Old-School Iron

Meat casserole á la Måns

This is my adaptation of a brazilian meat dish.

You’ll need:

1, 7 kg (3, 74 lbs) lean beef
2-3 paprikas (bell peppers), any color or one of each if you want to add color to the dish
4-5 tomatoes (or 1 tin of mashed tomatoes)
Rice, any kind will do although I’m kind of partial to either whole grain or jasmine/basmati…
Black pepper, to taste
White pepper, to taste
Garlic, to taste. Powder will also do.
Barbeque spice mix or somesuch, to taste
White wine (we used a Pinot Grigio white wine, fruity and quite fresh to the taste.)

Get a large pot / saucepan (4 litres / 1 gallon) and fire it up. Be sure to put a good blob of olive oil in there.
Cut up the meat into bite-size chunks. Throw them in the pot once the oil is heated, frying them a bit in the oil. No need to cook them through yet, just let them simmer a bit.
Meanwhile, you turn the tomatoes into mush with a blender, or open your tincan. Also, chop the paprikas into small bits. Throw these in the pot as well.
Pour a bit of water and a good slurp of wine (to taste, I use about 2 dl / 1 cup’s worth) and as much spices as you want and mix. Top off with the rice, so it will absorb all the water/wine and spices. I find that you should leave about a half inch to an inch worth of liquid on top of the rice, otherwise they wont cook properly. They will be way too al dente, if you know what I mean.
If you want the food creamier, feel free to add crème fraiche.

Let cook until the lovely gunk is relatively dryish.

Serves plenty (at least 6 or 8…)

Feedback welcome.
Enjoy!

This entry was posted on Saturday, December 10th, 2005 at 7:11 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.