Braised Beef w/ Semolina Dumpling
Recipe by Amelia Saltsman
Ingredients for the Braised Beef
1 bunch good-sized carrots (6 to 8). About 1 1/4 pounds (520g)
3 pounds (1.4kg) chuck roast, trimmed and cut into 1-to-2 (2.5- to 5-cm) pieces
Kosher or sea salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 ribs celery, finely chopped
1 teaspoon chopped fresh cilantro or Italian parsley, plus more for garnish
1 teaspoon hot or sweet paprika, or a mix
2 large cloves garlic, minced
3 Roma tomatoes, grated, and 1 tablespoon minced sun-dried tomato or tomato paste,
or 1 can (8 ounces/225 g) tomato sauce
About 2 cups (480 ml) homemade beef stock (page 66), or 1 cup (240 ml) canned beef broth diluted with 1 cup (240 ml) water
1/2 lb Snap Peas
Sea Salt & Black Pepper
Olive Oil
Paprika
Beef Stock
White Rice or Bread
Semolina dumplings ingredients (recipe follow)
1/2 onion, finely chopped
5 tablespoons (75 ml) mild oil, such as grape seed or safflower
1/2 bunch cilantro or Italian parsley, finely chopped (about 1/4 cup/15g)
1 cup (220 g) coarse semolina (in a pinch, regular cream of wheat (210 g) can be substituted)
1 teaspoon kosher or sea salt
Freshly ground black pepper 1/8 to 1/4 teaspoon
hot paprika, or 1/4 teaspoon sweet paprika
2/3 cup (165 ml) water
Cooking Oil
Sea Salt
Pepper
Paprika
Basic White Rice or thick slices of country bread for serving, optional
Instructions (for the Beef)
Finely chop 1 of the carrots.
Heat a large, wide pot over medium-high heat. Season the beef with salt and pepper. Working in batches to avoid crowding, add the beef to the pot and brown well on the sides 5 to 10 minutes for each batch. Transfer the meat to a plate and drain off all but 2 tablespoons of the fat from the pot. If there is not enough fat in the pot, add olive oil as needed.
Reduce the heat to medium-low and add the onion, chopped carrot, celery, and cilantro and season with 1/2 teaspoon salt and the paprika. Stir to scrape up any brown bits from the pot bottom and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the garlic, wait a moment, and then add the grated and sun-dried tomatoes and 1 cup (240 ml) of the stock. Raise the heat to high and bring to a boil.
Cool until the tomatoes have lost their raw look and are slightly thickened, about 5 minutes. Return the meat to the pot and reduce the heat to low. The liquid in the pot should come about halfway up the sides of meat. If necessary, spoon out some of the liquid and reserve. Cover and braise the meat until tender, 1 to 2 hours, checking from time to time to be sure there is sufficient liquid and that the juices are simmering rather than boiling. Add the reserved juices or stock as necessary to maintain the original level.
While the stew is cooking, prepare the dumpling dough and the remaining carrots and beans. Peel the carrots and cut crosswise into 1-inch (2.5-cm) pieces (cut in half lengthwise first if the carrots are very fat). Trim the stem end from the beans and either fillet them first or simply cut crosswise 1-inch (2.5-cm) pieces. When the meat is tender, add the carrots and beans to the pot and continue cooking until the meat and vegetables are very tender; about 1 hour more.
(The dish can be made to this point up to a day ahead, cooled, covered, and refrigerated. Remove any fat that hardens on the surface before continuing.)
Use a large spoon to skim off any fat from the surface.
Instructions for the Dumplings:
In a small skillet, cook the onion in 1 tablespoon of the oil over medium-low heat until soft and pale golden, 7 to 10 minutes. Stir in the cilantro, remove from the heat, and let cool. You'll have about 2/3 cup (95 g).
In a medium bowl, use a fork to stir the semolina, salt, several grinds of pepper, and the paprika. Stir in the onion mixture and the remaining 4 tablespoons (60 ml) of oil;then beat in the water. You should have a loose mixture with the consistency of cottage cheese. Cover and refrigerate for at least 30 minutes or up to overnight. The semolina will absorb the liquid and swell to become a smooth, very soft dough.
Pinch off small pieces of the dough and roll them into marble-size balls no larger than 1 inch (2.5 cm) in diameter. As you shape them, place them on a single layer on plate or tray. The oil in the dough will keep it from sticking to your hands.
To cook the dumplings, drop them into the simmering stew, cover the pot, and simmer over a low heat until they are cooked through, about 30 minutes. (The stew and dumpling can be cooled, covered, and refrigerated and then reheated the next day.)
Serve the stew in shallow bowls over rice or with thick slabs of bread on the side, if desired, to soak up the juices. garnish the stew with cilantro.