![\"IMG](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5500-2-scaled.jpg\")
I’m lucky enough to have a market gardener who offers quite a few exotic vegetables, including the classic orange sweet potatoes, but also the firmer-textured white ones that I’m particularly fond of. I’d bought some, and they’d been lying around in my kitchen for a while. They keep very well. But I went into a recipe a bit on the spur of the moment, not knowing how it would turn out. The result was delicious, with a very tasty sauce. The meat is tender and juicy to perfection, and the white sweet potato is both firm and melt-in-the-mouth. A little feast! <\/p>\n\n
Recipe for 6 to 8 people:<\/p>\n\n
- \n
- 1.5 kg of meat (I used rib-eye steak)<\/li>\n\n\n\n
- 1 or 2 marrow bones <\/li>\n\n\n\n
- 2 onions<\/li>\n\n\n\n
- 8 garlic cloves<\/li>\n\n\n\n
- 5cm fresh ginger<\/li>\n\n\n\n
- 1 or 2 bird peppers<\/li>\n\n\n\n
- 2 liters chicken or vegetable stock<\/li>\n\n\n\n
- 3 tablespoons wine vinegar<\/li>\n\n\n\n
- 3 tablespoons Worcestershire sauce<\/li>\n\n\n\n
- 3 large white sweet potatoes (or more, depending on size!)<\/li>\n\n\n\n
- 1 small bunch of coriander<\/li>\n\n\n\n
- 3-4 teaspoons rice flour or potato starch<\/li>\n\n\n\n
- salt pepper<\/li>\n<\/ul>\n\n
For this recipe, I used low ribs, ideal for this type of recipe. I also have a marrow bone, but you could use more. <\/p>\n
\n![\"A1176EAA](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/A1176EAA-F711-4806-9F9E-D97B00F25D10-1024x683.jpeg\")
<\/figure>\n<\/div>\nCut the meat into 3-4cm cubes. <\/p>\n
\n![\"9441E6C4](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/9441E6C4-565B-4368-B191-65C0780A864C-1024x683.jpeg\")
<\/figure>\n<\/div>\nPlace in a casserole dish with a tablespoon of oil over high heat. <\/p>\n
\n![\"9671AF3D](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/9671AF3D-0DAA-4C54-904D-E1490E8F0A93-1024x683.jpeg\")
<\/figure>\n<\/div>\nSimmer for 10-15 minutes, stirring occasionally. Meanwhile, peel and chop the onions, garlic cloves and ginger,<\/p>\n
\n![\"80590909](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/80590909-54A1-4FA3-B0A7-CB15B03D5474-1024x683.jpeg\")
<\/figure>\n<\/div>\nFor the onion, in classic chunks.<\/p>\n
\n![\"0A3C6EBF](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/0A3C6EBF-0FC4-4204-A97A-78718C8B4E46-1024x683.jpeg\")
<\/figure>\n<\/div>\nGarlic and ginger require finer chopping. <\/p>\n
\n![\"DA2FFC45](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/DA2FFC45-62FB-4165-B95C-BEF9988973B8-1024x683.jpeg\")
<\/figure>\n<\/div>\n<\/p>\n
\n![\"D4A3C41C](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/D4A3C41C-2AE2-4957-B039-75E36E57F945-1024x683.jpeg\")
<\/figure>\n<\/div>\nPour into the casserole dish. <\/p>\n
\n![\"EC51F2C7](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/EC51F2C7-D296-4C1D-803F-70557018E697-1024x683.jpeg\")
<\/figure>\n<\/div>\nCook and stir for 5 minutes. <\/p>\n
\n![\"F629B597](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/F629B597-BFD1-4903-BB0E-7C7413B599C4-1024x683.jpeg\")
<\/figure>\n<\/div>\nFinely chop the bird pepper(s). You can leave the seeds in or remove them for less pungency. <\/p>\n
\n![\"F44F1978](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/F44F1978-2B92-4A09-8DDA-FB405C8527B6-1024x683.jpeg\")
<\/figure>\n<\/div>\nPour into the casserole dish, then add chicken (or vegetable) stock up to the level of the meat. <\/p>\n
\n![\"E15C7250](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/E15C7250-5029-4D2E-ACBB-CB3C9C071FBB-1024x683.jpeg\")
<\/figure>\n<\/div>\nI put the pressure on here and let it cook with the steam hissing for 1h30. Without a pressure cooker, cooking time is doubled. <\/p>\n
