Full Product Manual

• 37
Beef
Spiced Beef with Dumplings
Serves: 4-6
1 (3-pound) boneless chuck roast
2 tablespoons olive oil
1 (16-ounce) can tomatoes
1¾ cup water, divided
¼ cup red wine
2 tablespoons beef bouillon
Salt to taste
2 cloves garlic, minced
1 (8-count) package refrigerated
biscuits
1 tablespoon minced parsley
2 tablespoons cornstarch
Directions:
1. Trim excess fat from roast.
2. Heat oil in large stock pot on
Medium (275°F).
3. Brown roast on all sides.
4. Add tomatoes, 1½ cups water, red
wine, bouillon, salt and garlic to
large stock pot.
5. Cook on Medium-Low (175°F) for
2-2½ hours or until tender.
6. Place biscuits on roast and sprinkle
with parsley.
7. Cover and steam dumplings for
on Medium-Low (175°F) 15 minutes,
shaking pot occasionally.
8. Remove meat and dumplings and
place on platter.
9. Bring cooking liquid and
remaining water up to boil on
Medium-High (375°F).
10. Gradually add cornstarch by
continually stirring it into
cooking liquid.
11. Continue to stir until gravy is thick.
4. Place bag in refrigerator and let
steak marinate for at least 4 hours,
or overnight, turning bag often.
5. Fill large, deep sauce pot with
enough vegetable oil until it’s
2 inches deep.
6. Heat medium stock pot
Medium-High (375°F) until
oil reaches 375°F.
7. Pull apart noodle clusters, forming
clumps of about 10 strands.
8. Working in batches, fry noodles in oil
for about 5 seconds per side, until
they puff up and turn white.
9. Using slotted spoon, transfer cooked
noodles to paper towels to drain.
10. Remove skirt steak from marinade
and pat dry with paper towels.
11. In large sauté pan, heat 1½
tablespoons oil on High (425°F).
12. Season meat with salt and pepper
and add to skillet.
13. Reduce PIC to Medium-High
(375°F) for 2-3 minutes per side.
14. Transfer steak to platter and cover
loosely with foil. Let steak rest for
5 minutes.
15. Repeat steps 11-14 with remaining
oil and skirt steak.
16. Cut steak into thin slices,
cutting against the grain.
17. Toss beef with reserved marinade
until well coated.
18. Crumble fried noodles and divide
equally onto plates and top with
sliced beef.
19. Garnish with chopped scallions.