Beef with Greens

Beef with Greens Recipe from Madagascar and Switzerland

Region / culture: Madagascar, Switzerland | Preparation time: 20 minutes | Cooking time: 35-40 minutes | Servings: 4

Introduction

Beef with Greens is a hearty and nutritious dish that combines the rich flavors of braised beef with the fresh, earthy taste of leafy greens. This recipe is a wonderful blend of textures and flavors, making it a perfect meal for any occasion. Whether you're looking for a comforting weeknight dinner or a special dish to serve to guests, Beef with Greens is sure to satisfy.

History

The origins of Beef with Greens can be traced back to various cultures around the world where meat and vegetables have been staple ingredients for centuries. This particular recipe draws inspiration from traditional cooking methods that involve braising beef to tender perfection and incorporating local vegetables for a balanced meal. Over time, the recipe has evolved, incorporating ingredients like ginger and Sakay hot pepper sauce to add depth and heat to the dish.

Ingredients

1 tbsp vegetable oil or lard
1 lb (454 g) braising beef, cut into 1 inch cubes
1 large onion, chopped
4 garlic cloves, chopped
2 oz (57 g) fresh root ginger, thinly sliced
2 tomatoes, chopped
1 lb (454 g) leaf greens e.g. spinach, cabbage, chard
8 fl oz (237 ml) fresh beef stock
1 tsp dried green peppercorns, crushed
salt
1 lb (454 g) long-grain rice
extra water
Sakay (hot pepper sauce) to taste (optional)

How to prepare

Heat the oil or lard in a large saucepan and brown the meat on all sides.
Add the onions, garlic, and ginger and fry for 4–5 minutes.
Mix in the tomatoes, greens, stock, salt, and green pepper. Bring the mixture to a boil, then reduce the heat slightly and cook for 15 minutes.
Add the rice and enough extra water to cover the mixture by 1 inch. Bring it back to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes or until the rice is tender. Stir once or twice during cooking and add a little extra water if needed to prevent it from drying out.
To serve, transfer the dish to a serving dish, sprinkle with a little Sakay, and serve with additional Sakay in a small jug or bowl.

Variations

For a vegetarian version, substitute the beef with mushrooms or tofu. You can also experiment with different types of greens, such as kale or spinach, for a variation in flavor and texture.

Cooking Tips & Tricks

To ensure the beef is perfectly tender, brown it well on all sides before adding the liquids. This process, known as searing, locks in the flavors. When adding the greens, make sure they are thoroughly washed and roughly chopped to ensure even cooking. For an extra kick, adjust the amount of Sakay hot pepper sauce according to your taste preference.

Serving Suggestions

Serve Beef with Greens with a side of crusty bread to soak up the delicious sauce. For a lighter option, pair it with a simple salad dressed with lemon and olive oil.

Cooking Techniques

Braising is the key technique used in this recipe, which involves slowly cooking the beef in a little liquid. This method ensures the meat is tender and flavorful.

Ingredient Substitutions

If lard is not available, you can use olive oil or butter as a substitute. Additionally, chicken or vegetable stock can be used in place of beef stock for a different flavor profile.

Make Ahead Tips

This dish can be prepared in advance and reheated, making it a convenient option for busy weeknights. Simply store it in the refrigerator and reheat gently on the stove or in the microwave.

Presentation Ideas

Serve Beef with Greens in a deep dish to showcase the vibrant colors of the greens against the rich brown of the beef. Garnish with fresh herbs for an added touch of elegance.

Pairing Recommendations

A robust red wine, such as a Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the beef. For a non-alcoholic option, consider a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the dish over medium heat on the stove, adding a little water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Beef with Greens contains approximately 400 calories, making it a hearty meal that can fit into a balanced diet.

Carbohydrates

This dish provides a good balance of carbohydrates, primarily from the long-grain rice and vegetables. A single serving contains approximately 45 grams of carbohydrates, making it a substantial part of a balanced diet.

Fats

The fats in this recipe come from the lard used for cooking and the natural fats within the beef. In total, a serving of Beef with Greens contains about 15 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Beef is an excellent source of high-quality protein, and this dish provides approximately 30 grams of protein per serving. This makes it an ideal meal for muscle repair and growth.

Vitamins and minerals

Leafy greens like cabbage and chard are packed with vitamins A, C, and K, as well as minerals such as iron and calcium. This dish is a great way to boost your intake of these essential nutrients.

Alergens

This recipe is free from common allergens such as nuts, dairy, and shellfish. However, those with allergies to specific vegetables or spices should adjust the recipe accordingly.

Summary

Overall, Beef with Greens is a nutritious and balanced meal, providing a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a wholesome choice for anyone looking to enjoy a hearty and healthy dish.

Summary

Beef with Greens is a timeless recipe that combines tender, flavorful beef with nutritious leafy greens. With its rich history and versatile nature, this dish is a delightful addition to any meal. Whether you're looking to impress guests or simply enjoy a comforting meal at home, Beef with Greens is sure to please.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a simple yet tantalizing dish called Beef with Greens. The combination of tender beef and vibrant greens was a symphony of flavors that I knew would delight the taste buds of anyone who tried it.

I first came across this recipe many years ago when I was visiting my dear friend Martha. Martha was a wonderful cook who always seemed to have a new and exciting dish up her sleeve. On this particular visit, she invited me over for dinner and served me a plate of Beef with Greens.

As soon as I took my first bite, I was hooked. The beef was so tender and flavorful, and the greens added a fresh and crisp contrast that elevated the dish to a whole new level. I begged Martha for the recipe, and she graciously shared it with me.

From that moment on, Beef with Greens became a staple in my own kitchen. I made it for family gatherings, dinner parties, and just for a cozy night in with my husband. It was a dish that never failed to impress.

But as much as I loved making Beef with Greens, I always felt like there was something missing. The recipe was delicious as it was, but I couldn't help but feel like it could be even better. So, I set out on a mission to perfect it.

I started experimenting with different cuts of beef, trying to find the one that would give me the perfect balance of tenderness and flavor. I tested out different cooking methods, from braising to grilling, to see which one would yield the best results. And I played around with the seasoning, adding a pinch of this and a dash of that until I found the perfect combination.

After many trials and errors, I finally found the perfect recipe for Beef with Greens. It was a labor of love, but it was worth it. The dish was now even more delicious than before, with the beef melting in your mouth and the greens bursting with freshness.

I was proud of my creation, and I couldn't wait to share it with Martha. When she came over for dinner one evening, I served her a plate of the revamped Beef with Greens. As she took her first bite, her eyes lit up with delight.

"This is incredible!" she exclaimed. "It's even better than the original recipe!"

I beamed with pride, knowing that all my hard work had paid off. Martha was so impressed with the dish that she asked me to write down the recipe for her. And just like that, Beef with Greens became a favorite in her kitchen as well.

Over the years, I continued to make Beef with Greens for my family and friends. It was a dish that brought us together, a dish that we all looked forward to whenever I announced that it was on the menu. And every time I made it, I couldn't help but think back to that first time I saw the recipe and knew that it was something I had to make.

So here it is, the recipe for Beef with Greens that has brought so much joy and satisfaction into my life. I hope that you enjoy it as much as I do, and that it becomes a beloved dish in your own kitchen as well. Bon appétit!