Beef and Garlic Rice

Beef and Garlic Rice Recipe from France

Region / culture: France | Preparation time: 20 minutes | Cooking time: 1 hour and 30 minutes | Servings: 4-6

Introduction

Beef and Garlic Rice is a savory, comforting dish that combines tender cubes of beef with aromatic garlic-infused rice. This recipe is perfect for those who appreciate the depth of flavor that garlic brings to a meal, paired with the hearty satisfaction of beef. It's a versatile dish that can be enjoyed on a cozy night in or served to impress guests at a dinner party.

History

The origins of combining beef with garlic and rice can be traced back to various cultures that have long celebrated the trio for their complementary flavors. While this particular recipe does not belong to a specific region, it embodies a universal love for hearty, flavorful meals. Over time, the method of roasting garlic to enhance its sweetness and mellow its pungency has become a beloved technique, elevating simple ingredients to create a dish that is both comforting and sophisticated.

Ingredients

1 small bulb of garlic
2 tsp of olive oil
1.25 lb (567 g) of boneless beef chuck roast, trimmed of fat and cut into 0.75 inch cubes
1 tbsp of cooking oil
1 can (14 oz or 397 g) of beef broth (1.75 cups)
0.5 cup of water
1 tbsp of worcestershire sauce
1 tbsp of snipped fresh marjoram or 1 tsp of dried marjoram, crushed
3 small yellow onions, cut into wedges
2 cups of water
1 cup of long-grain rice
0.25 tsp of salt
2 to 3 tbsp of snipped chives, cut into 1 inch pieces
0.25 cup of cold water
2 tbsp of cornstarch
2 tbsp of balsamic vinegar or 2.75 tbsp of red wine vinegar

How to prepare

Remove the papery outer layers from the garlic bulb.
Cut off about 0.25 inch from the top of the bulb, leaving the bulb intact but exposing the individual cloves.
Place the garlic in the center of a 12-inch square of foil.
Drizzle the garlic with olive oil. Seal the foil around the garlic and set it aside. Preheat the oven to 325°F (163°C).
In an ovenproof Dutch oven, brown half of the meat in hot cooking oil.
Remove the meat with a slotted spoon and brown the remaining meat.
Drain off excess fat and return all the meat to the pot.
Mix the beef broth, 0.5 cup of water, Worcestershire sauce, and dried marjoram (if using).
Cover and bake along with the wrapped garlic for 35 minutes.
Remove the garlic from the oven and add onion wedges to the meat in the pot.
Cover and cook for about 55 minutes longer or until the meat is just tender. After the meat has baked for about 1 hour, prepare the rice.
Squeeze the garlic from half of the roasted cloves into a medium saucepan. Mix it with 2 cups of water, the uncooked rice, and the salt (refrigerate the remaining roasted garlic, covered, for another use; see note below).
Bring the mixture to a boil, then reduce the heat.
Simmer, covered, for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes.
Mix in the chives (and bottled garlic, if using). Remove the meat from the oven.
In a small bowl or cup, stir 0.25 cup of cold water into cornstarch. Add vinegar and mix until well combined.
Add the mixture to the beef along with fresh marjoram (if using). Cook and stir over medium-high heat until thickened and bubbly.
Cook and stir for 2 minutes more. Serve with garlic rice.

Variations

For a twist on the classic, try substituting the beef with chicken or pork for a lighter version. Vegetarians can opt for a mix of hearty mushrooms in place of the beef. Adding a splash of soy sauce or a sprinkle of chili flakes can also vary the flavor profile to suit your taste.

References

↑ 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.
↑ If desired, substitute 1 to 2 tbsp bottled roasted minced garlic for the garlic bulb and olive oil. Add bottled garlic to rice along with the chives.

Cooking Tips & Tricks

To ensure the beef is tender and flavorful, it's important to brown it well before baking. This process adds depth to the dish. Roasting the garlic wrapped in foil with olive oil helps to soften and sweeten it, making it a perfect blend for the rice. For the best texture in the rice, let it stand covered after cooking to absorb all the flavors fully.

Serving Suggestions

This dish is best served hot, directly after cooking. The garlic rice makes a flavorful base for the tender beef, with the sauce poured over the top for added moisture and richness. Garnish with additional snipped chives for a pop of color and freshness.

Cooking Techniques

Browning the meat and roasting the garlic are key techniques in this recipe that build the foundation of its flavor. Simmering the rice with the roasted garlic infuses it with a subtle, aromatic taste, while thickening the sauce with cornstarch and vinegar adds a glossy finish that coats the beef beautifully.

Ingredient Substitutions

If marjoram is not available, oregano makes a good substitute. For those looking to reduce sodium intake, low-sodium beef broth can replace the regular beef broth. Brown rice can be used instead of long-grain white rice for added fiber.

Make Ahead Tips

The beef can be browned and the garlic roasted a day ahead, then refrigerated until ready to bake. The rice can also be cooked in advance and reheated with a little added water to prevent it from drying out.

Presentation Ideas

Serve the beef and garlic rice in a shallow bowl to showcase the dish's components. A sprig of fresh marjoram or a few roasted garlic cloves on top can add an elegant touch. A side of steamed green vegetables, such as broccoli or green beans, complements the flavors and adds color to the plate.

