All black beef with umami
An Ibero-American (Old World - New World) inspired rustic dish that preserves the tastes and textures of its earthy components. Protein and iron are contributed across the spectrum of ingredients (I term it 'proton' rich food) and then there are minerals 'in spades'. In short a recipe to fortify you for the competition,workout or just for the soul !!
- Place beef bones in a stock pot and barely cover with water. Bring to boil and cook/simmer with lid on until meat is easily separated from bone. Reserve meat. Reheat stock and bones then allow to slowly cool overnight with lid on. Repeat once or twice more to deepen the flavour/colour. Discard bones and refrigerate the stock. Remove the top fat layer when solid and discard. You'll be left with a lovely dark jelly.
- In the now empty stock pot sauté the mustard seeds in lard until popping. Add the mushrooms thickly sliced and stir fry until just darkened. Remove the mix to a dish to cool and moisture to evaporate.
- In a medium saucepan put the rinsed quinoa with 4 cups of water. Bring to boil, stir then cover. Leave on low heat for 15 minutes. Uncover, fluff with a fork then reserve for plating.
- Add the lentils to the stock pot with 0.8 kg of the jelly stock. Bring to the boil then cook/simmer with lid on until lentils have absorbed the liquid, about 30 minutes. Test lentils for al dente bite. Add the silverbeet with stems removed, cut down the spine and roughly chopped. Replace cover and allow to wilt in pot for a few minutes.
- To the pot add the mushroom mix, miso, pepper and reserved beef meat. Stir until combined. Add extra hot water if necessary to make less viscous. Simmer 15 minutes.
- Plate the quinoa and beef cazuela. Add a side of some dollops of freshly made guacamole (avocado chopped, Spanish red onion fine diced, lemon juice, garlic crushed, red chilli fine diced, salt and pepper). Garnish with chopped fresh coriander leaf