-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Get there by 5 and that's there specialty? That's insane. And so is
 JW> not taking reservations, especially for large groups.

 RH> It's a small place, started as more of a breakfast and sandwich
 RH> cafe/bakery off of a convenience store and gas station.

OK, that's a bit of a different setup than I had envisioned.

 RH  They sold out fast on prime rib (at $9.95)

I can imagine!

A different style of beef dish ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Beef Suqaar
Categories: African, Beef
  Servings: 4

      1 sm onion, sliced in half moons
      3    cloves garlic, crushed
      1    green bell pepper, chopped
           vegetable oil
  1 1/2 lb cubed beef
      1 c  beef broth, more as needed
      3    carrots, peeled and sliced
      2    yellow potatoes, cubed
           chili pepper, for heat
           (optional)
           handful cilantro, chopped or
           torn

Suqaar (pronounced sooh-car) is one of Somalia's most beloved dishes
and can be made with any meat, from lamb, to chicken, to beef.
Generally the meat is cut into very small pieces, about 1/2? cube or
smaller. The meal is then rounded out with an assortment of veggies
û usually carrots, bell pepper, onion, and sometimes potato.

There are no complex spices. While some like to add cumin, most
recipes omit any spice but salt. The flavors are simple and reflect
the Italian influence on Somali food (garlic and onion!). The meat
and vegetable juices reduce to form a luscious gravy à and a
delicate, controlled flurry of cilantro adds the finishing
touch.Suqaar can be scooped up with flatbreads, but it is most
commonly served with rice.

Suqaar (pronounced sooh-car) is one of SomaliaÆs most beloved dishes
and can be made with any meat, from lamb, to chicken, to beef.
Generally the meat is cut into very small pieces, about 1/2? cube or
smaller. The meal is then rounded out with an assortment of veggies
û usually carrots, bell pepper, onion, and sometimes potato. There
are no complex spices. While some like to add cumin, most recipes
omit any spice but salt. The flavors are simple and reflect the
Italian influence on Somali food (garlic and onion!). The meat and
vegetable juices reduce to form a luscious gravy à and a delicate,
controlled flurry of cilantro adds the finishing touch.Suqaar can be
scooped up with flatbreads, but it is most commonly served with
rice.

Method: Fry the onion, garlic, and bell pepper in vegetable oil until
soft and the house smells like glory. Then and only then add the
beef, broth, carrots, and potatoes. Finally, splash in the broth.
Simmer until tender, about 30 minutes. The mixture will start out
thin and soupy, but gradually thicken into more of a gravy.

Stir frequently, especially as the mixture begins to dry out. If the
meat is tough, add some more liquid and keep cooking until itÆs
completely tender. Garnish with a handful of chopped cilantro and a
smile.

Recipe adapted from My Somali Kitchen and The World Cookbook for
Students.

Posted  By: Sasha Martin
            
  From: Http://Globaltableadventure.Com/
 
MMMMM-------------------------------------------------

Cheers

Jim


... American beef stew doesn't have rules like boeuf bourguignon.

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