We had pepper steak with beef stock and red wine this evening
This evening is part of our attempt to rid ourselves of the dreaded monotony of soy sauce. I noticed the other week that our cook was making soy sauce based meals 5 times a week. That just bothers me. My children are eating that junk. While I’m all raw and condiment free, they get the bad condiment soy sauce.
Our cook’s repertoire is limited as she cannot use tomatoes so tomato sauce based dishes are out of the question. We have banned night shades from our diet. So all she has left is soy sauce. So I have to resort to guiding our cook to cook other ways and means.
Last weekend I invested in a stock pot. I invested in beef marrow bones and a hoof and we made some beef stock. We boiled it for 10 hours using our new charcoal cooker. And we bought a big sack of charcoal from Batangas, charcoal from hard wood, long burning.
Now that we had stock, last weekend we also passed by the indian grocery and bought a bunch of different spices. This evening I had our cook read of on Sally Fallon’s Nourishing Traditions recipe for pepper steak. I had bought several kilos of prime sirloin and I brought out a bottle of red wine. This recipe required 2 cups of beef stock and we did have beef stock.
The beef pepper steak was a hit with the children. The beef was overcooked. Everything was overcooked from my point of view because I like my beef raw, freshly killed. The kids loved it. My wife loved it. So it must be good. I had to eat it and eat with my kids as well. Argghhhh… well cooked beef… ah, the sacrifices of being a father. I don’t have to eat it next time. Next time I will get my raw beef and just pour the pepper steak sauce on it.
The kids liked it and there is always a next time, let’s cook it rare next time.