Cantonese Beef

Rich, satisfying slow- cooked beef stew with tamarind, soy and Chinese spice sauce, served with noodles

 

Ingredients for 4 diners:

 

• 1 kg beef neck, cut into 3X3 cm cubes

• 1 finely chopped onion

• 1 finely chopped carrot

• 1 finely chopped celery stalk

• 50gr chopped garlic

• 50gr crushed ginger

• 100gr tomato paste

• 200gr tamarind (from specialty stores)

• 1 teaspoon ground cilantro seeds

• 1 teaspoon ground fenugreek/ fenugreek powder

• 1 spoon brown sugar

• 1 finely chopped hot chili

• 50ml soy

• Salt and pepper to taste

• 100ml oil

• 400-500gr ramen/ rice/ egg noodles or white rice

 

Preparation:

1. Warm oil to hot temperature and fry meat cubes for 8-10 minutes until brown. Take out from the pan and put aside.

2. Fry onion, celery, carrot and chili over medium/ low flame for 15 minutes until soften. Add garlic and ginger and fry for 2 more minutes. Then add spices, cilantro and fenugreek and fry for a minute until ”opened” and emit amazing scents.

3. Add tomato paste, fry for another minute and add pre- fried meat cubes.

4. Add tamarind, soy, salt, pepper and brown sugar, pour water until covered. Boil, lower the flame and cook for 3 hours. At the end, enhance the seasoning with salt and pepper to taste.

5. Prepare noodles or rice according to the manufacturer's instructions and served the rich stew on top.

 

Bon Appetite!

0.2140286