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extra-virgin olive oil onion garlic brown mustard seeds caraway seeds ground cumin borlotti thyme beef stock pastrami salt pepper mustard
Viewed: 42 - Published at: 5 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon ground cumin
- 1 1/2 cups borlotti or other dried beans (about 10 ounces)
- 3 thyme sprigs
- 4 1/2 to 5 cups beef stock
- 1/2 pound pastrami, in one piece
- Salt
- pepper
- 1 tablespoon Dijon mustard
Method
- Heat the oil in a 3-quart saucepan.
- Add the onion and garlic and saute on medium heat until soft.
- Stir in the mustard seeds, caraway and cumin.
- Cook a minute or so, then stir in the beans and thyme.
- Add 4 1/2 cups stock, bring to a boil, then reduce to a very low simmer.
- Cut pastrami into 6 pieces and add.
- Simmer, stirring from the bottom occasionally to make sure the beans are not sticking, adding a little more stock as needed.
- After an hour, season with salt and pepper.
- Simmer another 45 minutes to an hour, until the beans are tender and the broth has thickened and reduced and is no longer soupy.
- Scoop a half cup or so of the stew into a small dish, mix well with the Dijon mustard and stir back into the pot.
- Thin with additional stock if needed before serving.
