Hachee
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Hachee

1. Rib-eye steak, trimmed of fat and cubed - 2 pounds
2. All-purpose flour - ¼ cup
3. Salt and freshly ground black pepper to taste - ¼ cup
4. Sunflower seed oil - 5 tablespoons
5. Onions, halved and sliced - 5 medium
6. Butter - ¼ cup
7. Beef stock, or more as needed - 1 quart
8. Bay leaves - 4 large
9. Cloves - 6 whole
10. Red wine - ¼ cup

How to cook deliciously - Hachee

1. Stage

Sprinkle cubed rib-eye with flour until completely coated. Season with salt and pepper.

2. Stage

Heat oil in a heavy, cast iron casserole over medium-high heat. Add rib-eye in batches to the hot oil and cook on all sides until browned, about 5 minutes per batch. Remove seared cubes before adding the next batch, but reuse the same oil.

3. Stage

Once meat is cooked, add onions and butter to the casserole. Reduce heat to low and cook until onions are softened, about 10 minutes. Return meat to the casserole along with 1 quart beef stock, bay leaves, and cloves; stir to combine and bring to a boil. Reduce heat and simmer for 2 hours, stirring every 30 minutes. Mix in red wine and add more stock if liquid is low. Cook for 2 more hours, stirring every so often, until beef is fork-tender.