\n![\"7442BE4C](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/7442BE4C-F503-4C29-96B2-B0B486339465-683x1024.jpeg\")
<\/figure>\n<\/div>\nAfter this cooking time, pour in the Worcestershire sauce and wine vinegar. <\/p>\n
\n![\"7F406584](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/7F406584-BC24-493E-B5D0-F3AC5396BF09-1024x683.jpeg\")
<\/figure>\n<\/div>\n<\/p>\n
\n![\"7015F488](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/7015F488-185C-4CAE-90EA-FC08747FC74D-1024x683.jpeg\")
<\/figure>\n<\/div>\nCheck that the meat is cooked through, as it should be very soft at this stage. <\/p>\n
\n![\"D279777D](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/D279777D-D56A-4C60-8E66-1A18B9AFF42F-1024x683.jpeg\")
<\/figure>\n<\/div>\nIf it’s good, leave to cool completely before chilling to set the fat and get rid of some of it. I therefore advise you to do this first cooking the day before your meal.<\/p>\n\n
For the next day. Here are the white sweet potatoes. I’m lucky enough to have a market gardener who sells them. The texture is very different from that of orange sweet potatoes. It is firmer, less sweet and almost chestnut-like. Of course, you can also use the classic sweet potato and adapt the cooking to it. <\/p>\n
\n![\"A62DE5E8](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/A62DE5E8-9FF8-4FFA-908B-E5EA445151B8-1024x683.jpeg\")
<\/figure>\n<\/div>\nThey need to be peeled, then cut into pieces. <\/p>\n
\n![\"BBC28F65](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/BBC28F65-3A94-4B5F-A9DA-9018CFBB90BD-1024x683.jpeg\")
<\/figure>\n<\/div>\n<\/p>\n
\n![\"3ED2E7FC](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/3ED2E7FC-DFBF-454F-A9A4-863550AA41C2-1024x683.jpeg\")
<\/figure>\n<\/div>\nRemove the casserole from the fridge and remove any fat that has congealed. This way, it’s up to you to decide how much fat to leave. <\/p>\n
\n![\"8D75FB0B](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/8D75FB0B-C7A5-41D8-A3EE-A932BA60B34E-1024x683.jpeg\")
<\/figure>\n<\/div>\nRemove the meat and bone from the stock and set aside. <\/p>\n
\n![\"032D6D88](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/032D6D88-F0EA-488E-988C-405C95E0FC83-1024x683.jpeg\")
<\/figure>\n<\/div>\nAdd the sweet potatoes and bring to the boil, uncovered. Chop the small bunch of coriander, washed and squeezed dry, and add to the sweet potatoes. Put salt and pepper at your taste.<\/p>\n
\n![\"69F6C468](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/69F6C468-350F-45FE-A9B5-56552079FFFC-1-1024x683.jpeg\")
<\/figure>\n<\/div>\nLeave to cook for 20-25 minutes and check with a fork. Pour the rice flour into a small bowl and add about 50g of water. Pour this mixture into the boiling liquid, stirring gently to thicken the sauce to your liking. So you don’t necessarily have to pour it all in, or on the contrary, add more, to adapt to the desired consistency. I wanted a sauce with just a touch of glaze. <\/p>\n
\n![\"61C0CCBD](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/61C0CCBD-F329-4CC6-B187-FE0CD0D15096-1024x683.jpeg\")
<\/figure>\n<\/div>\nWhen ready, add the meat and cook for 10 minutes until heated through. <\/p>\n
\n![\"FB60E3F0](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/FB60E3F0-0F32-4C72-9143-19F881099243-1-1024x683.jpeg\")
<\/figure>\n<\/div>\nServe the stew well chutneyed, with a sprinkling of freshly chopped coriander. <\/p>\n\n
![\"IMG](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5499-2-1-scaled.jpg\")
<\/figure>\n<\/div>\n![\"Un](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5500-2-300x300.jpg\")
<\/div>\n<\/div>\nDaube de b\u0153uf, ail gigembre et patates douces blanches<\/h2>\n
<\/div>\n\n<\/div>\n\n<\/div>\n