So I ordered 2 x 500g of beef brisket with the intention of making Tass Kabab e Aremaneh. Instead, what arrived as 500g of beef brisket and 500g of pork ribs. I'm pretty sure Iranian tass kabab will not be very authentic if I use pork, so I looked for a stew recipe that contained both beef and pork. I found this dish (recipe from here and here), which is apparently claimed by both Hungarian and Romanian cuisines. Seems the distinctive flavour will be coming from paprika (because Hungary, of course), marjoram, caraway, sautéed mushrooms, and sour cream. Interestingly, there is no garlic anywhere in this dish and wondered if a link with Transylvanian nobility of the literary kind is the Romanian side of the dish. Of course, I plan to make this using the Instant Pot.
Ingredients
500g beef brisket, cubed
500 pork ribs, cubed
bacon or Speck, chopped
1 onion, chopped
button mushrooms, sliced
a pinch of caraway (or fennel) seeds
1/2 teaspoon marjoram
1 tablespoon sweet paprika
1/2 cup water
1 cup white wine
sour cream
canola oil (something neutral-tasting)
salt and pepper to taste
1. In the Instant Pot, press Saute and sauté bacon then onion in oil until brown and aromatic. Add paprika mixed with water and bring to a simmer for a few minutes.
2. Add beef, pork, spices, and wine and Pressure Cook on high for about 50 minutes then NPR. While pressure cooking, in another pan sauté the bacon and mushrooms until mushrooms are browned and lose a bit of moisture.
3. After pressure cooking and meat is nice and soft, press Saute and reduce the sauce until desired thickness. Stir in sautéed mushrooms and bacon. Simmer a bit.
4. Before serving, fold in some sour cream to enrich the gravy.
Usually served with a crusty bread or baked potatoes, but we will probably have this with steamed rice.
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