ALÅGUAN WITH BEEF
This is such a lifesaver dish to use up leftovers I had in my freezer—beef from soup bones I boiled for beef stock, and the stock; rice from some other meal that we didn’t finish; and remnants of coconut milk. It took maybe 30 minutes to put together and was delicious.
My all-time fave though is topping plain alåguan with Chamorro sausage, green onions, and avocado. Here’s the link for plain alåguan.
¼ cup coconut oil, tallow, or oil of your choice
½ cup diced onions
4 cloves garlic, minced
5 cups beef stock
3 cups cooked short-grain rice
4 to 5 cups thick coconut milk
2 teaspoons garlic powder
2 teaspoons black pepper
1 ½ teaspoons salt
Splash of soy sauce, optional
Splash of Tabasco, optional
Tools: medium pot, rubber spatula
Heat oil on medium heat. Sautee onions till transluscent. Add garlic and sautee for one minute.
Pour in the beef stock and the rice. Simmer until the mixture has thickened and the rice has absorbed much of the stock.
Add the coconut milk, garlic powder, black pepper, salt, soy sauce, and Tabasco. Taste and adjust the seasoning as needed.
Top with avocado, more Tabasco or fina’denne’, or daigo’.
You might also like Beef Kådu
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Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, and organic coconut oil. In addition, beef, pork, and poultry products will be sourced from Reverence Farm in Graham, NC.
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