset’s dutch oven) sear the beef in about 1-2 tbsp high flash point oil (like peanut or canola). Remove from pan. De-glaze with a 1/2 cup of beef stock, pour over the meat.
- Add finely chopped onions and cook well (I saw Madhur Jaffrey on Martha Stewart once and she said that Indian cooking doesn’t sweat the onions, but they cook the onions dark, but not burned).
- Add the curry, chilli, cayenne, cardamon and coriander and cook JUST until you can smell it. Add the garlic, fresh ginger and garam masala give a quick stir. Now add the water and combine well. Return the beef to the pan and give it a good stir. Cover and bake in the 300° F oven for 2-3 hours or until beef is fork tender. Check frequently and add water as required; you don’t want it soupy, just a nice light gravy. About 30 minutes to serving, add the green pepper — you don’t want the green pepper soft and mushy.
- Serve hot garnished with cilantro leaves and green onions with Basmati rice and Naan.
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First I’d like to apologize, my Armenian Nutmeg Cake post was inadvertently published on June 10 yesterday (which was June 15) I was sure I had it set up for June 20. I hastily reset the publish date to June 20 without realizing all the comments attached. I am hoping the comments remain but if they don’t I apologize in advance and by no means expect you to comment again. WordPress can be such a pain in the !@## sometimes! Now back to our regular programming.
I am soooo excited with my vegetables this year! I grew green onions for the first time this year on the garage roof (best sun ever), and I also filled a pot with lettuces on our back deck. The first harvest was amazing. I haven’t bought my tomato plants yet, these weekends have been crazy hectic and this one is no different.
The onion might have been left in the ground a little long
Crisp Green Lettuce, YUM
It’s cocktail season on the back deck and you know how I love my little hors d’œuvres whenever I serve booze. So I decided to make French Onion Gougeres, little cheese puff stuffed with the deliciousness of sweet onion confit and gruyère cheese. The cheese is all melty and the puffs are reminiscent of the crouton within the French Onion Soup and the caramelized onions are of course the onions within the soup. The only thing that’s missing is the rich beef broth, but I didn’t want my gougeres soggy so it was omitted.
I made the puffs a couple of months ago and froze them. They freeze incredibly well. For the Cheese Puff recipe, please click here.
A perfect little bite with a perfect martini. Cheers!
I filled these beauties with the onion confit I also made some time ago and froze (I freeze small batches in little zip lock bags so I can pull out a small amount or two and use as needed). (Yes, Norma, I also cook for my freezer!).
The sweet onion, the oozy gruyère and the crisp pate a choux is making my mouth water.
Please click here for the Sweet onion confit recipe.
French Onion Gougeres or Pate a Choux
Serves 2 for hors d’œuvres
- 4 pre made cheese puffs (they defrost very quickly)
- 4 tsp Sweet Onion Confit
- 4 1cm squares of good quality gruyère
- Pre heat oven to 375°F
- Cut the tops about 3/4 off the cheese puffs leaving them attached at the back.
- Stuff each of the puffs with 1 tsp of the onion confit and one square of the gruyère.
- Press the tops back down. Bake for about 12-15 minutes until the cheese has melted and the puffs are firm to touch (we like them a little crispy on the outside).
- Serve immediately with Vodka Martinis, shaken and not stirred.
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