Riz Gras with Slow Cook Beef Steak Salad as West African Jollof Steak Salad for Easter Dinner

I am a rice addict and I am still trying to find a way to lower rice consumption, so i always try to have enough vegetable with my rice. The below is one of my favorite way to eat rice: with any kind of vegetable salad. Enough veggie and meat to balance the overall meal.

Ingredients:

RICE:

4cups rice (2 cups of basmati and 2 cups of Jasmin)

1⁄4 cup of coconut oil ½ cup of paste from (roasted carrot, bell pepper) or 1 can of sweet tomato paste.

4 tablespoons of paste of (ginger- onion -garlic- anise)

1/2 teaspoon of hot pepper paste or powder 2 Tablespoon of bouillon (to taste)

1 tablespoon of salt (to taste)

3 cups of meat stock

FOR THE MEAT

1 pound of beef chuckeye

2 tablespoons of oil

4 tablespoons of Savourous prime rib seasoning or your favorite steak seasoning

2 tablespoon of bouillon powder

For slow cooking of the meat:

1 cup of cooking broth or (water plus salt and bouillon to taste)

2 bay leaves

6 Cloves

1 teaspoon of pepper corn

4 chili pepper

1 stick of cinnamon

FOR THE SALAD

1 pack of spring mix

½ lime juiced

2 tablespoons of olive oil

½ teaspoon of salt to taste

INSTRUCTIONS:

Seasoned you clean beef with bouillon and Savourous prime rib seasoning.

Add coconut oil to your cooking pot, then sear all sides of the beef for about 3 min for the perfect brown color. Turn the heat off.

Remove the seared beef from the pot (do not clean the pot as you will use it to make the rice) then place it in your slow cooker.

Pour 1 cup of cooking broth or (water plus salt and bouillon to taste), 2 bay leaves,6 Cloves,1 teaspoon of pepper corn, 4 chili pepper, 1 stick of cinnamon. Slow cook for about 2 hours on high depending on how thick your meat is.

Once the meat is done remove it from the broth and keep it warm. When back to your stove use the pot you seared the beef in, place it on medium heat. The add the paste of the ( roasted carrot, bell pepper puree or your tomato paste) and start cooking it.

(Note: if you are using tomato paste and the tomato is a bit sour, add about ¼ teaspoon of baking soda to the tomato paste to lower the acidity) . You now can add the oil, keep cooking and stirring to avoid the burning your stew. The 4 tablespoons of seasoning paste of (ginger- onion -garlic- anise); 1/2 tablespoons of hot pepper paste or powder, 2 Tablespoons of bouillon (to taste), 1 tablespoon of salt (to taste) can now be added also.

Now is a good time to add the liquid broth from your slow cooked meat, making sure you remove all the herbs seasoning. Complete the liquid to 3 cups total with water. Make sure to check the taste and adjust water, salt and bouillon per need. Cover, lower the stove heat and let the rice cook until soft and fluffy. 

It is finally time to remove and serve with your premix salad and top it with your meat. The green dressing is optional, you can use hot pepper but i prefer using chimichurri, ranch or parsley dressing for extra topping for this salad combination.

Bonappetit.