If you looking for a real Mexican guisada, I am sorry that I may disappoint you. This is my Asian version of braised beef served Mexican style on a tortilla. I was putting together a bento box dinner to bring to my father in the nursing home. He asked for something "beef" couple weeks ago. I wanted to make something that will go well with rice. I came up with a version of braised beef using kumquats and Chinese bean sauce. With the amount of cilantro that I was using, I was inspired to make it a Chin-Mex style stew. Dad enjoyed it with rice, while I had it with tortilla and salsa. A simple dinner 2 ways!
Chin-Mex Braised beef with cilantro, kumquat and Chinese bean sauce
1.25-1.5 lb beef stew meat.
5-6 kumquats. Cut in half across, squeeze out as much of the seeds as possible.
1 small bunch of Chinese celery or 3-4 stack of regular celery. Leave removed, trimmed and chopped
2 whole fresh garlic or 2-3 cloves, finally chopped
1 medium onion. Trimmed and chopped.
1 bunch of cilantro, trimmed and lightly chopped
1.5 tbsp Chinese bean paste
1 tbsp mirin
2 cups water
salt and pepper
In a small processor, add cilantro and process for 1-2 min till finally chopped. Since I am using a grinder, my process time is a little longer.
Process till combined and paste like.
Mix Chinese bean sauce and mirin. Add to 2 cups of water and set aside
In a medium pot, heat a few tablespoon of olive oil till hot. Add garlic, celery and onion. Saute till caramelized.
Add beef and let it brown.
Add cilantro kumquat paste.
Add the bean paste liquid.
Mix well, bring to a boil. Low heat to medium. Cover and let it cook for about an hour till the meat is tender.
The stew should be a bit on a "dry side" with a thick sauce. Taste and season with salt and pepper.
Fold in chopped green onion.
Asian Style : Serve over rice
Chin-Mex style: Warm a tortilla, top with some shredded lettuce. Spoon some stew on top.
Top with chopped tomatoes, cilantro and some salsa.
Wow! you got fresh kumquats there? amazing...ReplyDelete
We only got them after the Chinese New Year here and they are many in the market now. I should really try this recipe...