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Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes. This version builds deep, complex flavours through toasted whole spices, umami ingredients (marmite and soy sauce), and slow simmering. The result is a comforting, warming dish that improves with time and is perfect for feeding a crowd.
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock. Smooth peanut butter is whisked in halfway and the stew thickens to a velvety coating. Chunks of cassava, sweet potato and cabbage cook in the sauce towards the end. Serve over plain steamed white rice.
Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes. This version builds deep, complex flavours through toasted whole spices, umami ingredients (marmite and soy sauce), and slow simmering. The result is a comforting, warming dish that improves with time and is perfect for feeding a crowd.
The essence of this recipe lies in knife technique: the beef must be cut into very thin strips for authentic texture and rapid cooking. A brief freeze makes slicing easier and more uniform. The result is a dish of tender, fragrant beef balanced with fresh ginger, crisp vegetables, and bold chilli heat.
This fast, easy, and delicious supper showcases how Chinese five-spice powder flavours an entire dish via a marinade approach. Overnight marination develops deep, complex flavours that distinguish this simple stir-fry from quickly-thrown-together meals. The combination of Sichuan pepper's numbing quality with five-spice complexity creates an unforgettable sauce.
A firm wheat dough rests while you build a clear, ginger-forward broth with beef, tomato and warming spices. When the broth is ready, the dough is rolled into a thick sheet, brushed with oil and cut into long strips. At the moment of cooking, each strip is held over the simmering broth and pinched into rough 3-4 cm squares that drop in. The noodles cook in 2-3 minutes. Greens and coriander finish.
A simple wheat-flour dough rests while a clear, ginger-and-garlic-forward broth simmers with beef (standing in for yak), Sichuan peppercorn and a tomato. The dough is rolled and cut into thin noodles, or, if you prefer, store-bought egg noodles. Vegetables and greens go in at the end; fresh coriander and chilli on top. Honest, restorative, not fancy.
Oxtail browns hard in batches so the fond builds. Onion, garlic and tomato cook down in the same pot; stock, bay and a beef cube go in; the oxtail returns and braises covered on the lowest heat for three hours. The meat should slide off the bone with a fork. Skim the fat at the end, it's significant.