Wednesday, August 4, 2010
Your Personal glass of jollof rice, fried plantain and stewed beef.
This is a 2 step process and it's very easy and effective.
While making the beef stew, half boil your rice and set aside.
2 lbs cuts of beef @ desired sizes (Chuck or brisket should do)
3-4 cups parboiled rice
2 cups tomato
2 tbs tomato paste
2 tsp onion powder
I tbs chopped or minced garlic
Half cup of sliced onion
Half stick of butter
4 tbs Olive Oil
1 tsp Italian seasoning
1 tsp black pepper
Salt to taste (I don't do Maggi, but feel free to use if you must)
Beef/chicken stock or water
While making the beef stew, half boil your rice in a separate oven proof pot (stainless steel)
Lightly boil beef in salted water
Drain and save liquid
Lightly fry beef and set aside
Making stewed beef.
Heat up your butter and olive oil @ medium heat
Add onions, garlic and tomatoes
Cook for 1 min
Add tomato sauce and paste
Let cook for 1-2 mins
Add 1 cup beef stock
Add all seasonings (Salt, Italian seasoning, black pepper and onion powder) Add chopped habanero or crushed pepper if you like it spicy
Taste and adjust seasoning as needed.
Add fried beef
Simmer cook at low heat till sauce is slightly thickened and sticking to the beef. (Stop right here if all you're cooking is the beef stew, but continue if it's jollof all the way)
Remove beef and set aside
Mix in your half boiled rice and stir gently and thoroughly
Add stock to just above rice level
Cover and stick in the oven (Make sure pot is oven proof like maybe stainless steel)
Cook @ 380dgrs for 10 - 15 mins or till done
at 7:36 PM