This recipe does require a longer cook time than usual but it’s absolutely worth it. The meat just melts in your mouth and all that time in the pan allows for those flavours to really come together with the meat. This stew goes really well with rice too but in this particular instance I filled it in store-bought tacos and with the cheese, coriander and lime garnish it made for a heavenly combo!
INGREDIENTS:
250g boneless beef
Salt to taste
1tbsp black pepper powder
4 tbsp oil
3 tbsp chopped garlic
2 medium onions (finely chopped)
3 tbsp all purpose flour (maida)
1 cup water
1/2 cup red wine
4 tomatoes
1 tbsp black pepper powder
2 tbsp soy sauce
2 tbsp vinegar
1 tbsp oyster sauce
1 tbsp sweet chilli sauce
2 bay leaves
1 tbsp red chilli flakes
3 tbsp fresh coriander leaves
Taco shells
PROCEDURE:
1. Add 1 tbsp salt and 1 tbsp black pepper powder to meat. Mix well.
2. In a heated pan with oil, add meat and sauté for 5 minutes on medium heat.
3. Transfer meat to a plate and set aside.
4. In the same pan, add 2tbsp oil and chopped garlic and onions.
5. Add flour once onions start to caramelise.
6. Add water and mix well.
7. Add wine, tomatoes, salt, soy sauce, oyster sauce, vinegar, sweet chilli sauce and bay leaves. Add meat pieces and mix well. Cook for 45 minutes on low flame, stirring occasionally and adding water if need be.
8. Add coriander and red chilli flakes and cook for 30 more minutes on low flame. (Cooking for this long ensures that your meat is soft and full of flavour.
Fill into taco shells, garnish with cheese, coriander and lime and serve :)
Also pairs superbly with rice.
Watch recipe video below:
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