This is an old family classic dish. I can remember that since I was in my teens. I made that dish the last time about 7 or 8 years ago. I posted it on Sortedfood recipes. A community member from Serbia told me, that no one knew this dish. But she made my recipe for her family and they all loved it.
Important is the use of high quality beef. My family did not have lots of money to spent when I was young. But when something special came on the table, we went for good quality.
Top Butt Cap in German: Tafelspitz and smoked and cured pork belly went in too.
What' s great about this dish is that you really do not have a lot of dishes to clean. And the amount of work and preptime is not too high. Just clean and cut all veggies, then cut up beef and pork and start with that in a big pot.
After the meat has some color, in with onions and garlic.
Recipe for 4:
750 g beef (top butt cut); 175 g Austrian smoked and cured pork belly, 1 tbsp oil
2 yellow onions, 4 cloves of garlic 1 carrot, 2 celery stalks, 2 dried chilis
3 tbsp tomato paste, 4 tsp paprika, 1 tsp herbes de Provence, salt, pepper
400 ml beef stock, 30 ml Noilly Prat
2 cups of longgrain rice
Cut the beef in 1 1/2 inch cubes, the porkbelly in small strips. Chop onion, garlic, carrot and celery.
In a bit of oil brown the beef and pork together. When it has got some color, add onions first. Season with salt and pepper. After a couple of minutes the other veggies.
Add tomato paste and then the Vermouth. Add paprika and herbes. Now in with the beef stock. Bring to a boil, cover and reduce the heat to low and cook for 75 min.
Check the liquid content. For 2 cups of rice you will need 4 cups of water. If there is still stock in the pot, reduce the amount of water.
Add the washed rice. Heat up and then back on low. Cook for 15 min. Stir twice during that time.
It is great to eat as leftovers and freezes well.
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