New recipe, April 9, 2024

Hilib Suqaar (Beef and Vegetable Sauté) from NYT Cooking. This is a Somali recipe, and we love the flavors. It has you brown the meat and then cook with some water added for 15 minutes, "til the meat is tender." Stew meat needs a low braise to be tender. We love the flavors but the meat was really tough. We should also have cut the meat much smaller, but we don't think cooking the meat quickly is going to yield a tender dish. As made we give this a 2–great flavors, and we think we could fix the meat by cooking it lower, slower and longer.