As sometimes happens, D appears to have developed a sinus infection
after her trip to Houston.

So I made her a modom stew. We have some strange roasts in the
freezer, the product of buying a quarter steer and suffering a bunch
of Mennonites or whatever to do the butchering at our supplier's
suggestion. D hauled one out last night to begin thawing with the
idea of making a beef and vegetable soup for dinner tonight. But her
malaise got her winded enough at cooking time that she deferred to me.

Here's what I did.

I carefully trimmed the meat, removing the bone, the fat and the
connective tissue as I could. (Note: another nick of a nuckle
occured, but no real trouble. I need to work on my knife skills.) I
cubed the trimmed stuff (a bit more than half of the original, fatty,
gristly cut of meat) and set it into a stew pot where I'd already
caramelized a roughtly chopped onion and a half in oil. I added about
1 1/2 Tblsp minced fresh ginger and turned the heat up and got it all
a bit brown. Then I added about a teaspoon or so of Thai red curry
paste, some fish sauce, and a quart of store-bought beef stock and
enough water to cover the meat. Brought it to a simmer, added more
ginger -- powdered this time because I was out of fresh. I dumped in
a lot of ginger.

This simmered, covered, for about an hour and a half till the meat
was tender. At the end of cooking I added a drained can of straw
mushrooms to heat through in the juice.

When it was about done, I boiled two servings of soba noodles and
drained and rinsed them.

I set the noodles in large soup bowls and spooned on the stew. I set
a kaffir lime leaf in each bowl and some minced basil and squeezed
half a lime on each.

Wowsa! I liked it, and D did too. The heat from the curry paste was
noticeable, but not formidable. And it seemed to offer some
symptomatic relief for her as well.


modom

modom wrote:

> So I made her a modom stew.

> Wowsa! I liked it, and D did too. The heat from the curry paste was
> noticeable, but not formidable. And it seemed to offer some
> symptomatic relief for her as well.


<Comfort recipe and technique skipped fro brevity>


Sounds like a Thai steer-beef satay stew, kinda/sorta! That's what I
thought of when you mentioned red curry paste and fish sauce.

I'm surprised the ginger didn't add more heat than the curry, but I'm
only familiar with yellow curry paste.

I'd have loved to try it.

Thanks,

Andy

In article >,
modom > wrote:

> As sometimes happens, D appears to have developed a sinus infection
> after her trip to Houston.
>
> So I made her a modom stew. We have some strange roasts in the
> freezer, the product of buying a quarter steer and suffering a bunch
> of Mennonites or whatever to do the butchering at our supplier's
> suggestion. D hauled one out last night to begin thawing with the
> idea of making a beef and vegetable soup for dinner tonight. But her
> malaise got her winded enough at cooking time that she deferred to me.
>
> Here's what I did.
>
> I carefully trimmed the meat, removing the bone, the fat and the
> connective tissue as I could. (Note: another nick of a nuckle
> occured, but no real trouble. I need to work on my knife skills.) I
> cubed the trimmed stuff (a bit more than half of the original, fatty,
> gristly cut of meat) and set it into a stew pot where I'd already
> caramelized a roughtly chopped onion and a half in oil. I added about
> 1 1/2 Tblsp minced fresh ginger and turned the heat up and got it all
> a bit brown. Then I added about a teaspoon or so of Thai red curry
> paste, some fish sauce, and a quart of store-bought beef stock and
> enough water to cover the meat. Brought it to a simmer, added more
> ginger -- powdered this time because I was out of fresh. I dumped in
> a lot of ginger.
>
> This simmered, covered, for about an hour and a half till the meat
> was tender. At the end of cooking I added a drained can of straw
> mushrooms to heat through in the juice.
>
> When it was about done, I boiled two servings of soba noodles and
> drained and rinsed them.
>
> I set the noodles in large soup bowls and spooned on the stew. I set
> a kaffir lime leaf in each bowl and some minced basil and squeezed
> half a lime on each.
>
> Wowsa! I liked it, and D did too. The heat from the curry paste was
> noticeable, but not formidable. And it seemed to offer some
> symptomatic relief for her as well.
>
>
> modom

Yummy! :-)

Hint: Always slice _away_ from your fingers and don't get the blade that
close to your knuckles!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 31 Oct 2005 04:21:31 -0600, Andy <q> wrote:

>modom wrote:
>
>> So I made her a modom stew.
>
>> Wowsa! I liked it, and D did too. The heat from the curry paste was
>> noticeable, but not formidable. And it seemed to offer some
>> symptomatic relief for her as well.
>
><Comfort recipe and technique skipped fro brevity>
>
>Sounds like a Thai steer-beef satay stew, kinda/sorta! That's what I
>thought of when you mentioned red curry paste and fish sauce.
>
No peanuts like with a satay, but yeah. A real modom stew.

>I'm surprised the ginger didn't add more heat than the curry, but I'm
>only familiar with yellow curry paste.

Maybe the ginger added to the piquant bite, but my head was sweating
like when I eat chiles.
>
>I'd have loved to try it.
>
It was plenty tasty. You could have tried it, as we had leftovers
last night. But D and I finished it off when I came home for lunch
today. My only reservation was the low-budget soba noodles I used.
Not enough buckwheat flavor to them. Sometimes a bargain's not a
bargain. But D tells me buckwheat is South Beach-friendly.


modom