Pairing Recommendations

A medium-bodied red wine, such as a Merlot or a Chianti, pairs well with the rich flavors of the beef and the savory garlic rice. For a non-alcoholic option, a sparkling water with a squeeze of lemon provides a refreshing contrast.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm the beef and rice in a covered skillet over medium heat, adding a little broth or water if necessary to keep it moist.

Nutrition Information

Calories per serving

A serving of Beef and Garlic Rice contains approximately 350 calories. This makes it a suitable main course option for those managing their calorie intake, as it provides a balance of nutrients without being overly calorific.

Carbohydrates

This dish provides a moderate amount of carbohydrates, primarily from the long-grain rice. A serving contains approximately 45 grams of carbohydrates, offering energy and dietary fiber. The garlic and onions also contribute a small amount of carbs.

Fats

The fats in this recipe come from the olive oil and cooking oil used in browning the meat and roasting the garlic. The total fat content per serving is around 15 grams, with a mix of monounsaturated, polyunsaturated, and saturated fats. Choosing lean cuts of beef can help reduce the saturated fat content.

Proteins

Beef is an excellent source of high-quality protein, essential for muscle repair and growth. Each serving of this dish provides approximately 25 grams of protein, making it a satisfying option for those looking to maintain or increase muscle mass.

Vitamins and minerals

This recipe is rich in vitamins and minerals, particularly from the beef, which is a good source of iron, zinc, and B vitamins. Garlic and onions offer vitamin C, vitamin B6, and manganese. Together, these ingredients contribute to a well-rounded nutritional profile.

Alergens

The primary allergens to be aware of in this recipe include wheat (from the Worcestershire sauce, which may contain gluten) and sulfites (from the red wine vinegar). Those with allergies or sensitivities should check ingredient labels and consider suitable substitutions.

Summary

Overall, Beef and Garlic Rice is a balanced dish that offers a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a hearty, flavorful meal that can fit into a balanced diet.

Summary

Beef and Garlic Rice is a flavorful, satisfying dish that combines tender beef with aromatic garlic-infused rice. With its rich nutritional profile and versatile serving options, it's a wonderful addition to any meal plan. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is sure to impress.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Beef and Garlic Rice. It was a sunny afternoon in the bustling marketplace of my hometown, where vendors shouted out their wares and the smell of freshly cooked food wafted through the air. As I made my way through the crowded aisles, my eyes landed on a small food stall tucked away in a corner.

The stall was run by an elderly woman with a warm smile and a twinkle in her eye. She was busy stirring a large pot of rice, the steam rising up in tantalizing wisps. Intrigued, I approached her and asked about the dish she was preparing.

"It's my special recipe for Beef and Garlic Rice," she said, her voice tinged with pride. "I learned it from my grandmother, who learned it from hers. It's been in my family for generations."

I was immediately captivated. The thought of a recipe passed down through the ages, each generation adding their own touch to it, filled me with a sense of wonder. I asked the woman if she would be willing to share the recipe with me, and she nodded, a knowing smile on her lips.

"Of course, my dear. But remember, the key to this dish is patience and love. You must put your heart and soul into it for it to truly shine."

And with that, she began to dictate the ingredients and steps to me, her voice soft and melodic. I listened intently, committing each word to memory, determined to recreate this dish in my own kitchen.

The first step was to marinate the beef in a mixture of soy sauce, garlic, and ginger, allowing the flavors to infuse and meld together. As the meat soaked up the marinade, I busied myself with chopping onions, bell peppers, and carrots, the vibrant colors a feast for the eyes.

Next, I heated a pan with a generous amount of oil and sautéed the marinated beef until it was golden brown and fragrant. The sizzle of the meat hitting the hot pan was music to my ears, and the savory aroma that filled the kitchen made my mouth water.

Once the beef was cooked through, I added in the chopped vegetables, stirring them gently to combine with the meat. The colors mingled together beautifully, creating a visual masterpiece that hinted at the flavors to come.

In a separate pot, I cooked the rice until it was fluffy and tender, the steam rising up in billowing clouds. I then added the rice to the pan with the beef and vegetables, tossing everything together with a sprinkle of salt and pepper.

But the pièce de résistance was yet to come. I minced several cloves of garlic and sautéed them in a separate pan until they were golden and crispy, the pungent aroma filling the air. I then sprinkled the garlic over the Beef and Garlic Rice, the final touch that elevated the dish from delicious to sublime.

As I took my first bite, I was transported back to that sunny afternoon in the marketplace, the flavors dancing on my tongue in a symphony of tastes and textures. The beef was tender and juicy, the vegetables crisp and flavorful, and the garlic added a depth of umami that tied everything together.

I knew then that this recipe would become a staple in my kitchen, a dish that I would make for family and friends for years to come. And as I sat at the table, savoring each mouthful, I felt a deep sense of gratitude for the elderly woman who had shared her family recipe with me, passing on a piece of culinary history that would live on through my cooking.

And so, the story of how I learned to make Beef and Garlic Rice became a cherished memory, a tale of tradition, love, and the joy of discovering new flavors and techniques. And every time I make this dish, I am reminded of that fateful day in the marketplace, when a simple recipe opened up a world of culinary possibilities and brought me closer to my own family history.