Sunday, May 6, 2012

Recipe: Asian Beef with Basil

This evening, we made the recipe that's on the cover of Food & Wine Magazine (April 2012).  It was totally worth the 2.5 hours of cooking required.  I can't wait to eat leftovers tomorrow.

  • It's an easy recipe but just takes a long time to cook (simmer) the beef chuck.
  • This was the first time I'd cooked with lemongrass, and I didn't realize how tough the stalk is.  Cutting it definitely requires a sharp knife.
  • Next time, we'll put in the carrots 30 minutes into the cook time since they were softer than we like.
  • We didn't reduce the sauce, preferring more of a soup.

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