John Myers
Contents
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Ingredients
rice
- 1 cup Whole grain basmati rice
- 2 cups Water
- 1 pinch Salt
- 1 tsp Butter
Sliced beef
- 300 g Beef from the hip
- 200 g King oyster mushrooms
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 Yellow Chilli pepper, pitted and finely chopped
- 1 tbsp Tomato paste
- 1 pinch Cinammon
- 1 shot Whiskey
- 200 ml Beef broth
- 100 ml Cream
- 2 sprigs Thyme, the torn leaves
- Raw cane sugar
- Salt
- Pepper
- Oil
Instructions
rice
- Wash the rice thoroughly and put it in a saucepan with the water and salt. Turn on the stove and let the rice simmer for two minutes, then turn off the stove completely, leave the lid on the saucepan and the saucepan on the stove.
- I always turn on the stove to cook rice when I start searing the meat for the shredded meat. If I then turn off the stove after 2 minutes of cooking, the rice is perfectly ready when the shredded meat is also ready.
- When the rice is ready, just fold in the teaspoon of butter.
shredded
- Cut the beef into fine strips. Cut the king oyster mushrooms into approx. 5 mm thick slices. Heat 1 tablespoon of oil in a pan, sear the meat in it, remove it and set it aside.
- Now put the king oyster mushrooms in the pan and sear them all over, when the king oyster mushrooms have drawn some color, add the shallot, garlic, chilli, tomato paste and a pinch of cinnamon and roast for about 2 minutes. Then deglaze with a generous dash of whiskey and let it reduce almost completely.
- Then deglaze with the beef stock, set the stove to the lowest setting and simmer gently for about 15 minutes. Then add the cream, set the stove to medium heat and reduce until the desired consistency has resulted.
- Then season with salt, pepper and sugar. Now turn off the stove, add the meat and thyme, fold in and let stand for about 4 minutes.
finish
- Place the rice on a plate with the help of a serving ring and add the shredded meat.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 2.9gProtein: 2.2gFat: 9.7g
