Monday, January 6, 2014

Beef Suqaar

Welcome to the polar vortex. If you somehow weren't aware, the Midwest is basically shut down right now. There's ice inside my room (again). To go outside, which I have been avoiding as much as possible, I first have to suit up with wool socks, boots, hat, gloves, zip up hoodie, double layered jacket, and scarf obscuring every part of my face but my eyes. And my eyes froze. Should've worn goggles. 

Sous chef sister. Choppin' veggies, watchin' her 100th episode of Law & Order SVU

You can understand my desire to cook something from a warmer climate. I recently stumbled across the Global Table Adventure and fell instantly in love with the concept of cooking to promote peace and understanding.

I had never really given a thought to Somali food, though Minnesota has the largest Somali population in the US. Now, I can't wait to explore the culture more. Beef Suqaar is an easy and incredibly flavorful dish to make, despite its lack of spices. My family was skeptical at first, expecting it to be bland, but ended up loving it. I look forward to experimenting with more global cuisine. 

Beef Suqaar
from Global Table Adventure

1 small onion, sliced in half moons
3 cloves garlic, crushed
1 green bell pepper, chopped
vegetable oil
1 1/2 lbs cubed beef
1 cup beef broth, more as needed
3 carrots, peeled and sliced
2 yellow potatoes, cubed
chili pepper, for heat (optional)

handful cilantro, chopped or torn (I hate cilantro, so I just didn't use any)

Fry the onion, garlic, and bell pepper in vegetable oil until soft and the house smells like glory (you'll know it). Then (and only then!) add the beef, broth, carrots, and potatoes. Finally, splash in the broth. Simmer until tender, about 30 minutes. The mixture will start out thin and soupy, but gradually thicken into more of a gravy.
If the meat is tough, add some more liquid and keep cooking until it’s completely tender.
Garnish with a handful of chopped cilantro and serve with rice.

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