Serves 1
Directions
- 1Dry brine the beef chuck by salting it with 1.5% salt by weight and leaving it uncovered in the fridge overnight.
- 2Heat beef tallow in a pot and sear the beef cubes until they are brown (Maillard reaction). Do not overcrowd the pan.
- 3In the same pot, add the whole small red onions and whole mushrooms and sauté them.
- 4Add minced garlic, tomato paste, and flour to the pot and mix.
- 5Pour in homemade bone broth.
- 6Return the seared beef to the pot.
- 7Add a pinch of nutmeg, a pinch of cinnamon, 2 bay leaves, and one chili pepper.
- 8Bring the mixture to a boil, then lower the heat and slightly cover the pot to let it gently simmer.
- 920 minutes before the end of cooking, add the 2 chopped carrots (oblique cut) to the pot.
- 10Once everything is cooked to your liking, turn off the heat.
- 11Add fresh parsley for freshness.
- 12Serve with jasmine rice.
Ingredients
- 500 g beef chuck, cubed
- 1.5 percent by weight Salt (for dry brining)
- Beef tallow
- 8 small red onions, whole, peeled
- 8 Mushrooms, whole
- 10 Mushrooms, whole
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp flour
- Homemade bone broth
- 1 pinch nutmeg
- 1 pinch cinnamon
- 2 bay leaves
- 1 chili pepper
- 2 carrots, chopped (oblique cut)
- Fresh parsley
- Jasmine rice
Equipment
panpot
Tips
- Dry brine the beef overnight for flavor.
- Sear the beef properly to achieve a brown Maillard reaction, avoiding grey or steamed meat.
- Do not overcrowd the pan when searing beef.
- Build layers of flavor by cooking ingredients in the same pot.
- Do not rush the simmering process; allow it to gently simmer.
- Add carrots 20 minutes before the end of cooking.
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