Beef and Garlic Rice
Source of Recipe
Christmas Cheer
List of Ingredients
1 small bulb garlic
2 teaspoons olive oil
1-1/4 pounds boneless beef chuck roast, trimmed of fat and cut into
3/4-inch cubes
1 tablespoon cooking oil
1 14-ounce can beef broth (1-3/4 cups)
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram,
crushed 3 small onions, cut into wedges
2 cups water
1 cup long-grain rice
1/4 teaspoon salt
2 to 3 tablespoons snipped chives, cut into 1-inch pieces 1/4 cup cold
water
2 tablespoons cornstarch
2 tablespoons balsamic vinegar or red wine vinegar
Recipe
Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from
top of bulb, leaving the bulb intact but exposing the individual cloves.
Place garlic in center of a 12-inch square of foil. Drizzle garlic with
olive oil. Seal foil around garlic; set aside Preheat oven to 325 degree
F. In an ovenproof Dutch oven brown half the meat in hot cooking oil.
Remove meat with slotted spoon; brown the remaining meat. Drain off
excess fat. Return all meat to pot. Stir in the beef broth, the 1/2 cup
water, the Worcestershire sauce, and dried marjoram, if using.Cover and
bake along with wrapped garlic for 35 mins. Remove garlic from oven and
add onion wedges to meat in pot. Cover and cook about 55 mins longer or
until meat is just tender.After meat has baked about 1 hour, prepare
rice. Squeeze garlic from half of the roasted cloves into a medium
saucepan; stir in the 2 cups water, the uncooked rice, and the salt.
(Refrigerate remaining roasted garlic, covered, for another use; see
note, below.) Bring to boiling, reduce heat. Simmer, covered, for 15
minutes. Remove from heat; let stand, covered, for 5 minutes. Stir in
chives (and bottled garlic, if using).Remove meat from oven. In a small
bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar
and mix until well combined. Add to beef along with fresh marjoram, if
using. Cook and stir over medium-high heat until thickened and bubbly.
Cook and stir for 2 mins more. Serve with garlic rice. Makes 4 main-dish
servings.*Note: If desired, substitute 1 to 2 tablespoons bottled
roasted minced garlic for the garlic bulb and olive oil. Add bottled
garlic to rice along with the chives. *Note: Any leftover roasted garlic
can be wrapped and refrigerated for a few days and used as a spread on
toasted French bread slices, added to mashed potatoes or a salad
dressing, or tossed with roasted vegetables.
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