Lamb & Root Vegetable Stew
Jan 9, 2023
Meat on the bone is always tasty, and oxtails have the most flavour of all beef cuts. They require long, slow cooking to become tender, but the pressure-cooker method trims the time by about two-thirds.
On busy days, start a simmer you can forget about while you attend to other tasks. A big batch is just as easy: double all ingredients except the salt, use two Dutch ovens and keep the timing the same.
Economical and efficient, braising is common in Asian recipes. Look for Korean coarse chili powder in Asian food markets. During autumn in Korea, this dish, called tak tchim, is made with chestnuts, so if you like, add a dozen vacuum-packed peeled chestnuts, about 65 g.
In Morocco, tagines, or stews, are cooked in a special pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in thick sauces. You can use a large Dutch oven or saucepan for similar results. Serve this stew with couscous or warmed flatbreads.
Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Serve this fragrant vegetable stew over whole wheat couscous.
This is so tasty that you'll want to rely on it again and again. The dried mushrooms add tons of flavour, and you can choose whichever variety you like best.
