Cooking with Peachy

Archive for the ‘Beef’ Category

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Difficulty:

Preparation time: 20′ + chilling time

Servings: 4

Calories per serving: 340 kcal

Ingredients:

• Ground pork & Beef – 750 g (26.46 oz.)
• Garlic – 7 cloves
• Black pepper powder – 1 tsp.
• Chili powder – 3/4 tsp.
• Brown sugar – 3 tbsp.
• Paprika powder – 2 tsp.
• Vinegar – 4 tbsp.
• Soy sauce – 3 tbsp.
• Annatto /Achuete – 1/2 tsp.
• Baking powder – 1 tsp.
• Salt – 2 tsp.
• Olive oil for frying

Procedure:

1. Mix well all the spices with the meat for 5 minutes, until dough is smooth.
2. Lay a sheet of transparent film on a flat surface then add 3 tbsp. of dough forming a cylinder
3. Cover with the film and roll up adjusting the shape until you get a cylinder about 1 inch.
4. Close both ends like a candy and refrigerate for 1 hour.
5. Heat a non-stick skillet with oil, gently remove the film from Longanisa and fry, turning constantly, until the surface is golden brown and the inside is well cooked.

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DIFFICULTY:

PREPARATION TIME: 30′

SERVINGS: 6

CALORIES PER SERVING: 240 kcal

INGREDIENTS:

• BEEF – 800 gr
• PINEAPPLE JUICE – 1 cup
• GREEN BELL PEPPER – 1 cup
• PINEAPPLE CHUNKS – 140 gr
• GARLIC CLOVES – 4 PCs. (flaked)
• SOY SAUCE – 2 tbsp
• ONION – 2 PCs. (medium size)
• GROUND BLACK PEPPER – 1/4 tsp.
• GINGER POWDER – 1/2 tsp.
• CORNSTARCH – 1 tsp.
• SALT – 1/2 tsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.

PROCEDURE:

1. Heat the olive oil in a large pan and then add the onion and garlic.
2. Once garlic is golden add the meat, soy sauce, ground black pepper, ginger powder and salt.
3. Cook the beef for 15 minutes or until juice has reduced and then add the pineapple juice and chunks.
4. After 10 minutes, add in the cornstarch (dissolved in a small amount of cold water) and simmer for 2 minutes.
5. Mix in the bell pepper and serve.

Difficulty:

Preparation time: 3h

Servings: 4-6

Calories per serving: 285 Kcal

INGREDIENTS:

• BEEF SHOULDER – 1kg (whole piece)
• ARIOSTO* – 1 ½ tsp.
• EXTRA VIRGIN OLIVE OIL - 2 tbsp.
• PINK WINE - 125 ml.
• FRESH ROSEMARY - 5 stalks
• WATER – 1 CUP
• CORN STARCH – 3 tsp.

Ariosto is a ready-to-use mix of Salt, Rosemary, Garlic, Sage, Juniper, Laurel, Thyme, Marjoram, Basil.

BROTH  INGREDIENTS:

• WATER – 500 ml
• BROTH CUBE – 2 PCs. (beef flavour)

PROCEDURE:

1. Bring to boil the water for the broth, add the bouillon cubes and allow to melt, reduce heat and keep warm.
2. Season the beef with Ariosto and 1 tablespoon of extra virgin olive oil.
3. Heat a large pot and add the remaining extra virgin olive oil.
4. Add 3 sprigs of rosemary and fry for 1 minute.
5. Add the meat and roast the entire surface until it is a beautiful golden brown then set over medium heat.
6. Pour the wine over beef in small quantities at a time, while continuing to roll the meat until the wine has evaporated.
7. Add 2 ladles of hot broth and cover with the lid. Simmer the meat on all sides by adding all the broth slowly until the meat is tender and broth has reduced to about 1 cup.
8. Once the meat is cooked allow it to cool until it hardens and, once cool, cut into thin slices.
9. Meanwhile prepare the sauce, dissolve the cornstarch in 1 cup water and add to broth, stir until the sauce thickens.
10. Blanch 2 sprigs fresh rosemary in the sauce, remove them after 30 seconds and keep them aside.
11. Lay the slices of meat on a serving platter, cover with the sauce and garnish with two sprigs of rosemary that had been kept aside.

Note: you can use as well pork or veal following the same procedure.

Difficulty:  

Preparation time: 1h 20′

SERVINGS: 10

INGREDIENTS:

• GROUND PORK – 300gr
• GROUND BEEF – 400gr
• GRATED CARROTS – 2 PCs. (medium size)
• QUARTERED BOILED EGGS - 4 PCs.
• SAUSAGE – 1PC. (add more to taste)
• GREEN PEAS – ½ CUP
• DRIED RAISINS – ½ CUP
• GRATED PARMESAN CHEESE – 100gr.
• BLACK PEPPER POWDER – ¼ tsp.
• PAPRIKA POWDER – ¼ tsp.
• BROWN SUGAR – 2 tsp.
• CHOPPED RED BELL PEPPER – ½ PC.
• SALT – 2 tsp.
• CHOPPED ONION – 1 PC. (medium size)
• CHOPPED GARLIC – 4 cloves

Difficulty:

Preparation time: 15′

SERVINGS: 4

INGREDIENTS:

• MIXED MINCED PORK & BEEF – 750gr
• SLICED BAMBOO SHOOTS – 120gr
• CHOPPED GARLIC – 4 cloves
• CHOPPED ONION – 1 PC. (Medium Size)
• RED CURRY PASTE – 2 tsp.
• LIME KAFFIR LEAVES - 4 PCs.
• OYSTER SAUCE – 3 tbsp.
• GROUND PEPPER – A PINCH
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

DIRECTIONS:

Heat olive oil in a medium sized pot and saute onions, once golden, add garlic, red curry paste, bamboo shoots and stir continuesly for 2min. Add minced meat, oyster sauce, ground pepper, crushed lime kaffir leaves and stir until meat is well cooked.