Serve 3/4 cups rice and ladle stew on top making sure each serving has equal portions of carrots and bison, sprinkle with ~ 1 teaspoon of cilantro. Serve immediately. NOTE: When I cook this dish, a salad is served before the main course and the side dish for the main course is steamed broccoli. Dessert is Chocolate cake with mixed fruit and French vanilla ice cream.
Portion size6 servings
Credits :Karen Mudry
Ingredients
Method
Prepare Beef Broth: put bones in an 8 inch stainless steel pot, add water (to cover bones) and put on electric element (my stove top is electric) heat #4, cover and let simmer for ~1 hour. Monitor broth by occasionally stirring it, if liquid level decreases add more water. After ~1 hour drain liquid into a glass bowl, reserve liquid discard bones Meanwhile cut Bison steaks into bite size pieces (~1 inch by 1/2 inch; ~105 pieces) place into a glass 8 inch square 2 quart dish and pour beer over bison and stir. Let sit at room temperature for 1 hour; stir approximately every 15 minutes. While beef broth is simmering and bison steak in soaking in beer prepare rest of ingredients. In a medium glass bowl measure out the flour, coriander, salt, cumin, pepper and allspice, mix to combine ingredients then set aside this flour mixture. {TIP: freshly ground coriander ? take 3 tbsp of coriander seeds put in coffee grinder and grind for ~1 1/2 minutes, can pulse button, make sure it?s finely ground. Can make ahead and store in small airtight glass jar. Freshly ground cumin ? take 1 1/2 tbsp of cumin seeds put in coffee grinder and grind for 30 to 45 seconds, can pulse button. Can make ahead and store in small airtight glass jar.} Measure out onion, garlic and ginger into a medium glass bowl, set aside Peel carrots, cut each carrot crosswise into six 1 1/2 inch pieces. If the end piece is a lot larger (circumference wise) then the rest of the carrot pieces, then cut the end pieces in half lengthwise; should have 24-28 pieces of carrot. After bison has soaked for 1 hour drain bison well, reserving the beer juice. Coat bison pieces in flour mixture make sure to tap any excess flour mixture off. Place on plate ? do not crowd pieces; will need a few plates. Reserve any remaining flour mixture and add the one tablespoon of flour and 1 tsp turmeric to it mix and set aside. Heat 12 inch cast iron frying pan (Heat #6-7) with 2 tsp oil, spread oil over bottom of frying pan with a solid metal spatula. Sear bison in batches of 15 pieces you will have ~seven batches. When the cast iron frying pan is hot add first batch of floured bison pieces and sear on all sides mixing the bison constantly with a solid metal spatula. The bison pieces should be slightly brown which will take ~ 1 to 2 minutes. Transfer bison pieces to a 6 quart STAINLESS steel Presto Pressure Cooker with cooking rack on bottom. Between batches add 1 tsp more oil to cast iron frying pan, continue searing the bison in batches until all bison is seared. (Note if cast iron frying pan starts to smoke it is too hot turn heat down to 5-6. TIP: hold cast iron frying pan handle with dish cloth, handle can get very hot). Add 2 tsp of oil to cast iron frying pan add onion, garlic and ginger and fry, stirring constantly with a solid metal spatula ~ 2 to 3 minutes; onions should be tender. Add drained tomatoes and cook for 5 minutes stirring frequently (heat # 5-6) then stir in turmeric-flour mixture and mix for 1 minute. Add reserve beer juice and the beef broth and mix together with metal spatula. Add carrots and turn heat to 6-7. Add the cardamon seeds and coconut milk. Bring mixture to a boil for 10-15 minutes stirring frequently, sauce will thicken very slightly. Place the cinnamon stick pieces and bay leaves on top of bison in the pressure cooker, ladle sauce over meat. Seal the pressure cooker as follows: Hold pressure cooker cover up to light and look through the vent pipe to make certain it is open and unclogged. Then, run hot tap water over the inside of lid, damp dry, place cover on pressure cooker and close securely (cover handle should be directly above the body handle). Place pressure regulator firmly on the vent pipe. Put pressure cooker on element which is on heat 9-10 or maximum heat. (When the air vent/cover lock in handle pops up, this indicates there is pressure in the pressure cooker.) Heat the pressure cooker until the pressure regulator begins to rock slowly. Adjust heat to maintain a slow, steady rocking motion, this is achieved by turning heat down to between 7 and 8. If regulator is rocking to aggressively turn heat down slightly more, if not rocking enough turn up slightly. Cooking time begins when the regulator begins to rock. Cook for 30 minutes then cool cooker at once; cool immediately under a water faucet- by running cold water over the pressure cooker. The pressure is completely reduced when the air vent/cover lock has dropped. Remove the pressure regulator. Then, remove pressure cooker cover and serve food. (TIP: read manual of the pressure cooker you are using & See Note in recipe photo section about Presto Pressure Cooker parts (could not upload it here because it has a picture). Once Pressure cooker is cooking get rice ready. In an 8 inch stainless steel pot add the rinsed rice and 2 cups of beef broth or water, place on element with heat turned to # 9, stir in 1 tsp oil and bring to a boil for 1-3 minutes stir constantly, then cover and reduce heat to simmer. Cook covered for 17 minutes. Remove from heat and cover pot with a towel to maintain heat for 5 minutes. Then open and fluff rice. Serve 3/4 cups rice and ladle stew on top making sure each serving has equal portions of carrots and bison, sprinkle with ~ 1 teaspoon of cilantro. Serve immediately. NOTE: Parts of the Presto Pressure Cooker (has picture so upload this in the recipe photo section)
