Beef and Mushroom Tshoem

Beef and Mushroom Tshoem Recipe from Bhutan

Region / culture: Bhutan | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Beef and Mushroom Tshoem is a hearty and flavorful dish that combines tender beef with the earthy tones of mushrooms, all simmered to perfection with a blend of aromatic spices. This recipe is a testament to the rich culinary traditions it hails from, offering a comforting and satisfying meal that's perfect for any occasion. Whether you're a seasoned chef or a home cook looking to try something new, this dish is sure to impress with its depth of flavor and simplicity in preparation.

History

The origins of Beef and Mushroom Tshoem can be traced back to the Himalayan regions, where it is a staple in the local cuisine. This dish is deeply rooted in the culinary traditions of the area, often prepared with locally sourced ingredients and served during special occasions and gatherings. Over time, it has gained popularity beyond its origins, captivating food enthusiasts worldwide with its unique blend of flavors and textures.

Ingredients

1 large garlic clove (about 0.17 oz or 5 g), peeled
fresh ginger, peeled and cut into a 0.75 inch (2 cm) cube
1 stick unsalted butter (4 oz or 110 g)
1 lb (454 g) boneless beef chuck (450 g), cut into 1 inch (2.5 cm) cubes
0.5 cup water (120 ml)
1 tsp salt
2 medium fresh green chili peppers (about 1 oz or 28 g total), seeded and cut into julienne strips
1.33 cup fresh oyster mushrooms (about 2.5 oz or 70 g), stemmed
freshly ground black pepper

How to prepare

Coarsely chop the onion using the metal blade of a food processor, pulsing about 4 times.
Set the chopped onion aside.
While the motor is running, drop the garlic and ginger through the feed tube of the food processor and finely chop them for about 10 seconds.
In a large saucepan, melt the butter.
Add the beef, onion, water, and salt to the saucepan and simmer over low heat until the beef is just tender, approximately 1 hour and 50 minutes.
Add the garlic, ginger, and remaining ingredients to the saucepan and cook until the mushrooms are tender, about 10 minutes.

Variations

For a vegetarian version, replace the beef with tofu or tempeh and use vegetable broth instead of water. Adding different types of mushrooms, such as shiitake or portobello, can also vary the dish's texture and flavor profile.

Cooking Tips & Tricks

To ensure the beef is perfectly tender, it's crucial to simmer it on low heat as rushing this process can result in tough meat. Additionally, using fresh oyster mushrooms will significantly enhance the dish's flavor profile compared to canned or dried alternatives. For an extra layer of flavor, consider toasting the spices before adding them to the dish.

Serving Suggestions

Serve Beef and Mushroom Tshoem with a side of steamed rice or flatbreads to soak up the delicious sauce. A fresh green salad or steamed vegetables can complement the dish, adding a refreshing contrast to the rich flavors.

Cooking Techniques

Slow simmering is key to achieving the perfect tenderness of the beef and the depth of flavor in the sauce. For an added touch of smokiness, consider searing the beef cubes before adding them to the saucepan.

Ingredient Substitutions

If oyster mushrooms are not available, feel free to substitute them with any other fresh mushrooms. For those who prefer not to use butter, olive oil or ghee are excellent alternatives that will still provide a rich flavor.

Make Ahead Tips

This dish can be prepared in advance and stored in the refrigerator for up to 3 days, allowing the flavors to meld together even more. Simply reheat on the stove over low heat until thoroughly warmed.

Presentation Ideas

Garnish the dish with fresh cilantro or parsley before serving to add a pop of color and freshness. Serving it in a traditional clay pot can also enhance the dining experience, adding an authentic touch to the meal.

Pairing Recommendations

A medium-bodied red wine, such as a Merlot or a Pinot Noir, pairs beautifully with the rich flavors of the beef and mushrooms. For a non-alcoholic option, a ginger tea or a spiced chai can complement the dish's warming spices.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stove over low heat, adding a little water or broth if necessary to prevent it from drying out.

