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 Tunisian - Ragout De Petits Pois (Beef And Green Pea Ragout)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 2 Pounds Beef
- 4 Cups Water
- 1 Teaspoon Salt
- 3 Tablespoons Olive Oil
- 2 Medium Onion -- finely chopped
- 1 Clove Garlic -- finely chopped
- 1 Teaspoon Paprika
- Pepper -- to taste
- 1 Large Tomato -- finely chopped
- 2 Tablespoons Parsley -- finely chopped
- 2 Tablespoons Dill -- finely chopped
- 2 Tablespoons Cilantro -- finely chopped
- 1 Stalk Celery -- finely chopped
- 1 Medium Carrot -- sliced
- 1/2 Pound Green Peas
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Directions
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Cook beef in water with salt in covered pan over moderate heat for 1 hour. Remove and reserve it and 1 cup cooking liquid. Heat oil in pan, stir fry the onion and garlic for 3 minutes. Add paprika and pepper. Mix well, add tomato, parsley, dill, cilantro, celery and carrot. Cook for 10 minutes. Add 1/3 cup cooking liquid and simmer for 10 minutes. Add beef and green peas and the balance of cooking liquid. Simmer over low heat for 15 minutes. Serve.
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Serves
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6
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Time to Make
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0:00
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