This week I am making recipes out of Mark Bittman’s encyclopedic masterpiece How to Cook Everything. I flipped through the book over the weekend, went shopping without a list this afternoon, and then referred back to Bittman for those recipes that inspired me in the first place.
I chose this meal as one of the options from “Beef Stew, Eight Ways.” It’s fairly basic: brown up to 2 lbs of cubed beef in 2 tbs peanut oil, remove beef from pan, pour 1.5 cups chicken or beef stock into pan and scrape browned bits from the bottom. When broth comes to a boil add in 1-2 hot chilis, 1 tbs of diced garlic, and at least one lime’s worth of zest and put the meat back in. Simmer covered and undisturbed for 30-45 minutes until beef is tender. Serve over brown rice with tons of lime juice and some cilantro.
This is a good, simple meal with a lot of flavor and heat. I wish the sauce had more depth but even the addition of ginger and lemongrass didn’t add much. I used chicken broth this time and will probably use beef broth next. In any case, Bittman’s recipes are almost always reliable and tasty and this is no exception. Enjoy!