Made this at the Batcave from leftover beef in the freezer, the better part of which was used to make Beef Bourguignon (recipe inspired by Ina Garten; watch her on the Food Network on The Barefoot Contessa; now that was a meal, all right; requiring a cognac flambé and a whole bottle of red wine for the sauce).
When starting off, I had beef something or the other in mind but somewhere down the line the vodka martinis blurred things a bit. Still, making this ginger-garlicky beef was a good trip since the entire venture was very slapdash at the outset yet it turned out to be pretty rewarding in the end.
500 gms beef (cut into slightly bigger-than-biscuit-size pieces)
Marinade: 1 and 1/2 tbsp ginger-garlic paste 1 tsp salt 3/4th tsp sugar
2-3 bay leaves
5-6 Kashmiri chillies (broken in halves)
3 onions (cut lengthwise)
3 garlic cloves (roughly chopped)
3 tbsps tomato paste
1 tsp ginger-garlic paste
Large slap of red wine vinegar
3 tbsps olive oil
Salt to taste
Pound beef pieces with mallet.
No mallet, then blunt side of knife will do.
Soak in marinade for a couple of hours, at least.
In pan, heat 2 tbsps olive oil.
When searing hot, fry beef each side 3-4 minutes.
Do in batches, not all at once otherwise the beef won’t get nicely browned.
In another pan, heat remaining oil, toss in bay leaves and K. chillies.
They’re gonna fry quick, so rush in with the onions.
Give it a good fry till translucent. In goes the garlic, after a minute, the tomato paste.
Fry till tomato assimilated with rest in pan.
Now, put in the beef.
Give it a good stir. (An admission: I was cooking this while stewed on vodka martinis. I can’t remember if I put any water but I recall there was a bit of sauce when we ate it!)
Methinks, I let beef dance in the pan for about 5-10 minutes.
I was going to add a dash of vodka but the level in v. bottle was perilously low.
Which explains the large slap of red wine vinegar.
It worked out fine since it gave the sauce a nice (but different; wine-y, I guess) tangy flavour.
Ah, yes, check for salt.
Add to taste.
Eat with loaves, preferably, split open, rubbed with the juicy side of a chopped clove of garlic.
Note: In hindsight, after browning the beef, I could have done the onions, etc. in the same pan (in fact, that’s how it’s supposed to be done). But I enjoyed the two-pan parallel cooking; it showed physical and mental dexterity while blotto; which, in itself tells a lesson about booze and, oh well, you know.