10ouncesbeef chuckor another braising cut, diced into 1 inch cubes
4ouncesyoung Ischnoderma mushroomscleaned and trimmed of any tough tissue
2teaspoonsoy sauce
2teaspoonprepared sweet chili sauce
1cupsweet bell pepper diced ½ inchAny pepper is fine, but don't use green peppers-they're bitter
1cupsweet yellow oniondiced ¼ inch
2cupbeef stockpreferably homemade
Fresh chopped cilantroto garnish
1cupcooked basmati rice
Kosher salt and fresh ground black pepperto taste
5tablespoonshigh heat cooking oil or lard
Instructions
Season the meat liberally with salt and pepper. Heat 2 tablespoons of the oil until lightly smoking. Brown the beef deeply on all sides, then remove and discard the oil. Add 2 tablespoons of fresh oil to the pan and brown the mushrooms, then season to taste with salt and pepper. Add the beef back to the pan along with the stock, then cook the mixture until the beef is very tender, with the cover ajar, about 1.5 hours.
To serve, heat the remaining tablespoon of oil and sweat the onion, then add the peppers and season lightly to taste. Add the cooked rice and heat through, then finish with the cilantro.
Bring the beef and mushroom mixture back to a simmer, reducing the liquid if it looks watery, then whisk in a tablespoon of unsalted butter to thicken the sauce, it should be gravy-esque. Double check the seasoning for spiciness, salt and pepper. To serve, on the middle of two heated dinner plates, put a mount of peppers and rice, then divide the beef and mushroom mixture between them off center, spooning the sauce over the top.