I've been working on a term paper, so I haven't been cooking for the last five days or so (or doing much of anything besides writing and thinking). But Lawson made his wonderful cinnamon-beef noodles. They are the perfect winter food -- lots of broth, slurpy noodles, thin slices of beef, spinach, and lots of spices. I keep meaning to give you his recipe...it's mostly from a Nina Simonds noodle book, but he makes it in the crock pot:
Saute very briefly (15-30 seconds):
6 green onions, coarsely chopped and smashed
6 cloves garlic, peeled and smashed
4 big slices fresh ginger
1 1/2 teaspoons sambal
2 cinnamon sticks
a few star anise
Throw the sauteed spices in the crock pot along with:
8-9 cups water
1/2 cup shoyu
2 pounds beef (use fairly lean beef -- it should be a light broth, not greasy)
Cook for 5 to 12 hours in the crockpot or 1.5 hours on the stove. Just before serving, throw the spinach in for ten minutes, and make a batch of noodles -- any kind of Asian or egg noodles will do. Put noodles, meat, spinach, and broth in each bowl. It's best to only add as much spinach and make as many moodles as you plan to eat for that meal, as over time the spinach tends to get slimy and the noodles soak up all the broth.
Yum.
2 comments:
What a clever boy that Lawson is. At what point do you slice the beef--before cooking or before serving?
I think he usually slices after it's cooked, but this time some nice lean already-sliced sirloin was on sale, so I bought that and it worked fine. Let me know if you make yourself some!
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