Beef and Shitake Stew with Garlic Mashers
2 lb hanger or skirt steak -- cut in 2x2" pc.*
salt and freshly ground black pepper
2 tbsp canola oil
2 lg red onions -- cut in 1/2" dice
2 lg carrots -- peeled/cut in 1/2" d
2 stalks celery -- cut in 1/2" dice
1 tbsp fermented black beans -- rinsed & drained
1 tbsp fresh ginger -- finely chopped
2 heads garlic (broken into cloves) -- peeled
1 lb shitake mushrooms -- stemmed/quartered
1 cup Shaoxing wine or dry sherry
1/3 cup dark soy sauce
Garlic Mashers:
5 lg 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 (only took
20 minutes for me).
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.
NOTES : * can substitute another cut and shorten the cooking time a bit.
Can use 1/2 skim milk and 1/2 Land O' Lakes NonFat Half-and-Half and it worked
well. Can also use just 2 tbsp of butter - it will still come out very buttery
and wonderful.
From: Blue Ginger Cookbook by Ming Tsai
AUTHOR: Lori A
|