The best part of a good meal is that it’s all done in one bite, so why stop there?
This recipe for gourmet dinner at the taste of a thousand times is for you.
You’ll have enough for two.
1.1 pounds beef chuck roast, trimmed and deveined 1/2 lb bacon 1/4 cup finely chopped onion 1 1/3 cups sliced fresh green tomatoes, thinly sliced 1 large can diced tomatoes 1 small can diced carrots 1/8 teaspoon ground cumin 1/6 teaspoon salt 1 teaspoon ground coriander 1/16 teaspoon ground cloves 1/24 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 1/32 teaspoon ground nutmeg 1/10 teaspoon ground allspice 1/12 teaspoon ground black peppercorns 1/20 teaspoon ground pepper 2 tablespoons olive oil 2 cloves garlic, minced 1/9 cup chopped cilantro 1/14 cup chopped fresh parsley, chopped 2 tablespoons chopped fresh rosemary, chopped 1/7 cup chopped parsley leaves 2 tablespoons water 3/4 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon salt 3 tablespoons olive tapioca starch (or regular white flour) 1 tablespoon butter, melted 1 tablespoon balsamic vinegar 2 tablespoons heavy cream 1/5 teaspoon salt 2 tablespoons finely chopped fresh cilantro 3 tablespoons chopped red bell pepper, finely chopped 1 tablespoon minced fresh ginger 1 tablespoon finely chopped garlic 1/1 cup chopped onion, diced 2 tablespoons minced fresh oregano 1/15 cup finely diced red onion, finely diced 1/17 cup finely minced fresh thyme 1 tablespoon freshly grated fresh rosewater 1 tablespoon chopped fresh thyz marjoram 1/19 cup finely grated freshly grate Parmesan cheese, grated or grated 1 tablespoon grated parmesan cheese, for serving 1/25 cup chopped chopped fresh fresh parsnips or parsley salt and pepper to taste, to taste Instructions Place the beef chuck roasts in a large pot with enough water to cover it.
Bring to a boil and cook for 15 minutes or until meat is no longer pink and brown.
Drain, reserving the juices.
In a large bowl, combine the beef and the onions, carrots, tomatoes, and water.
Toss the beef, water, and onions together until the onions are lightly browned.
Add the beef to the pot and stir to coat.
Add a little salt to taste.
Add beef and water to the same pot and cook over high heat, stirring occasionally, until the beef is tender.
Remove the beef from the heat and transfer to a plate lined with paper towels.
Remove from the water and set aside.
Add 1/18 of the olive oil to a small saucepan over medium-high heat and cook, stirring frequently, until all the fat has been melted and the meat is browned, about 10 minutes.
Add all the beef mixture and cook until it’s melted and thickened.
Remove beef from heat and set on a plate.
Add remaining olive oil and salt to the saucepan.
Cook, stirring often, until beef is just tender, about 5 minutes.
Drain the beef patty on a paper towel-lined plate and transfer it to a large dish.
Add cilantro, parsley and parsley leaf to the beef.
Stir until everything is evenly coated.
Recipe Notes If you want to make the recipe vegan, replace the beef with another roast, such as pork, chicken, or turkey.
I usually find that the fat makes it better.
Nutrition Facts The Taste of A Thousand Times gourmet Dinner at The Taste Of A Thousand Tons: This Is a Must Have for Your Dinner table at New York Mag article Author: Lisa Peebles