Basilla, peas and carrots with beef in tomato sauce
Middle Eats · ♥ 559 likes · 13.8K views · 7 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 350 g peas
- 150 g carrots
Peel the carrots, trim top and bottom, halve lengthwise then quarter into sticks, and cut the sticks into small cubes.
- 1 whole medium brown or Spanish onion
Dice the onion medium-small, about the size of the carrot pieces.
- 1 tbsp butter
- 1 piece mastic
Melt the butter in a pot over medium heat; add the mastic and let it melt a few seconds.
- 1 cloves minced garlic clove
Add the onion and sauté a few minutes; add the minced garlic and sauté together about 5 minutes until the onions are soft and opaque.
- 400 g crushed tomatoes
Add the crushed tomatoes and the blender rinse water; mix.
- water
Add the meat (searing first is optional) and enough water to cover; bring to a simmer over high heat.
At a gentle simmer, drop to medium-low, cover with the lid slightly ajar and cook about 40 minutes until the liquid is reduced by about half and the meat is cooked; beef may take an hour to be fork tender. Without meat, still cook at least 40 minutes.
- 1¼ tsp salt
- ¼ tsp pepper
Season with the salt and pepper.
Simple method: turn down to medium and cook half an hour until the liquid is reduced and the vegetables are cooked.
Baked method: spread the meat and vegetables evenly in a clay pot or deep baking dish and bake in the centre of a 180C / 350F oven about 40 minutes, until the sauce is thick, reduced and caramelised.
- vermicelli rice
- smoky hot sauce
Serve piled on vermicelli rice, with hot sauce if liked.
Serving and tasting