Post by blackcrowheart on Mar 31, 2006 12:40:00 GMT -5
Beef stew meat
Ground acorn
Flour
Water
Salt
Using a deep cast iron skillet or Dutch oven, heat cooking oil
(shortning, Olive Oil, Lard) to just below the smoking point. Lightly
dust the meat with flour and a small amount of salt. Add to the
smoking oil and sear, slightly move from the heat (lower the heat)
and allow the meat to caramelize slowly, but DO NOT overcrowd the pan
so that the meat begins to steam in its own juices. This will
entirely defeat the purpose of dusting and proper meat carmelization.
You may need to carmalize the meat in batches. Once the beef is a
perfect dark, dark brown(Proper Carmelization) "deglaze" the pot with
just enough water to cover the meat and add two tablespoons of ground
acorn. Allow to simmer until meat is tender. Approx 45 min to an
hour. During this time you can prepare the simple dumplings for the
stew. Take a med size bowl add two cups of flour and salt as well as
enough water to produce a semi-smooth dough. Roll into 1 1/2 inch
strips, dust with flour and set aside. When the meat is tender, add
your precut dumplings and allow to cook for approx. 20-25 minutes.
Season to taste with extra Acorn Flour and salt.
This stew goes best with some nice fluffy flour American Indian
Tortillas. You know the kind Grandma used to make when we were out of
Lard or Shortening. Acorn Stew and Flour Tortilllas are the perfect
match.
NOTE: Acorn is quite bitter so use good judgment when adding the acorn
at the end. Acorn is "an acquired taste". *Remember you can always add
more, but you cant take it out.
This "recipe" is based on ratio. Use your cooking experience and best
judgment when combining the ingredients. Also, the Acorn in some
Apache tribes is meant to be the highlight of the dish making it
quite bitter. However, you can use the acorn as you would a
vinegar/acid, to accent and bring sharpness to your stew. This is
most likely the best route to take if you have never had Apache Acorn
Stew before. On the REZ the stew is quite bitter, but the "champ"
flour tortillas balance the bitterness. That is why the bread is so
important in this dish. Enjoy.
Nephi Craig NACA Chef Founder/Developer
From: Nephi Craig
Ground acorn
Flour
Water
Salt
Using a deep cast iron skillet or Dutch oven, heat cooking oil
(shortning, Olive Oil, Lard) to just below the smoking point. Lightly
dust the meat with flour and a small amount of salt. Add to the
smoking oil and sear, slightly move from the heat (lower the heat)
and allow the meat to caramelize slowly, but DO NOT overcrowd the pan
so that the meat begins to steam in its own juices. This will
entirely defeat the purpose of dusting and proper meat carmelization.
You may need to carmalize the meat in batches. Once the beef is a
perfect dark, dark brown(Proper Carmelization) "deglaze" the pot with
just enough water to cover the meat and add two tablespoons of ground
acorn. Allow to simmer until meat is tender. Approx 45 min to an
hour. During this time you can prepare the simple dumplings for the
stew. Take a med size bowl add two cups of flour and salt as well as
enough water to produce a semi-smooth dough. Roll into 1 1/2 inch
strips, dust with flour and set aside. When the meat is tender, add
your precut dumplings and allow to cook for approx. 20-25 minutes.
Season to taste with extra Acorn Flour and salt.
This stew goes best with some nice fluffy flour American Indian
Tortillas. You know the kind Grandma used to make when we were out of
Lard or Shortening. Acorn Stew and Flour Tortilllas are the perfect
match.
NOTE: Acorn is quite bitter so use good judgment when adding the acorn
at the end. Acorn is "an acquired taste". *Remember you can always add
more, but you cant take it out.
This "recipe" is based on ratio. Use your cooking experience and best
judgment when combining the ingredients. Also, the Acorn in some
Apache tribes is meant to be the highlight of the dish making it
quite bitter. However, you can use the acorn as you would a
vinegar/acid, to accent and bring sharpness to your stew. This is
most likely the best route to take if you have never had Apache Acorn
Stew before. On the REZ the stew is quite bitter, but the "champ"
flour tortillas balance the bitterness. That is why the bread is so
important in this dish. Enjoy.
Nephi Craig NACA Chef Founder/Developer
From: Nephi Craig