Tshoem

Tshoem Recipe from Bhutan: Beef and Mushroom Dish

Region / culture: Bhutan | Servings: 5

Introduction

Tshoem is a traditional Bhutanese dish that is hearty and flavorful. It is a stew made with tender beef, mushrooms, and chile peppers, all cooked in a rich and savory broth. This dish is perfect for a cold winter day or when you are craving something comforting and delicious.

History

Tshoem has been a staple in Bhutanese cuisine for centuries. It is a dish that is often enjoyed during special occasions and celebrations. The combination of beef, mushrooms, and chile peppers creates a unique and delicious flavor profile that is loved by many in Bhutan.

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 chile peppers (about 1 oz or 28 g total), seeded and cut into julienne strips
1.33 cup fresh oyster mushrooms (about 10.5 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 aside.
While the motor is running, drop the garlic and ginger through the feed tube of the food processor and finely chop for about 10 seconds.
In a large saucepan, melt the butter. Add the beef, onion, water, and salt. Simmer over low heat until the beef is just tender, approximately 1 hour and 50 minutes.
Add the garlic, ginger, and remaining ingredients. Cook until the mushrooms are tender, about 10 minutes.
This recipe makes 5 servings.

Variations

Substitute beef with chicken or pork.
Add different types of mushrooms for a variety of flavors.
Include other vegetables such as carrots, bell peppers, or spinach.

Cooking Tips & Tricks

Make sure to simmer the beef slowly to ensure that it becomes tender and flavorful.

- Adjust the amount of chile peppers to suit your spice preference.

- Feel free to add other vegetables or ingredients to customize the dish to your liking.

Serving Suggestions

Tshoem is traditionally served with steamed rice or Bhutanese red rice. It can also be enjoyed with a side of vegetables or a salad.

Cooking Techniques

Simmering

- Sautéing

Ingredient Substitutions

Use vegetable oil instead of butter.

- Use chicken broth instead of water.

Make Ahead Tips

Tshoem can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Tshoem in a bowl garnished with fresh cilantro or green onions. You can also sprinkle some toasted sesame seeds on top for added crunch.

Pairing Recommendations

Tshoem pairs well with a light and refreshing cucumber salad or a side of pickled vegetables. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers of Tshoem in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Tshoem contains approximately 350 calories.

Carbohydrates

Each serving of Tshoem contains approximately 5 grams of carbohydrates.

Fats

Each serving of Tshoem contains approximately 18 grams of fats.

Proteins

Each serving of Tshoem contains approximately 25 grams of proteins.

Vitamins and minerals

Tshoem is a good source of iron, vitamin B12, and zinc.

Alergens

Tshoem contains dairy (butter) and soy (soy sauce).

Summary

Tshoem is a nutritious and delicious dish that is rich in proteins and fats. It is a hearty meal that will keep you satisfied and energized.

Summary

Tshoem is a delicious and comforting Bhutanese stew that is perfect for a cozy meal at home. With its tender beef, savory broth, and flavorful mushrooms, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Tshoem. It was many years ago, during a trip to Bhutan, that I stumbled upon this delicious dish. I was wandering through a local market, when I came across a small, bustling stall selling traditional Bhutanese cuisine. The aroma wafting from the stall was intoxicating, and I couldn't resist stopping to take a closer look.

As I watched the vendor prepare the dish, I was struck by the vibrant colors and exotic ingredients that went into making Tshoem. The dish consisted of tender chunks of beef simmered in a rich, spicy broth, with vegetables and red chilies adding depth and flavor. I knew right then and there that I had to learn how to make it myself.

I struck up a conversation with the vendor, an elderly woman with weathered hands and a warm smile. She told me that Tshoem was a traditional dish in Bhutan, passed down through generations in her family. She explained that each family had their own unique recipe, and that hers was a closely guarded secret. However, she could sense my genuine interest and passion for cooking, and she agreed to share her recipe with me.

Over the course of the next few days, I spent hours in the vendor's humble kitchen, watching and learning as she expertly prepared Tshoem. She showed me how to marinate the beef in a special blend of spices, how to chop the vegetables just so, and how to simmer everything together to create a harmonious, flavorful dish. I took notes, asked questions, and soaked up every bit of knowledge she had to offer.

By the time my trip to Bhutan came to an end, I felt confident in my ability to recreate Tshoem at home. I thanked the vendor profusely for her generosity and kindness in sharing her recipe with me, and promised to cherish it always. She smiled and wished me well, knowing that I would carry on the tradition of Tshoem in my own way.

Back home, I wasted no time in putting my newfound skills to the test. I gathered the ingredients, set to work in my kitchen, and soon the familiar aroma of Tshoem filled the air. As the dish simmered on the stove, I could almost hear the sounds of Bhutan - the laughter of children playing, the clang of pots and pans in a bustling market, the gentle hum of prayers in a nearby temple.

When I finally sat down to taste my creation, I was transported back to that tiny stall in Bhutan, surrounded by new sights, sounds, and flavors. The Tshoem was rich and spicy, with tender beef and crisp vegetables in every bite. It was a taste of tradition, a connection to a culture and people halfway around the world.

Since that fateful trip to Bhutan, Tshoem has become a beloved dish in my family. I have passed down the recipe to my children and grandchildren, sharing with them not just a delicious meal, but a piece of my own history and heritage. And every time we gather around the table to enjoy Tshoem together, I am reminded of the kindness of that vendor in Bhutan, and the power of food to bring people together, no matter how far apart they may be.