I, for one, do not shy away from preparing exotic dishes and tonight's meal was a toe-curling combination of aromatic spices punctuated with the sweet flavors of apricots, honey, and a hint of ginger.
Like a slow evolving romance, its simmering flavors only hint at what is about to unfold.
Once you make this dish, get ready to feast your eyes and your flesh...
2 Tbs Olive Oil and/or Coconut Oil
1 1/2 lbs of cubed stew beef
1 diced medium sized onion
1 inch of ginger minced
2 minced cloves of garlic
1/2 Tbs of Cinnamon
1/2 Tbs of All Spice (Feel free to substitute equal parts nutmeg, cloves, and cinnamon if you don't have this)
Pinch of red pepper flakes
1 cup of red wine (optional)
1 cup of water
3 of Tomato Sauce
2 Tbs Honey
Pinch of sea salt
1/4 cup of dried diced apricots
Preparation:
In a heavy bottom dutch oven or skillet, brown cubed beef in oil. I like mine to be aromatic, so I prefer to cook it in virgin coconut oil. Brown for 15 minutes until moisture has evaporated out of the skillet.
Add in diced onions, garlic and ginger. Saute until onions are transluscent.
Stir in cinnamon, all-spice, salt, and red pepper flakes. Let flavors meld together for 1-2 minutes.
Add wine, water, tomato sauce, and honey. Simmer for 1 hour.
Flavors and liquids should begin to thicken up at this point.
Dish will look like this after an hour:
Finalize dish by adding in apricots and simmer for 15 more minutes.
Serve with fresh jasmine rice.
Garnish with whatever floats your boat.
1 comment:
That looks so delicious! You have a gift!
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