Nutrition Information

Calories per serving

Each serving of Beef and Mushroom Tshoem contains approximately 300 calories, making it a moderately calorie-dense dish that can fit into a balanced diet.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the onions and mushrooms. The total carbohydrate content per serving is approximately 8 grams, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come mainly from the unsalted butter and the beef chuck. The total fat content per serving is about 22 grams, with a mix of saturated and unsaturated fats. Opting for grass-fed beef can increase the dish's omega-3 fatty acids content, contributing to a healthier fat profile.

Proteins

Beef and Mushroom Tshoem is an excellent source of high-quality protein, with each serving providing about 25 grams of protein. This makes it an ideal dish for muscle repair and growth, as well as for maintaining a healthy metabolism.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including Vitamin B12 from the beef, which is crucial for brain health and creating DNA. The mushrooms add a good source of selenium, potassium, and B vitamins, contributing to the overall nutritional value of the meal.

Alergens

The primary allergen present in this recipe is dairy, from the butter. Those with a dairy allergy or intolerance can substitute the butter with a dairy-free alternative to enjoy this dish without concerns.

Summary

Overall, Beef and Mushroom Tshoem is a nutritious dish that offers a good balance of proteins, fats, and essential vitamins and minerals. It's low in carbohydrates and calories, making it a suitable option for those looking to enjoy a hearty meal without overindulging.

Summary

Beef and Mushroom Tshoem is a flavorful and nutritious dish that showcases the rich culinary heritage of the Himalayan regions. With its tender beef, aromatic spices, and hearty mushrooms, it's a comforting meal perfect for any occasion. By following the tips and variations provided, you can easily adapt this recipe to suit your taste preferences and dietary needs, making it a versatile addition to your cooking repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a chilly autumn day, and I was visiting my friend Tenzin in her cozy little kitchen. The aroma of spices and herbs filled the air, and I couldn't help but be intrigued by the tantalizing scent that wafted from the pot on the stove.

Tenzin noticed my interest and smiled knowingly. "Ah, you're curious about my Beef and Mushroom Tshoem recipe, aren't you?" she asked, her eyes twinkling with mischief.

I nodded eagerly, my mouth watering at the mere thought of tasting this delicious dish. Tenzin was a master in the kitchen, and I knew that whatever she cooked would be nothing short of perfection.

She told me that the recipe was a traditional Bhutanese dish, passed down through generations in her family. It was a dish that was often served at celebrations and special occasions, a symbol of love and togetherness.

As Tenzin began to explain the recipe to me, I listened intently, eager to learn the secrets behind this tantalizing dish. She started by heating oil in a large pot and sautéing onions and garlic until they were golden brown and fragrant. Then she added thinly sliced beef and let it cook until it was tender and juicy.

Next, she tossed in a generous amount of sliced mushrooms, letting them cook until they were soft and caramelized. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final result.

Tenzin added a mixture of spices and herbs to the pot, including cumin, coriander, and turmeric, each adding their own unique flavor to the dish. She also added a splash of soy sauce and a dollop of tomato paste, giving the dish a rich and savory depth of flavor.

As the Beef and Mushroom Tshoem simmered on the stove, Tenzin told me stories of her childhood in Bhutan, of the warm and loving family gatherings where this dish was always the centerpiece of the meal. She spoke of her grandmother, a strong and wise woman who had taught her the art of cooking with love and passion.

Finally, after hours of simmering, the dish was ready. Tenzin poured the steaming hot stew into bowls and garnished it with fresh cilantro and a squeeze of lime. The first bite was pure heaven, the tender beef melting in my mouth, the savory mushrooms adding a rich and earthy flavor to the dish.

As I savored each mouthful, I felt a deep sense of connection to Tenzin and her family, to the traditions and stories that had been passed down through the generations. This dish was more than just a recipe; it was a symbol of love and togetherness, a reminder of the power of food to bring people together and create lasting memories.

I left Tenzin's house that day with a full belly and a heart overflowing with gratitude. The Beef and Mushroom Tshoem recipe had captured my heart, and I knew that it would become a cherished part of my own culinary repertoire for years to come. And every time I cooked it, I would think of Tenzin and her family, of the warm and loving traditions that had brought this dish into my life.