The recipe of Christmas the board of cous cous with meat for the test of The cook
The recipe of the couscous with the meat of Natale Giunta-view to The proof of the cook today, march 2, 2020 is certainly long and with the various steps. We have the pre-cooked couscous, but the rest is all to prepare. It is not a recipe to The test of a chef is difficult, but we have more steps to perform. Christmas Arrived, as always, has suggested, in detail, all of the ingredients, the doses required, and then how to cook the meat, when you add the potatoes, as it holds everything together and how to serve everything. The spicy is served by, and Christmas Came recommend how to proceed step by step. If you like cous cous, and if you like the stew meat this is one of the recipes from The proof of the cook not to be missed.
Ingredients: 1 kg pre-cooked couscous, 1.2 kg of beef, 1 large onion, 3 stalks of celery, 1 cup of tomato puree, 100 g of tomato paste, 2 cups water, 50 g of pre-cooked chickpeas, 2 carrots, 400 g of potatoes, 3 teaspoons of harissa, olive oil, salt
To flavor the meat: 1 chilli pepper, 2 tablespoons of ginger powder, 3 teaspoons of sweet paprika powder, half a teaspoon of garlic, dried, 1 tsp ground coriander, half a teaspoon of cumin powder, 1 teaspoon of ground cardamom, half a teaspoon of dried mint
Preparation: cut the meat to cubes of 6 cm and put in a bowl with the finely chopped chilli pepper and other spices, all. In the large pot we sauté with the olive oil, the chopped onion and ¾ of the celery in small pieces. Let brown the sauce and combine the meat with the spices. Turn and cook from all sides. Add the tomato puree and let cook on medium flame for 5 minutes. We combine the concentrate and the water with which we cover all the meat, bring to a boil. Lower the flame to minimum, let cook with the lid for a minimum of 90 minutes.
Go up to the end of cooking and if necessary to join other water. Add the meat, the potatoes peeled and cut into four, cociamo blankets to low heat. the potatoes must become tender but do not have to pulping. We climb just at the end.
In another large pot put the chickpeas, carrots, peeled and in large pieces, the celery remains, fill the pot with water and bring to a boil, and add two ladles of sauce, stew, bake 40 minutes, going up and down the vegetables from the broth; let's do the same with the meat and potatoes. We combine the two liquids of the two pots and put on fire the stock that we do narrow down a bit.
Pour part of the broth over the couscous, cover, and after 10 minutes sgraniamo with the fork. We'll take a cup of the stew and add the sauce, Harissa. Pour the cous cous in a large bowl, add all the stew and verdire. Serve separately the broth and the hot sauce.
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