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-- Day-1, Meat
Beef (1)
Lime Juice
Epis (2)
-- Pasta
Penne (3)
Spaghetti
-- Dat-2 Squash
Kabocha (4)
Garlic
Salt
Epis
Broth (5)
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Malanga (6)
Potatoes (7)
Carrots
Turnip
Onion
Leek
Celery
Cabbage wht
Habanero (8)
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Oil
Oil (more)
Water
Epis
Salt
Pepper
Lime Juice
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Do-Ahead - (45 min - can be done days in advance)
- Make the Epis. This will make
Day-1 easy.
Day-1 - Meat & Marinade - (45 min + 8 hrs rest)
- Cut BEEF into about 3/4 inch chunks. Wash well in warm water,
then drain well.
- Squeeze Lime Juice. Massage into Beef thoroughly. Set aside
for about 20 minutes.
- Add 1 cup of Epis to the meat and massage it in.
- Cover Meat with plastic wrap and refrigerate overnight.
Day-1 or 2 - Pasta - (35 min - 5 min work)
- Bring some salted Water to a boil and cook Pasta until just
done. Drain and tumble with a dash of oil so it won't stick together.
If using two different Pastas, cook them separately because they won't
cook in the same time, but mix them when they are done. It's OK to do
this a day ahead and refrigerate.
Day-2 - Squash - (40 min + 50 min cook & cool)
- Peel KABOCHA (not strictly necessary), and cut it in half top
to bottom. A sharp Chinese cleaver knife driven by a soft faced mallet
is the safest way. Scoop out all seeds and fibers. Set on your cutting
board cut side down and cut into about 1 inch chunks.
- Place Kabocha chunks in a saucepan with all other Squash
items. Bring to a boil and simmer for about 30 minutes or until
well cooked.
- Let Kabocha cool enough for safe handling, then purée
it, including the water it was cooked in. Use a Mixie, Food Processor,
or Immersion Blender.
Day-2 - Prep - (50 min)
- Peel MALANGA and cut into about 1/2 inch cubes. Peel
POTATOES and cut into about 1/2 inch cubes. Mix and Hold in cool
water until needed.
- Peel CARROTS and slice about 1/8 inch thick. Peel TURNIP
and cut into about 1/4 inch dice. Mix.
- Cut top off HABANERO and slice in half lengthwise remove just
the seed core - OR just slice it in half if you want noticeable heat.
- Slice ONION into quarters lengthwise and slice thin crosswise.
Slice LEEK fine, white and light green parts only. Chop
CELERY fine. Mix all.
- Cut CABBAGE into narrow wedges, cut out core and shred fine.
- Squeeze Lime Juice.
- Clean up time.
RUN - (3 hrs)
- Bring Beef out of the fridge early, and let it come to room
temperature.
- Drain liquid from Beef, retaining liquid.
- In a spacious sauté pan (3-1/2 qt) or similar heavy bottomed
coverable vessel heat 3 T Oil and fry Beef, stirring
increasingly often, until all exuded liquid has evaporated and it is
showing signs of browning. Be careful fond that sticks to the pan
doesn't burn (this will be about 25 minutes).
- Stir in reserved liquid and 2 cup Water, bring to a boil,
cover and simmer, tumbling now and then, until Beef is tender but not
falling apart (about 1-1/2 hour). Stir in boiling water if getting too
dry.
- In a coverable Sauté pan, Dutch Oven, or tri-ply Stew Pot (5 qt
minimum), heat 2 T Oil and stir in Onion mix. Fry stirring until
Onions are translucent.
- Stir in Kabocha Purée. Drain and stir in Malanga
mix, Carrot mix, 2/3 cup Epis, and the Beef.
Bring to a boil, adding boiling Water if it seems too thick.
Cover, and turn to a simmer until all ingredients are suitably cooked.
- Stir in Cabbage and simmer another 5 minutes.
- Stir in Lime Juice.
- If not serving all at once, scoop out as much as you will serve now.
Stir in a portion of the Pasta suitable for that amount. Bring
to a simmer for a couple of minutes and take off the heat.
- Serve hot. It can be a one dish meal, with perhaps a salad on the side.
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