Beef assado

This is a story about early morning adventures and obsession. Um, obsession because I am obsessed with the recipes from Regional Indian Cooking, the cookbook of the week! And early morning risers because I was at the grocery store at 6:00 AM (!!!) buying ingredients for this recipe. Why so early you may ask? Well, this recipe required marinating and I couldn't leave work at 2:00 PM to get it started. Hence my early trip to the grocery store. Would it disgust you to learn that I arrived at the store in my pjs?

Where was hubby you might ask during all of this commotion? Hanging out in bed of course. I got him back with my liberal use of the food processor. Of course I had to turn up NPR extra-loud, so I'm sure he heard all about the morning's news. Haha.

I find it strange that one of my only beef recipes on this blog comes from an Indian cookbook. However, the recipe says that you can substitute lamb if you're so inclined. I know that I gush all about the recipes I publish. (Remember that this blog has the ultimate missing data problem; you only see the recipes that worked.) Don't worry, not everything I do is fabulous. However, this recipe is!

Ingredients, beef asado

4 fresh mild long green chilies (I used Anaheim peppers. I was worried at first that they would be too spicy, but they were quite mild.)
1 tbsp minced garlic
1 tsp grated fresh ginger
2 tsp ground tumeric
1/4 tsp cracked black pepper
2 tsp white vinegar
2 lb boneless stewing beef, such as chuck steak, cut into 1-inch pieces
3 tbsp vegetable oil
3 yellow onions, halved and thinly sliced
1 tsp salt
1 dried red chili
Plain yogurt, for garnish

Ingredients, carrot and roast peanut relish

10 oz carrots, peeled and grated
1/2 cup (4 oz) plain whole-milk yogurt, whisked until smooth
2 tbsp unsalted rosasted peanuts, finely chopped
1 fresh mild long green chili, finely chopped (again, I used Anaheim peppers)
1 tsp sugar
salt
1 tbsp vegetable oil
Pinch powdered asafetida (I substituded a pinch of garlic and onion powder.)
1 tsp cumin seeds
Chopped fresh cilantro for garnish

Directions - beef assado

1. In a food processor, combine fresh chilies, garlic, and ginger and process until chilies are finely chopped. Add tumeric, pepper, and vinegar and process until a paste forms. Transfer paste to a bowl, add meat, and toss well to coat mean evenly. Cover and set aside for 3 hours to marinate. (I left it for ~12 hours. The flavors were not overpowering.)
2. In a heavy-bottomed ovenproof saucepan, heat oil over medium-low heat. Add onions and salt and cook uncovered, stirring occasionally until onions are softened, 10-15 minutes. Preheat oven to 300 F (150 C).
3. Raise heat to high, add half of beef and cook, stirring until well browned, 2-3 minutes. Remove beef and onions from pan. Repeat with remaining beef. Return all beef to pan and add dried chili.
4. Cover, place in oven , and cook until beef is very tender, about 1.5 hours.
5. Taste and adjust seasoning with salt if necessary. Transfer to a serving dish and serve hot over lentils or rice.

Directions - carrot and roast peanut relish

1. In a bowl, combine carrots, yogurt, peanuts, chili, and sugar and stir to combine. Season to taste with salt. Transfer to a serving bowl.
2. In a small frying pan, heat oil over medium-high heat. Add asfetida and cumin and cook until seeds start to pop, 1-2 minutes. Remove from heat and pour oil mixture atop carrot mixture.
3. Top with cilantro and serve.
Note: this relish tastes best when made just before serving.