BUCKWHEAT KASHA WITH BRAISED BEEF

Where do I begin? We love Buckwheat and you should too!

Buckwheat is very nutritious gluten free grain-like seed of a leafy plant related to rhubarb. That’s right, it is neither a cereal, no grass, it is a seed. Buckwheat seeds are rich in starch, proteins, minerals like calcium, magnesium, iron, zinc, and antioxidants. Speaking of health benefits, Buckwheat helps maintain the health of the digestive and cardiovascular systems, and a good source of energy. Are you convinced yet to try it?

This is how the buckwheat seeds look like

Ingredients for Buckwheat Kasha:

• 2 cups of buckwheat
• 4 cups water
• 2 teaspoons salt
• 1 tablespoon butter or olive oil

Ingredients for Braised Beef:

• 2 pounds beef (any cut), cut into 1/2 cubes
• 1 large onion, chopped
• 2 bay leaves
• 2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper

Directions:

1. Start with preparing the meat. Over high heat in slightly greased and preheated Dutch oven cook beef pieces until browned, about 5-7 minutes. No need to cook it through. To prevent meat from juicing out, turn it occasionally with the wooden spatula.
2. Add chopped onions to meat, season with 1 teaspoon of salt, cook another 3-5 minutes, until onions are soft.
3. Add 4 cups of hot water to the meat, bring to boil.
4. Reduce heat to medium-low, add bay leaves, season with remaining salt, and let simmer for 1 hour.
5. Meanwhile, start preparing Buckwheat Kasha.
6. Cook Buckwheat similar to how you’d cook rice. Bring salted water to boil, add buckwheat, bring to boil. Reduce heat, and simmer for 20 minutes.
7. After 20 minutes, the buckwheat should be soft, but not mushy, and the water should be absorbed. Turn off the heat, add butter or oil, cover, and let stand for at least half an hour.
8. Serve Kasha with Braised Beef, top it with the gravy in which beef was cooking (no need to thicken it), and enjoy it. It goes really good with pickles!

Check out another great Buckwheat recipe here.

BUCKWHEAT KASHA WITH BRAISED BEEF

• Servings: 8
• Time: 1hr 30 mins
• Difficulty: medium
• Print

Ingredients for Buckwheat Kasha:

• 2 cups buckwheat
• 4 cups water
• 2 teaspoons salt
• 1 tablespoon butter or olive oil

Ingredients for Braised Beef:

• 2 pounds beef (any cut), cut into 1/2 cubes
• 1 large onion, chopped
• 2 bay leaves
• 2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper

Directions:

1. Start with preparing the meat. Over high heat in slightly greased and preheated Dutch oven cook beef pieces until browned, about 5-7 minutes. No need to cook it through. To prevent meat from juicing out, turn it occasionally with the wooden spatula.
2. Add chopped onions to meat, season with 1 teaspoon of salt, cook another 3-5 minutes, until onions are soft.
3. Add 4 cups of hot water to the meat, bring to boil.
4. Reduce heat to medium-low, add bay leaves, season with remaining salt, and let simmer for 1 hour.
5. Meanwhile, start preparing Buckwheat Kasha.
6. Cook Buckwheat similar to how you’d cook rice. Bring salted water to boil, add buckwheat, bring to boil. Reduce heat, and simmer for 20 minutes.
7. After 20 minutes, the buckwheat should be soft, but not mushy, and the water should be absorbed. Turn off the heat, add butter or oil, cover, and let stand for at least half an hour.
8. Serve Kasha with Braised Beef, top it with the gravy in which beef was cooking (no need to thicken it), and enjoy it. It goes really good with pickles!