It was another cold day in Phoenix, which is probably why I gravitated to the meaty recipes first. I did adapt the recipes to make them a little leaner, but I don't think they suffered in taste. I've reproduced the recipes below as I made them.
Enjoy.
Menu:
Russian-Style Beef and Cabbage Soup
Carne Adovada
Russian-Style Beef and Cabbage Soup
adapted from Cook's Illustrated Soups and Stews 2011
Serves 6
3/4 lb lean beef brisket, trimmed and cut into 1/2" pieces
1 tsp canola oil
1 medium onion, chopped
3 garlic cloves, minced
4 c beef broth
4 c chicken broth
2 bay leaves
2 carrots, peeled and cut into 1/2" pieces
1/2 small head savoy cabbage, cored and shredded
1/2 c sauerkraut, rinsed
dried dill
sour cream, for serving (optional)
1. Heat oil in a large Dutch oven over medium heat and add the beef. Stir until mostly browned, about 5 minutes.
2. Add onion and cook until softened, about 5 minutes. Add garlic and cook for about 30 seconds.
3. Stir in the broth and bay leaves. Bring to a boil, then reduce to a gentle simmer and cook, covered, for 30 minutes.
4. Stir in carrots, cabbage, and sauerkraut. Cover partially and simmer another 30 minutes.
5. Pour about 1 1/2 cups of the soup into bowls and garnish with dill and sour cream.
Carne Adovada
adapted from Cook's Illustrated Soups and Stews 2011
The original recipe called for boneless pork butt roast, but I used tenderloin to make it leaner. The tenderloin worked perfectly and was fork-tender after the braise.
serves 6
1/2 c brewed coffee, hot
1/4 c raisins
1/3 c chili powder (I used 4 dried ancho chiles and pulverized them in the blender)
3 T flour
1 tsp oregano, dried
3 lb pork tenderloin, trimmed and cut into 1" cubes
2 tsp canola oil, divided
1 medium onion, diced
6 garlic cloves, minced
1/4 tsp dried chipotle chile powder, or more to taste
1 T tomato paste
2 c chicken broth
cilantro and limes for garnish
corn tortillas for serving
1. Combine coffee and raisins in a small bowl and let sit until raisins have plumped, about 5 minutes.
2. Heat 1 tsp oil in a large Dutch oven and brown the pork, about 5 minutes. Do this in batches if necessary to avoid overcrowding.
3. Remove the pork to a bowl.
4. Add the onions and garlic to the juices in the pot and cook over medium heat until softened, about 5 minutes. Stir in the chile powders, flour, and oregano. Stir in the remaining tsp of oil.
5. Stir in the broth and raisin-coffee mixture. In a blender or using an immersion blender, puree the sauce until smooth.
6. Add the pork back to the sauce in the pot and bring to a simmer.
7. Heat the oven to 325F.
8. Cover the pot and braise in the oven for about two hours, stirring halfway through to make sure it has not gotten too dry.
9. Serve with cilantro, limes, and tortillas.
