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Recipe Monday: Lubee

July 2, 2012

I am from a Lebanese family. Well, on my father’s side. 😀 As I’ve said before, this allows me a wide range of food I adore from the Middle East. Lubee is one of those dishes that’s best when the weather is cool or cold out. Which means, living in Florida, I have very few days a year when this dish just hits the right spot. Can’t wait for Maine!

1 large onion, diced (or 1 1/2C if pre-chopped. No using dehydrated onion!)
2 lbs London Broil, cut into cubes
4 Tbsp butter
2 Tbsp oil
1 1/2TBSP cinnamon
2 15oz tins of tomato sauce
2 15oz tins of green beans
salt and pepper

(Note: You can use any kind of hearty, red meat you prefer, be it the traditional lamb, London broil, or even filet mignon. If you choose filet mignon, the preparation must alter so as not to overcook such a delicate cut.)

Add 2TBSP butter and 2TBSP oil to a 5 quart dutch oven pot on medium-high heat. Season your choice of meat liberally with salt and pepper. Add to pot in increments. A single layer of meat is best so the meat isn’t overly crowded. Brown meat very well before setting aside. Add another 2TBSP butter, diced onions, and 1/2tsp salt to pot and cook until soft. (If using pre-chopped, frozen onion, be sure to cook long enough that the liquid from the freezing process has cooked off.) Be sure to scrape the bottom of pot as you cook the onions in order to release the meaty bits left over from browning the meat (more flavor!). Once the onions are soft, add the meat back to pot (along with any juices). Incorporate 1TBSP of cinnamon, add water to cover the meat (just cover it!), cover with a lid, reduce heat to medium-low, and cook for 30 minutes.

Increase heat to medium, uncover, and add the tomato sauce and drained green beans. Cook uncovered until meat is tender and sauce is thickened (takes between 1 and 1 1/2 hours). Add more salt, pepper, and cinnamon to taste and serve over rice or pilaf (either homemade or store-bought).

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