Beef Stew
Mirepoix (Carrots, Celery, Onions)
Onions
Beef
Mustard Seeds
Cabbage Stir Fried with Turmeric
Beef in Malaysia is getting more and more expensive due to inflation and its becoming more of a luxury to get to eat beef. I tried out some cheaper cuts of lower quality beef recently and made some beef stew.
I used Indian beef tenderloin for this recipe which I think it's my first and last time using it. Although it's the tenderloin which suppose to be more tender, it still was very tough and chewy even after cooking this stew for almost 2 hours. I guess it could be tenderized further by cooking an extra hour or 2 but yeah, you gotta plan that you have time in your schedule if you're going to use this cut of meat.
Asides from the texture, the taste was still good.
I started with onions, carrots and celery and Sautéed them with some oil in a pot. I seasoned them with salt and pepper and while they are sizzling away, I marinated the beef with soy sauce, dark soy sauce and oyster sauce.
Next the beef is added to the mix and then some rosemary goes in with some salt to taste and water to cover the meat. Bring it up to a boil and then simmer for as long as you can.
For the vegetables, I shredded some cabbage and stir fried it with fenugreek seeds, mustard seeds, and fennel seeds in some oil on low heat. Once the spices get fragrant, add in the cabbage and some turmeric and cook the cabbage in high heat stirring constantly for about 5-7 minutes. Season with some salt to taste and its ready to serve.