Instead of pasta, try rice as the base for meals. Every day more than one and a half billion people around the world rely on rice as their mainstay. This gives Rick Rodgers lots of ethnic inspiration for toppings to serve over steamed or boiled rice. Rodgers packs flavor into recipes using a modest number of ingredients. Lots of these dishes cook in less than 30 minutes,
Most of the recipes in this book are weeknight fare-fast meals for busy cooks. The weekend is becoming the quality time set aside for more leisurely, long-simmered foods like this aromatic beef stew. Slow-cooked food must not disappear from our frenzied lives, just be rescheduled! In order to get a full return on invested time, make stews in a two-step process, producing not only a main course but a supply of homemade broth to use in other recipes.
Bone-in beef shanks are perfect for this procedure, as their high gelatin content keeps the meat moist; it doesn't fall apart or dry out at all during cooking. The result is an absolutely terrific broth with the added attraction of poached marrow to enrich the sauce. If you can, make the stew early in the day-or even the night before serving-so the flavors can mellow.
Makes 4 to 6 servings
steamed rice, preferably made with long-grain rice
Beef and Broth
1 tablespoon olive oil, or more if needed
4 pounds beef shanks, sawed crosswise into 1 1/2-inch-thick slices
2 medium onions, quartered
2 medium carrots, cut into 1/2-inch rounds
2 medium celery ribs with leaves, cut into 1/2-inch-thick slices
2 medium turnips, peeled and cut into 3/4-inch pieces
1 large tomato, peeled, seeded, and coarsely chopped
2 garlic cloves, crushed
2 1/2 quarts water, or more if needed
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
To make the beef and broth, heat the oil in a large pot or flameproof casserole over medium-high heat. In batches, add the beef shanks and cook, turning once, until browned, about 5 minutes. Transfer to a plate and set aside.
Add more oil to the pot if needed and reduce the heat to medium. Add the onions, carrots, celery, and turnips. Cover and cook, stirring often, until the vegetables soften, about 10 minutes. Add the tomato and garlic and cook for 1 minute.
Return the beef to the pot. Pour in the water, adding more water to cover the meat if needed. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the thyme, bay leaf, salt, and pepper. Reduce the heat to low and partially cover. Simmer until the meat is very tender, about 2 hours.
Transfer the meat to a plate. Strain the broth through a colander set over a large bowl and discard the bay leaf. Let the broth stand for 5 minutes, then skim off the clear fat from the surface. Reserve 2 cups of the broth.
Return the vegetables to the pot. Remove the meat and marrow from the bones, discarding the bones and gristle. Cut the meat into large pieces and return to the pot. Chop the marrow into 1/2-inch pieces and set aside.
Gremolata
2 tablespoons chopped parsley
Grated zest of 1 orange
Grated zest of 1 lemon
2 large garlic cloves, minced
Stew
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups reserved beef broth
1/2 cup red wine, such as Chianti
2 tablespoons chopped parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6. To make the gremolata, combine the parsley, orange zest, lemon zest, and garlic in a small bowl and set aside.
To make the stew, in a heavy-bottomed medium saucepan over medium-low heat, melt the butter. Whisk in the flour and let bubble, whisking often, until lightly browned, about 2 minutes. Whisk in the broth and red wine and bring to a simmer. Reduce the heat to very low and simmer until thickened, about 30 minutes. During the last 10 minutes of simmering, stir in half of the gremolata.
Stir the sauce into the meat and vegetables in the pot. Bring to a simmer over medium heat, then reduce the heat to low. Simmer for 10 minutes. Stir in the reserved marrow. Season with the salt and pepper. Transfer the stew to a heated serving dish.
Serve the stew over the rice, sprinkling each serving with a little of the remaining gremolata.
Variations
Lamb Shanks with Chianti and Gremolata: Substitute 4 pounds lamb shanks, sawed into 1 1/2-inch-thick slices, for the beef shanks. Refrigerate or freeze the extra broth.
Veal Shanks with White Wine and Gremolata: Substitute 4 pounds veal shanks, sawed into 1 1/2-inch-thick slices, for the beef shanks, and 1/2 cup dry white wine for the Chianti. Refrigerate or freeze the extra broth.
Homemade Beef or Lamb Broth For a supply of homemade broth, proceed through Step 4 using beef or lamb shanks. Cool the remaining broth to room temperature, then refrigerate or freeze in 2-cup containers. (The broth can be stored for up to 3 days, covered in the refrigerator, or for up to 3 months in the freezer.) Makes about 2 quarts broth.
