I found myself craving meat the other day.
As is often the case, I turned to ideas for a one-pot dish.
I bought this book during my last trip to San Francisco.
It's slim and modest, offering nothing but braises and stews.
But this is certainly the first cookbook I have ever used and not left
simply to be ogled on the coffee table.
I have made the recipe on page twenty five before, but this time, I improvised, having neither short ribs nor carrots.
I began by browning some stewing beef over fairly high heat.
Out went the beef, and in went the cipollini onions. I tossed these around in the pan for a few minutes, lowering the heat to a medium.
Then I added equal parts soy sauce and orange juice, along with a generous sprinkling of dried chili pepper. I used more liquid than is pictured here, adding just enough to cover the meat and onions.
I turned the heat down to a low simmer and let the pot go for about two hours.
Eventually the fat rose to the top, as evident here. After letting the contents cool, I placed the pot in the fridge overnight then skimmed off the hardened fat the next day. I then reheated the beef, adding some couscous before serving.
Note: This braise is best eaten as soon as possible. After a day or so, the soy sauce flavor becomes too salty to endure, even for a salt fiend like me.
Up Next: Thanksgiving!