I have saved this recipe. This is the last one I cooked, in the fresh local chilli season, but I think I will not be changing it again.
45ml groundnut oil (or lard for authenticity)
700g beef skirt, cut into large cubes
One large red onion diced
3 sticks of celery diced
One large carrot diced
Several cloves of garlic chopped
2 Dorset Naga chillies deseeded and chopped. From Peppers by Post www.peppersbypost.biz . These are supposed to be the worlds hottest so use a strict no-touch technique, wear your marigolds, use a knife and fork, scrub your hands afterwards and still feel how it smarts when you scratch a sensitive area.
2 teaspoons of cumin seeds, roasted in a dry pan until aromatic then ground.
One small tin of tomato purée
Half a bottle of beer, preferably a palish ale. I used Wye Valley Brewery’s HPA
2 sprigs of thyme
200g black beans (turtle beans), soaked overnight and cooked in boiling water until softish. (I cook them separately as I always burn the pan anyway. It may be something to do with the beer.)
Get the fat hot in a pan and fry the cubed skirt until browned. Best to do part at a time to avoid stewing them. Set aside. Sweat the onions in the fat followed by the other vegetables and the cumin. Add the tomato purée, a little water, the thyme and the beer. Start to drink the rest of the bottle as you sweat over the hot stove. Stir in the beans. Add pepper and salt to taste. As you taste marvel at the incredible heat generated by the chillies and give you brow a good mopping. Open another bottle of beer.
Put pan in a coolish oven and leave for an hour or so. Garnish with coriander leave and serve with rice.
No comments:
Post a Comment