MEAT (Continued)

Jewish Cooking.
Because the dietary law allows only the tougher meat to be eaten and to be koshered. This means that the best way to treat kosher-beef is to stew it gently for a long time or to chop it.  Long slow cooking which is also typical of peasant cooking and cooking for large families everywhere, characterises Jewish meat cookery. (The Book Of Jewish Food)
 I found that stewing meat from these cuts such as beef cheeks, blade/oyster blade and gravy beef gives a lot of flavours.  Especially if it is done in the right way,  the meat can be so moist, succulent and tender.  
Cooking meat with the braising method is right for this time of the year, it is winter here in Australia.
The kitchen is warm, the fragrance of herbs from cooking stew to welcome family at the end of a hard working day, is indeed home sweet home.

Beef Stew and White Beans the recipe by Claudia Roden 

To Serve

Left: the original beef stew and white beans 

Right: the stew garnished with sweet potato, and herbs (it's my way)

Re- recipe looks up the last post.

For this recipe, non-kosher meat is used, other ingredients which are needed are dried haricot beans and potatoes.

The Cooking Process

Beef Stew and White Beans

 Cut the meat in large pieces

Soak the dried haricot beans overnight

 Fry the onion in oil until softened

 Add in the beef-meat and the garlic

 Cook until the beef-meat all brown

 Add in hot water to cover the meat

 Cook for an hour or more and cover the pot
if necessary add in some more water

Add in the beans and cook for another hour

By now the meat and beans are tender

Add in the potato and seasoning, continue

cooking for another half hour.

The cooked dish-Beef Stew and White Beans

As she mentioned in the introduction: this long-simmered stew where the beans turn a delicate shade of brown, and the meat is cooked to melting tenderness, fatty meat that does not go stringy is best used.  Yes, indeed.  The gravy beef is so tender and delicious.

The recipe worked perfectly, I am pleased about it.   Cooking a half of the quantity took about two and a half hours.

To Serve the Dish My Way

Beef Stew and White Beans

Is it an economical dish by using the cheap cut of meat?  I am not sure, as the process of cooking, "the braising", takes more than two hours.  However, I love the taste, the simplicity, and yet it has rich flavour from the slow braising of the beef.  

Enjoy the Recipe and Happy Cooking

Thanks For Visiting

Susy