Plain boiled rice with carbonnade of beef and ratatouille. Garlic cloves slip right out of their papery skin with a good whack from the broad side of a knife. Chinese Plain Boiled Rice (Best Way) Asian Style Cooking Recipe Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple.

Can serve plain, with potatoes, over noodles, or over French. Use a saucepan with a tight cover. Bring the salted water to a brisk boil, stir in the rice, cover the pan and immediately reduce the heat to very low. You can cook Plain boiled rice with carbonnade of beef and ratatouille using 24 ingredients and 20 steps. Here is how you cook it.

Ingredients of Plain boiled rice with carbonnade of beef and ratatouille

1. It's of *for the rice.
2. It's 200 g of dry rice.
3. It's of *for the beef.
4. It's 600 g of lean beef(top side).
5. It's of salt.
6. Prepare of pepper.
7. Prepare 50 g of flour.
8. Prepare 30 g of oil.
9. Prepare 250 g of onions.
10. You need 250 g of beer.
11. You need 20 g of caster sugar.
12. It's 30 g of tomato puree.
13. Prepare of stock or water.
14. You need of **ratatouille.
15. Prepare 200 g of courgettes.
16. It's 200 g of aubergines.
17. It's 200 g of Tomatoes.
18. Prepare 50 ml of oil.
19. You need 75 g of onions.
20. Prepare 2 of garlic.
21. It's 75 g of red pepper diced.
22. It's 75 g of green pepper diced.
23. You need of salt pepper.
24. You need of persley.

This traditional casserole made from British beef is cooked in rich, dark beer and topped with wholegrain mustard croutons. Serve with rice and steamed broccoli. This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Sprinkle with parsley and serve with boiled carrots and potatoes.

Plain boiled rice with carbonnade of beef and ratatouille step by step

1. Wash the rice.add to prenty of boiling salted water.
2. Stir to the boil and simmer gently until tender for 15 minutes.
3. Pour into a sieve and rinse well under cold running water then boiling water.drain and leave in a the seive,place over a bowl and cover with a cloth.
4. Place in a tray in a hotplate a keep it hot.
5. ***the beef carbonnade.
6. Cut the meet into thin slices.
7. Season with salt ans pepper and pass through the flour.
8. Quickly colour on both sides in hot fat and place in a casserole.
9. Fry the onions to a light brown colour.Add to the meat.
10. Add beer,sugar and tomatoe purée and sufficient brown stock or water.
11. Cover with a tight lid and simmer gently in the oven until the meat is tender.
12. ****Ratatoulile.
13. Trim off both ends of the courgettes and Aubergines.
14. Remove the skin,cut into 3 mm slice.
15. Peel, remove the seeds and chop the tomatoes.Place the oil in a thick bottom pan and add the onions chopped.
16. Cover with a lid and allow to cook gently for 5-7 min.
17. Add the garlic, courgettes and aubergine and pepper.
18. Season lightly with salt and pepper.Allow to cook gentry,toss occasionally and keep covered.
19. Add tomatoes and continue cooking for 20 min.
20. Ganish with parsley.

Blanch the tomatoes for less than one minute, until cuts just begin to split up the sides of the tomatoes. Remove immediately and place in the ice bath, and allow to cool completely. A simple beef stew that is good over buttered noodles or with plain boiled potatoes. Also works well with chunks of lamb shoulder or veal shoulder. Uncover the pan; the mixture should be stewy but not soupy; if it is, raise the heat and boil out some of the liquid.