Serving
(click to enlarge)

Beef in Melon Sauce
Spain   -   (Guisado de Melón)

Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
2 hrs  
Yes

Beef stewed in and ingrigueing mildly sweet sauce. It may be from around Valencia, which grows a lot of fruit and was long under Moorish influence. See Note-3 for serving suggestions.


2
2
4
------
2
2
1/2
1/8
2/3
1/4
------
2-1/2
1/2
#
#
oz
---
T
t
t
t
t
t
---
T
c
Beef (1)
Melon (2)
Onions
-- Seasonings
Parsley
Flour
Paprika
Cinnamon
Salt
Pepper
----------
Olive Oil
Chicken Stock
PREP   -   (20 min)
  1. Cut BEEF into about 1-1/2 inch cubes.
  2. Cut rind from MELON and cut into 1/2 inch cubes.
  3. Chop ONION fine.
  4. Chop PARSLEY small and mix all Seasonings Items.
RUN   -   (2-1/2 hrs)
  1. In a spacious, coverable sauté pan, heat Olive Oil and fry Beef until liquid evaporates and it's well browned on all sides.
  2. Stir in Onions and fry stirring until translucent.
  3. Stir in Seasonings mix and fry stirring for about 1 minute
  4. Stir in Stock and Melon. Cover and simmer until Beef is tender. Chuck will take about 1-1/2 hours, Round about 2 hours. Uncover and simmer down to the desired sauce consistency - not too thick, especially when serving with rice or adding potatoes.
  5. Serve hot with Rice or Potatoes.
NOTES:
  1. Beef:   Any stewing cut will do fine, but stewing time will vary. Weight is with all bones and excess fat removed.
  2. Melon:   Weight is before removing rind. Honeydew or similar is fine - but make sure it's properly ripe and sweet.
  3. Serving:   This dish is assertive and has plenty of sauce, so it should be served with steamed rice or with potatoes. For buffet service, I cut the beef a bit less than 1-1/2 inch and add cubes of potato. This way it includes its own accompaniment. Use White Rose or similar. Peel, cube and cook in boiling water separately from the stew. Stir them in right near the end of cooking. If you need to use quite a bit, you can increase the amount of all the ingredients except the beef a little to compensate.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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