Yield: 4 Servings
|2 tablespoons||Peanut oil|
|1 tablespoon||Each ground coriander and five-spice powder|
|4 \N||Jalapeno peppers; stemmed, seeded and thinly sliced|
|5 \N||Cloves garlic; coarsely chopped|
|3 tablespoons||Minced fresh ginger|
|¾ cup||Soy sauce|
|2 cans||(14-1/4-ounce) beef broth|
|3 cans||(13-1/4-ounce) coconut milk|
|2 larges||White potatoes; peeled, quartered, and cut into 1-inch wide chunks|
|¾ cup||Fresh lime juice|
|¾ cup||Coarsely chopped cilantro; for garnish|
Spice up your stew with these recipes from the San Fran Examiner: Don't be alarmed by this long list of ingredients; basically, everything is poured into one big pot and cooked together. Spoon this robust-tasting rich stew over steamed jasmine rice, or atop cooked Chinese noodles in large, shallow bowls. If you like really hot food, add some Chinese hot chili paste along with the other spices. 3 pounds boneless chuck pot roast, trimmed of excess fat and cut into 2-inch chunks In a large saute pan, cook half the beef in the peanut oil over high heat until brown on all sides. Transfer to a heavy-bottomed pot large enough to accommodate the remaining ingredients. Cook the remaining beef in the same fashion; add to the pot.
To the beef add the spices, jalapeno peppers, garlic, ginger, soy sauce, stock, coconut milk and water. Bring to a boil over high heat. Reduce the heat to moderate and simmer 2 hours, stirring occasionally, until the meat is very tender (if the sauce is getting too thick, add a little more hot water and stir well). Add the potatoes and lime juice cook 30 to 35 minutes, or until the potatoes are just tender. Garnish with the cilantro just before serving.
Posted to CHILE-HEADS DIGEST V4 #165 by Judy Howle <howle@...> on Oct 18, 1997