Simple Way to Fine Dining Beef Bourguignon

Beef Tinaktak

A simple and traditional french recipe that uses a handful of ingredients and gets its rich and deep flavours from simmering on the stove for at least two hours on a very low heat.

Recipe Summary Beef Tinaktak

Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak! tak! tak! It is one of Guam's favorite comfort foods and definitely a favorite of mine since it is so simple to make yet yields a tasty dish! Serve over hot steamed rice (white or brown).

Ingredients | Fine Dining Beef Bourguignon

1 pound lean ground beef

2 tablespoons olive oil

1 onion, diced

1 cup halved cherry tomatoes

1 cup (1-inch) sliced green onions

¼ cup light soy sauce, divided

1 lemon, juiced, divided

3 cloves garlic, minced

1 cube beef bouillon (Optional)

½ teaspoon ground black pepper

1 (8 ounce) can sliced water chestnuts, halved

1 cup 1-inch cut green beans

1 (13.5 ounce) can coconut milk

1 hot red chile pepper (donne'sali), chopped (Optional)

Directions

Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.

Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.

Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.

Substitute the donne'sali with another hot chile pepper if preferred.

Info | Fine Dining Beef Bourguignon

prep: 25 mins cook: 20 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Beef Tinaktak

Soups, Stews and Chili Recipes, Stews, Beef,