Yield: 6 Servings
|1 tablespoon||Corn oil|
|1 large||(2 cups) onion, chopped|
|2 pounds||Boneless beef chuck, steak, and shoulder meat, cut into 1-in cubes|
|4 cups||Water, boiling|
|⅛ teaspoon||Ground allspice|
|2 \N||Cloves garlic;put thru press|
|2 teaspoons||Wine vinegar|
|1 large||Carrot, sliced|
|4 mediums||(1 lb) potatoes,peeled,cubed|
|1 pounds||Green beans, halved|
|1 teaspoon||Salt, or to taste|
|4 \N||Pods cardamon (habahan)|
Allspice seems to have made inroads in cooking of Egyptian Jews. Sometimes knows as "English spice," it is of North American origin taken, perhaps by English, to Egypt. This family stew of beef and vegetables is a Friday night dish, containing a few pods of cardamon that give it an exotic twist.
1. In a large pan, heat oil. Add onion and beef and stir-fry over moderate heat for 2 minutes until they change color.
2. Add water, allspice, garlic, pepper, and vinegar and bring to a boil.
Reduce heat to low and cook for 1 hour, or until beef is tender.
3. Add carrot, potatoes, beans, salt, and cardamon. Simmer stew over low heat for ½ hour longer. There will be a generous amount of sauce for stew. Serve warm with rice and other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Posted to MM-Recipes Digest V4 #15 by valerie@... (valerie) on May 09, 1999