Question:
I ago about the restrictive elimination/detox diet I
will be on for at least two weeks (or more!). I can't have any dairy,
tomatoes, yeast products or stuff with preservatives, etc. Mainly lots of
fruit/veg/plain meats/rice. I can use unlimited spices and a smattering of
non-fermented soy substitute.With that in mind - is there anything beside
simple stirfries or kebabs that I can cook with beef? I am without
inspiration.
If anyone can suggest something hot which uses pulses in some way that would
be great.
Answer:
What to do with beef? Curries! There are dozens of beef curry recipes:
Besides the different curries found in India, you can find curry recipes in
other cuisines: Chinese, Thai, Cambodian, Burmese, Bhutanese, Javanese,
Indonesian, Malaysian, Sri Lankan, and so forth. They're all a bit
different; this could be the opportunity to discover something new that you
really like.
Regarding pulses, I think you can make falafel and remain true to your diet.
Black-eyed pea fritters are also very tasty, and I think they're allowed in
your diet. I sometimes make a meal of black-eyed peas which have been boiled
with a bit of turmeric, and served with any kind of fragrant rice, with
stir-fried greens on the side. Dal represent a staple of the Indian diet;
just browse through an Indian cookbook for the astonishing variety of Indian
recipes using pulses.
How about shredded beef? I generally serve it with mashed potatoes, but you
could certainly serve it with rice or lentils, or whatever else fits your
diet. All measurements are approximate; additional seasonings could
certainly be added to suit your fancy. I was thinking today that next time
I make it, I might chuck in some cinnamon and other molé-type spices.
Shredded Beef
1 cuvette (or other cut suitable for long cooking), 2-3 pounds
couple of tablespoons of oil
1-2 onions, chopped
3 cloves garlic, roughly chopped
3 whole dried red chilies -- I use chilies with medium heat
2 cups water
2 cups beef stock (I make relatively concentrated stocks, so adding water
isn't an issue)
good slug of red wine (about 1/3-1/2 a bottle, something drinkable)
salt and pepper
Season cuvette with salt and pepper, brown on all sides in a deep pot. Add
onions and garlic. Remove meat and deglaze pan with 1 cup water. Return
meat to pot, adding remaining liquids. Add dried chilies plus salt and
pepper to taste (easy on the salt at this point; you'll be reducing the
liquid later). Bring liquid to boil; reduce heat and simmer until meat
pulls apart easily, 2+ hours. Skim fat from broth, if desired. Remove meat
from the pot and shred, removing any fatty lumps; turn up the heat and
reduce the broth, as desired; return meat to pot, heat through and serve.
Why not any number of variations on beef stew? You can use the standard
carrot/celery/onion vegetable combo or mix it up at your leisure. Stew is
easy to toss pulses into in various ways as is soup - the liquid form of
stew. Chile (really a form of stew) is a good option, especially since that
lets you use rice as a side. I assume wheat/rye/barley are off the menu?
What about other grains (buckwheat, oats, quinoa, corn)?
Also straight traditional roast beef - which you can serve with any
vegetable you like (peas or broccoli are particularly good) and if you want
you could serve with potatoes. Pot roast as well would be equally suitable.
Is there any particular reason your thinking focusses on flash-cooking
methods? If there isn't perhaps this is why you're in a rut: it's not the
item to be cooked, it's the cooking method which has you feeling
uninspired.
