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Stew meat |
The cornerstone of Egyptian cooking is stews. Beef stew and
beef stock are used in most Egyptian dishes, and is a basic for most popular
food like bamya [Okra Stew]. Sometimes, we even just eat plain stew meat and
broth with rice.
Usually the broth is used to make some kind of vegetable stew with tomato sauce, and the meat could be added in, or served on the side.
Many households actually cook the stew in the oven from start to finish, or
cook it on the stovetop and finish it off in a bram, or traditional Egyptian
clay version of the crock pot. Batates bil lahma, or beef and potato stew, is an example of this.
You can keep it by freezing for later. I suggest freezing
the cooked meat with some stock in portions, then freezing pure strained stock
in an ice cube tray.
When making the stock, I like to keep the stock neutral in
flavor to be able to use it in different dishes. Overpowering it with garlic or
green pepper for example, will limit its use in other dishes. Remember you can
always add different flavors later on.
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Pure beef stock |
Ingredients:
1 Large onion, chopped
1 kg stew meat
1 carrot
4-5 bay leaves
Salt
Pepper
Water
2 Tbsp Oil
Preparation:
In a large pot, heat the oil. Add in the meat and brown. Add in the onions, and salt. Once translucent, add in the rest of the ingredients and the water. The water should be ¾ filling the pot. Bring to the boil, then reduce to medium heat for about 1 – 1.5 hours. Meat should be tender but not falling apart.
What is your favorite use for beef stock?
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