Mellowing Out with a Good Soak

Cheaper cuts of meat are generally tougher and more chewy than choice cuts. But you can be kind to your wallet and your teeth by cooking cheap meats very slowly over low heat.

Such was the case with the bargain beef I had bought in a bid to save some money. After caramelizing a generous heap of shallots and garlic, I lightly seared the cubed beef and then drowned everything in coconut milk with lemongrass, chopped collard greens, Chinese broccoli, green curry paste and a dash of fish sauce. The pot was allowed to simmer, unaccosted, for nearly three hours.

The result was a beef stew with buttery soft meat chunks. It kept very well for several days and tasted great even when reheated in the microwave.

A slow-cooked dish that you make for someone else is meaningful, because it is infused with the time and care you put into it. Stews like this one are exactly what I'd like to put in the book.