Beef Poached In Rasam Broth
Adapted from Nopi
by Yotam Ottolenghi and Ramael Scully
Yield: approximately 3 cups of broth, feeding 2-4 people. With a protein, over rice or noodles, it is a complete meal. If you serve the broth alone, it is a starter, light meal, or side.
Preparation time:
15-20 minutes prep time (slicing, etc.)
Broth takes 15-20 minutes to cook.
If you plan to poach meat, chicken, or fish in the broth, add an additional 10 minutes cooking time
1-1 1/2 pounds very thinly sliced lean beef: top round or stir-fry (see notes)
2 cups water
3 ounces tamarind, broken off a block, or 2-3 fresh tamarind pods, peeled
1 tablespoon neutral oil: sunflower, peanut, or canola
2 medium onions, peeled and thinly sliced
8 garlic cloves, crushed, green sprouts removed if necessary
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon yellow mustard seeds (I had ground yellow mustard powder, which worked fine)
12 fresh curry leaves or 1/2 teaspoon medium curry powder; spicing may be adjusted to taste
2 large dried chili peppers or to taste; use more or less if you prefer
1 eight-ounce can whole tomatoes in juice, organic if possible
2 teaspoons fine sea salt or table salt
Rice or Udon noodles, for serving
Heat the water in the microwave for one minute. Drop the piece of tamarind into the water and allow to soften, 15-30 minutes.
Slice the onions and crush the garlic cloves. Remove any green sprouts from the garlic cloves. Set aside for a moment.
Using a mortar and pestle or coffee grinder, grind the peppercorns, cumin, coriander, caraway, and mustard seeds.
Returning to the tamarind. Remove the fruit from the water. Place a small strainer over the cup. Place the tamarind in the strainer. Using your clean fingers, rub the tamarind through the strainer, pushing the pulp through. It will be watery. You’ll be left with seedy, stringy gunk. Discard.
Alternatively, pour the warm water into a small bowl. Find the larger strainer you own and use that.
Set this brownish water aside.
Place a large, deep skillet over medium heat. I used a 12-inch sauté pan. Pour in the oil. Add the onions and garlic, frying gently, 4-5 minutes. You want the food to soften rather than brown.
Add the ground spices, curry leaves, and chiles. Fry for one minute, adding a touch more oil if pan is too dry. Add canned tomatoes, salt, and tamarind water. Turn heat down to simmer.
Allow to cook for at least 15 minutes or even longer, simmering gently. Do not allow to boil. Ottolenghi notes the mixture can infuse for hours at this point.
To poach the beef, or any other protein:
Add 1-2 slices of beef to the pan at a time; don’t overcrowd the pan. The meat should hover just below the rasam’s surface, cooking within 2-3 minutes. You may need/want to turn the meat over briefly. If meat is thicker, give it more time, but this recipe is inadvisable for very thick cuts.
Rasam is classically served over rice. Less authentically, it appears here with Udon noodles.
Rasam may be strained before serving.
Refrigerate, covered, up to 4 days. Strain before freezing, up to 3 months.
Notes:
The original recipe calls for 3 large fresh tomatoes, cut in wedges. If you prefer using fresh tomatoes, increase the water to 4 cups.
This dish may be prepared using thinly sliced, boneless lean chicken, lamb, or pork. Firm tofu or fish would also work. Or be authentic and prepare rasam without animal protein or tofu. Eat over rice or noodles.