Beef and Chorizo Stew
Recommended by Smead. She says: "A very easy one. Successful amendments - use only 1 can of chickpeas and a good ground chorizo (green chorizo works particularly well). Use very ripe plantains and don't skip the fried plantain topping, they really take it over the top!"
This spicy dish from the Philippines can be made with beef, chicken or pork, all of which are cooked the same way. If using pork or chicken, take care that it is cooked through.
Serves 4-6
Ingredients
30-45mI/2-3 tbsp groundnut (peanut) or corn oil
1 onion, chopped
2 garlic cloves, chopped
40g/11/2oz fresh root ginger, chopped
2 x 175g/6oz chorizo sausages, cut diagonally into bitesize pieces
700g/1lb 9oz lean rump (round) beef cut into bitesize pieces
4 tomatoes, skinned, seeded and quartered
900m1/ I1/2 pints/31/4 cups beef or chicken stock
2 plantains, peeled and sliced diagonally
2 x 400g/14oz cans chickpeas, rinsed and drained
salt and ground black pepper
I small bunch fresh coriander (cilantro) leaves, roughly chopped, to garnish
To accompany
corn oil, for deep-frying
1-2 firm bananas or 1 plantain, peeled and sliced diagonally
stir -fried greens
1 Heat the oil in a wok with a lid or a flameproof casserole, stir in the onion, garlic and ginger and fry until they begin to brown. Add the chorizo sausages and beef and fry until they begin to brown. Add the tomatoes and pour in the stock. Bring to the boil, reduce the heat, cover and simmer for 45 minutes.
2 Add the plantains and chickpeas to the stew and cook for a further 20-25 minutes, adding a little extra water if the cooking liquid reduces too much.
3 Meanwhile, heat enough oil for deep-frying in a wok or large, shallow pan. Deep-fry the bananas or plantain, in batches, for about 3 minutes, until crisp and golden brown. Remove from the pan, drain on kitchen paper and set aside.
4 Season the stew with salt and pepper to taste and sprinkle with chopped coriander leaves to garnish. Serve with the deep-fried bananas or plantain and stir -fried greens.
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