In honor of the new year, this month’s Recipe ReDux theme is based on food trends for 2013 – “A Trend in Every Pot.” Recipe ReDuxers across the globe were given the following challenge:
Pick your favorite ‘new’ food trend and add it to a pot. Take a trend and use it in a soup, stew, one-pot meal or Crock Pot recipe to warm up readers.
Back in December I shared some of Phil Lempert’s predictions for 2013 food trends. If you do a search for 2013 food trends you’ll find many more. Some that I’m looking forward to are more vegetables showing up on menus, including the cruciferous ones (especially cauliflower), and the continuing popularity of ancient grains. I came across a recipe for Coconut-Curry Beef from All You Magazine in the MyRecipes.com America’s Favorite Food cookbook and decided to tweak it a bit for the ReDux and serve it over one of my favorite ancient grains, farro.
For the Curry:
- 2 tablespoons vegetable oil
- 2 pounds stew meat
- Kosher salt
- 2 large onions each cut into 8 wedges
- 4 cloves garlic finely chopped
- 2 tablespoons finely chopped fresh ginger
- 2 cans light coconut milk about 24-26 ounces total
- 2 tablespoons fish sauce
- 1 tablespoon packed light brown sugar
- 4 teaspoons red curry paste
- 1 teaspoon ground coriander
- 1 large head bok choy chopped
- 1 pint cherry tomatoes
- 1 tablespoon lime juice
For the Farro:
- 3 cups low-sodium broth or water
- 1 1/2 cups farro I like the Tuscan Fields Farro Perlato
To Prepare the Curry:
In a medium dutch oven, warm 1 tablespoon oil over medium-high heat. Sprinkle beef with salt and brown on all sides, about 5-8 minutes total. Transfer beef and its drippings to a bowl and set aside.
Warm the remaining tablespoon of oil over medium-high heat. When oil is hot, add onion and saute about 5 minutes. Add the garlic and ginger and saute another 3 minutes. Add the browned beef and drippings.
Whisk together the coconut milk, fish sauce, brown sugar, curry paste, and coriander and pour over meat. Cover and cook on low until meat is fork-tender, 1 to 2 hours. Add the chopped bok choy to the pot and cover to let the greens cook down. Once the bok choy is tender, add the cherry tomatoes and let them warm and soften in stew for 15 minutes. Stir in the lime juice right before serving.
To Prepare the Farro:
Bring broth or water to a boil. Add the farro and lower the heat to a simmer. Cook for about 18-20 minutes, until the liquid is absorbed and the farro is plump and slightly chewy.
Serve the curry over the farro.
Check out some of the other soups and stews made using 2013 food trends!