I made this for the 2002 Superbowl; why settle for chips and dip?
2 1/2 lb boneless chuck roast
1 tsp salt
2 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cumin
1 tsp ground red pepper
1 tsp ground turmeric
1 tsp freshly ground black pepper
2 tsp vegetable oil, divided
3 c chopped onions
1 c diced carrot
2 Tbsp minced peeled fresh ginger
4 minced garlic cloves
1 16-oz can chicken broth
1 1/2 c light coconut milk
2 Tbsp sliced peeled fresh lemongrass, or 1 Tbsp thinly sliced lime rind
3 bay leaves
6 c Chinese-style egg noodles (about 12 ounces uncooked)
1 c chopped fresh cilantro
- Trim fat from beef. Cut beef into 2-inch pieces.
- Combine salt through black pepper in a small bowl. Sprinkle 2 Tbsp of spice mixture over beef; reserve rest of mixture.
- Preheat oven to 325F.
- Heat 1 tsp oil in a large Dutch oven over medium-high heat. Brown beef; remove from pan.
- Heat 1 tsp oil in pan. Add onion, carrot, ginger, and garlic; sauté 8 minutes or until tender.
- Stir in broth. Return beef to pan.
- Add remaining spice mixture, coconut milk, lemongrass, and bay leaves. Bring to a boil.
- Cover and bake at 325F for 2 hours.
- Cook the noodles.
- Remove beef from pan using a slotted spoon; shred, set aside, and keep warm.
- Bring vegetable mixture to a boil oer medium-high heat and cook 10 minutes or until slightly thick.
- Discard bay leaves.
- Serve beef and vegatable mixture over noodles.
Cooking Light, issue unknown
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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson