So Fond Of The Saffron
Saffron-Stewed Beef over Linguini with Scallions
I WORK FROM HOME, and since the weather has been colder and clammier than it's supposed to be this month, I woke up thinking how nice it would be to slowly braise or stew something in my kitchen, adding natural heat to my little studio apartment and a welcoming aroma as well.
So I came back from the supermarket with an Angus chuck roast and some scallions, already having at home the only other ingredients I would need for my intended meal: nutmeg, salt, black peppercorn, and saffron.
I seasoned the steak with salt, fresh-cracked black pepper, and fresh ground nutmeg (which helps highlight beef's natural sweetness). I placed that on the bottom of a large pot with a little bit of olive oil over medium high heat. I let both sides sear until they get a nice, crusty brown caramelization, then I added 4 cups of cold water (enough to cover the beef), a large pinch of saffron, a table spoon of butter, and a tablespoon of oyster sauce, bringing that all to a boil then covering, turning down the heat and let it simmer for a little over 3 hours.
Right before turning the heat off of the stew pot, a prep some dried linguini until al dente. I strain the pasta and immediately it into a deep skillet with a little bit of olive oil and several long thin strips of the green parts of some scallion stalks, then stir and toss for about a minute.
The pasta with scallion then goes on a plate, the steak still in the pot gets easily separated into large chunks and placed on top of the pasta. A couple spoonfuls of the reduced liquid from the pot gets spooned over the stewed beef, and the whole dish gets one last "shock" of fresh-cracked pepper.
The result was outstanding, with the saffron, usually a nuanced flavor in most other dishes, partnering quite nicely with the tender, juicy, and flavorful meat. The pasta absorbed the residual juices and remained a toothsome base for the flavors to dance on, while the scallion's slightly pungent yet very aromatic herbaceousness kept the luscious beef and sauce for becoming overly rich.
Leftovers should be even better tomorrow!
Bun Apple Tea!
.kac.
Saffron-Stewed Beef over Linguini with Scallions
