posted by RisaG 01-21-100 4:39 PM
* Exported from MasterCook *
Beef and Shiitake Stew with Garlic Mashers
Recipe By : Blue Ginger Cookbook by Ming Tsai, p. 156 & 214
Serving Size : 4 Preparation Time :0:00
Categories : Meat Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb. hanger or skirt steak -- cut in 2x2" pieces
salt and freshly ground black pepper
2 tbsp. canola oil
2 large red onions -- cut in 1/2" dice
2 large carrots -- peeled/cut in 1/2" d
2 stalks celery -- cut in 1/2" dice
1 tbsp. fermented black beans -- rinsed and drained
1 tbsp. fresh ginger -- finely chopped
2 heads garlic (broken into cloves) -- peeled
1 lb. shiitake mushrooms -- stemmed/quartered
1 cup Shaoxing wine or dry sherry
1/3 cup dark soy sauce
Garlic Mashers:
5 large russet potatoes -- peeled/quartered
1 tbsp. canola oil
3 tbsp.. garlic -- finely chopped
2 cups heavy cream
6 tbsp. butter
salt and freshly ground black pepper
For stew:
Season the meat with salt and pepper. Heat a medium Dutch oven or heavy pot over high heat, add 1 tbsp. oil, and swirl to coat the bottom of the pot. When the oil shimmers, add the meat and brown on all sides.
Remove the meat and wipe out the pot.
Add the remaining 1 tbsp. of oil and when the oil shimmers, add the onions, carrots, celery, black beans, ginger, and garlic and saute, stirring, until soft, about 8-10 minutes. Add the mushrooms and season with the salt and pepper to taste. Add the wine, stir, and cook to reduce it by 20%, 4-6 minutes. Add the soy sauce and correct the seasonings. Return the meat to the pot, add water to cover, and cook, covered, until the meat is tender, about 2 hours.
Divide the mashers among 4 large pasta bowls. Cover with the stew and serve.
For mashers:
In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the top of the knife inserted into the potatoes meets no resistance, about 30-40 minutes.
Meanwhile, heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic and saute, stirring, until golden, about 2 minutes. Add the cream and reduce by 1/3 over low heat, about 12 minutes.
Transfer the potatoes to a large bowl of a mixer and add the cream mixture. Using a hand masher and wooden spoon or a mixer with a paddle attachment, whip the potatoes until smooth. Fold in the butter, season with salt and pepper, and serve immediately