{"id":306,"date":"2016-10-26T18:23:49","date_gmt":"2016-10-26T22:23:49","guid":{"rendered":"http:\/\/harvestpartners.farm\/connect\/?p=306"},"modified":"2018-01-23T09:17:01","modified_gmt":"2018-01-23T14:17:01","slug":"what-to-do-with-round-steak-layered-beef","status":"publish","type":"post","link":"https:\/\/harvestpartners.farm\/connect\/2016\/10\/26\/what-to-do-with-round-steak-layered-beef\/","title":{"rendered":"What to do with round steak: Layered Beef"},"content":{"rendered":"<p>Here is an Indian Muslim recipe for tash kabab, &#8220;layered beef&#8221; that calls for\u00a0round steak. If you like complex spices, you&#8217;ll like this! (From Complete Book of Indian Cooking by Suneeta Vaswani)<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>2.5 T ginger paste (make by grating fresh gingerroot)<\/li>\n<li>2 lbs round steak, 1\/2&#8243; thick, trimmed of fat (you&#8217;ll want at least two pieces so you can layer them &#8212; see step 7 &#8212; but <em>not<\/em> chunks as for stew)<\/li>\n<li>1 c plain nonfat yogurt, at room temperature<\/li>\n<li>2 t salt or to taste<\/li>\n<li>1 t cornstarch<\/li>\n<li>2 T coriander seeds<\/li>\n<li>2 T cumin seeds<\/li>\n<li>1 t powdered mace<\/li>\n<li>1\/2 t black peppercorns<\/li>\n<li>4 whole cloves<\/li>\n<li>4 green cardamom pods, seeds only<\/li>\n<li>5 dried Indian chiles, broken into pieces, seeds removed (dried cayennes work well, or any spicy chiles, or less spicy chiles &#8212; you decide!)<\/li>\n<li>20 cloves garlic, peeled and crushed<\/li>\n<li>2.5 c thinly sliced onions (sliced lengthwise)<\/li>\n<li>2 c crispy fried onions (you can get bags of these in Indian or international food grocery stores)<\/li>\n<li>3 T neutral oil<\/li>\n<\/ul>\n<ol>\n<li>Rub the ginger into the meat and marinate at room temperature for 30 minutes.<\/li>\n<li>In a large bowl, stir together the yogurt, salt, and cornstarch. Set aside.<\/li>\n<li>In a skillet over medium heat, toast the coriander and cumin until lightly browned and fragrant, 3 &#8211; 4 minutes.<\/li>\n<li>In a small blender or coffee grinder, grind all the dry spices to a powder. Add the garlic and 2 T of the yogurt mixture, and blend\u00a0to a paste. Stir the paste into the rest of the yogurt mixture.<\/li>\n<li>Transfer a quarter of the spicy yogurt mixture to a bowl and mix in the sliced onions.<\/li>\n<li>Coat the meat with the rest of the spicy yogurt mixture.<\/li>\n<li>In a large flameproof casserole, cazuela, or saucepan &#8212; must have a tight-fitting lid &#8212; arrange half the meat in a layer. Cover with half of the yogurt\/onion mixture. Top with half of the fried onions. Repeat with the remaining meat, yogurt\/onion, and fried onions. Drizzle the oil over the top and around the sides of the casserole.<\/li>\n<li>Cover with the\u00a0lid and bring to a simmer over medium-high heat. Reduce heat to low and simmer, shaking the pan occasionally to prevent sticking, until meat is tender, about 1 \u00a0hour.<\/li>\n<\/ol>\n<p>Serve with rice. (Or noodles could also be good &#8212; any starch that will absorb the lovely sauce.)<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is an Indian Muslim recipe for tash kabab, &#8220;layered beef&#8221; that calls for\u00a0round steak. If you like complex spices, you&#8217;ll like this! (From Complete Book of Indian Cooking by Suneeta Vaswani) Ingredients 2.5 T ginger paste (make by grating fresh gingerroot) 2 lbs round steak, 1\/2&#8243; thick, trimmed of fat (you&#8217;ll want at least two pieces so you can [&hellip;]<\/p>\n","protected":false},"author":27,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[67,29,68,54,79],"tags":[],"class_list":["post-306","post","type-post","status-publish","format-standard","hentry","category-food-budget","category-grass-fed-beef","category-meat-consumption","category-nutrient-dense-meat","category-recipes"],"_links":{"self":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts\/306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/users\/27"}],"replies":[{"embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":1,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"predecessor-version":[{"id":307,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts\/306\/revisions\/307"}],"wp:attachment":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}