Chef ChatChef:
Jennifer Abadi |
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Food Mood:
Meats |
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Cuisine:
Middle Eastern |
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Servings: 6 to 8 |
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Ingredients |
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| 2 1/2 pounds flank or chuck steak 1 1/2 to 1 3/4 tsp salt 3 to 4 Tbsp all-purpose flour One 16-ounce bag (about 2 1/2 cups) dried navy or cannellini beans 2 Tbsp vegetable oil 2 1/2 cups coarsely chopped yellow onions 1 1/2 Tbsp minced garlic One 6-ounce can unsalted tomato paste 1/2 teaspoon ground cinnamon Several grindings of black pepper 3/4 tsp. firmly packed dark brown sugar 3 cups cold water |
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Method |
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| 1 recipe Basic Syrian White Rice Submerge the beans in a medium-size bowl filled with cold water. Pick out small rocks and skim off any dirt that floats to the surface. Drain. Cut the meat into 2-inch squares, trimming off the fat and reserving it for later use. Sprinkle the pieces with 1/2 to 3/4 teaspoon of the salt and coat on all sides with the flour, tapping off any excess. Set aside. Place the drained beans in a medium-size saucepan and cover with cold water. Bring to a boil, reduce the heat to medium, and let boil gently for 30 minutes. Drain and set aside. Heat the oil in a large, heavy pot over medium heat. Add the onions, garlic, and fat trimmings and cook, stirring, until the onions are soft and golden but not browned, 3 to 4 minutes. Add the meat to the onions and sear on all sides over high heat until the redness on the outside disappears. Mix constantly so that the meat does not stick to the pot. Add the beans, tomato paste, the remaining 1 teaspoon salt, the cinnamon, pepper, brown sugar, and cold water. Bring to a simmer, reduce the heat to medium-low, and simmer, covered, until the beans are soft and the meat becomes tender, 2 to 2 1/4 hours; stir every 15 minutes to make sure the beans do not stick to the bottom of the pot and burn. Adjust the salt and pepper and serve hot over the rice. |
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