Indische Hachee Recipes

STEAK HACHé

Steps:

• Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
• In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
• Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
• Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.

HACHEE (DUTCH BEEF STEW)

Steps:

• Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
• Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
• When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

HACHEE

Steps:

• Sprinkle cubed rib-eye with flour until completely coated. Season with salt and pepper.
• Heat oil in a heavy, cast iron casserole over medium-high heat. Add rib-eye in batches to the hot oil and cook on all sides until browned, about 5 minutes per batch. Remove seared cubes before adding the next batch, but reuse the same oil.
• Once meat is cooked, add onions and butter to the casserole. Reduce heat to low and cook until onions are softened, about 10 minutes. Return meat to the casserole along with 1 quart beef stock, bay leaves, and cloves; stir to combine and bring to a boil. Reduce heat and simmer for 2 hours, stirring every 30 minutes. Mix in red wine and add more stock if liquid is low. Cook for 2 more hours, stirring every so often, until beef is fork-tender.