Beef Stews Around the World

[Jaymes]

Would a beef rendang count as a stew? http://en.wikipedia.org/wiki/Rendang

One of my favourite dishes to seek out when I'm over that side of the globe.

Thanks for that link. Very interesting reading. Sounds like it begins as a stew and then, as the liquid reduces, you wind up frying it. That's really similar to Mexico's carnitas.

I've ordered it in restaurants, but wasn't familiar with the cooking ingredients/methods. It looks like something that would be fun to try to make.

Edited February 11, 2011 by Jaymes (log)

[EatNopales]

I am a big fan of beef stews from many latitudes.. although the common French & English styles are my least favorite the combination of wine, spices & herbs tends to be cloying.

I dig Pho (particularly Oxtail), Filipino Sinigang, Cuban Oxtail, Ethiopian, Scottish Beef & Barley... and of course the endless varieties of Mexican beef stews... does any country have a greater variety of beef stews? Mex beef stew intro... there are basically 5 major groupings:

Soupier

Caldo de Res / Puchero / Cocido (Not thickened with Chiles, Nuts etc., . stew flesh... oxtails, briskets, neck bones etc.,)

Menudo / Mondongo (Organ meats broth may contain dried chile pastes )

Mole de Olla (Dried Chile based broths..)

Thicker

Almendrado / Estofado / Pipian (Nut / Seed thickened Stews)

Guisados (Tomato, Tomatillo, Chile & Vegetable Thickened Stews)

Edited February 15, 2011 by EatNopales (log)

[djyee100]

Would a beef rendang count as a stew? http://en.wikipedia.org/wiki/Rendang

One of my favourite dishes to seek out when I'm over that side of the globe.

Thanks for that link... It looks like something that would be fun to try to make.

Beef rendang was probably the most popular dish on EGullet's Cradle of Flavor thread. The intro blurb and recipe from James Oseland's cookbook are here:

http://splendidtable.publicradio.org/recipes/main_beefrendang.shtml

[EatNopales]

Sounds delicious... Inverted Braising... now I know the proper term.

My parents are from the Highlands of Jalisco where the Inverted Braising technique is used on Chicken & Beef... instead of coconut milk the meat is braised in Escabeche liquor (the pickling juices flavored with Jalapeno, Onion, Garlic, Clove, Mex Oregano, Allspice, Cumin, Thyme, Marjoram, Olive Oil and of course Pineapple Vinegar)... after the juice is absorbed and the meat browns... parboiled new potatoes & onion are added to pan.. after they brown they are plated with Orejona lettuce (a cross between romaine & butter lettuce), pickled carrots, green beans & mex zucchini, a bowl of cultured crema & tortillas.