Tag: beef
Feijoada
Feijoada
Feijoada might be the ultimate meat stew bestowed upon mankind. It is so popular that many Brazilians consider feijoada the national dish. This dish consists of black beans stewed with a variety of pork and beef cuts. There is always bacon or pork belly. Their rendered fat is used to brown the rest of the meats. Cubed pork shoulder is sautéed in the fat then added to a slow cooker. Then some cut of beef that is good for stewing is sautéed in the fat and added to the slow cooker. Beef shanks, beef ribs, even cubed chuck can be used. There is always some cut of smoked meat added such as a ham shank or smoked linguica sausage. Real authentic versions of feijoada will include chopped pigs ears and feet. They add a gelatinous component to the stew. Onions, garlic, chicken stock, and spices are added to the slow cooker. The entire process takes a good 10 hours to make.Feijoada is always served with steamed rice. Some people like their feijoada soupy, so more stock is added. The rice helps soak that up. The feijoada is garnished with green onions and cilantro. Orange wedges are always present on the side. Squeeze the juice over the feijoada. The acidity helps cut through the richness of the meats.
Servings: 8
Equipment
- slow cooker
Ingredients
- 12 oz bacon or pork belly cubed
- 1 1/2 lbs pork shoulder cubed
- 2 beef shanks or English cut short ribs
- 1 large smoked ham shank or 4 smoked linguica sausage
- 1 large white onion diced
- 1 head garlic peeled; cloves left whole
- 1 tbsp coriander seeds ground
- 8 bay leaves
- 2 cups chicken stock
- 1 tbsp vinegar
- salt and pepper to taste
- 1/2 lb dried black beans soaked overnight; or 2 cans of black beans
- 1/4 cup fresh oregano, thyme, and basil chopped
Garnish and Accompaniments
- oranges cut into wedges
- cilantro chopped
- green onions chopped
Instructions
- Heat up a large sauté pan over medium high heat. Sauté and render out the fat from the pork belly or bacon. Place in a slow cooker.
- Sauté the pork shoulder in the rendered pork fat. Season with salt and pepper. Place in the slow cooker.
- Sear the beef shanks or short ribs on all sides. Season with salt and pepper. Place in the slow cooker.
- Deglaze the sauté pan with the chicken stock. Scrape up the brown bits from the bottom of the pan with a wooden spoon.
- Pour in the stock, along with the ham shank or smoked linguica, onions, garlic cloves, bay leaves, coriander, and vinegar. If using dried black beans, add them in now. If using canned, don’t add in yet. Place on the cover and set the slow cooker to low for 10 hours.
- At the 9th hour of cooking, take out any of the meat with bones and strip off the meat. Add back into the slow cooker. If using canned black beans, add them in. Place the cover back on and continue cooking for 1 more hour.
- Mix in the fresh herbs.
Gored Gored
Gored Gored
Gored gored is simply beef sautéed in butter and berbere spice. This dish literally takes 5 minutes to make. Top sirloin has the best price point for the tenderness. Serve the beef on injera with spinach or lentils.
Servings: 2
Ingredients
- 1 lb top sirloin cut into 1” cubes
- 2 tbsp butter or neter kiba
- 2 tbsp berbere
Instructions
- Melt the butter over low heat. Mix in the berbere.
- Add in the beef, making sure that the cubes are coated in the spices.
- Turn up the heat to high and sear the beef for 3 minutes.
Berbere Spice
Berbere spice is a building block for all East African cuisine. It has a nice smokey and spicy taste. It is the main spice ingredient in Zigni, Doro Wat, and many other Ethiopian, Eritrean, and Somali dishes. Berbere spice is great on meat, fish, vegetables, and eggs.
Ingredients
- 3 tbsp smoked paprika
- 2 tbsp paprika
- 1 tbsp ginger
- 1 tbsp granulated garlic
- 1 tbsp dried basil
- 1 tbsp cayenne pepper
- 1/2 tbsp cinnamon
- 1/2 tbsp fenugreek seeds
- 1/2 tbsp nutmeg
- 1 tsp white pepper
- 1 tsp cumin
- 1 tsp cardamom
Instructions
- If you have any whole spices, lightly dry toast them in a pan for a couple of minutes. Then grind them in a coffee grinder used for spices only, or grind them by hand in a mortar and pestle. Mix all the spices together.
Pastel de Choclo (Shepherds Corn Pie)
Pastel de Choclo (Shepherds Corn Pie)
This traditional Chilean corn pie casserole has been around for over 200 years. This just might be one of the most ultimate comfort foods I’ve ever eaten. The ground beef layer has a slightness of heat, while the top layer is like a fluffy corn tamale. In between all of that is a layer of hard boiled eggs. What’s better than that? I’ll tell you. Nothing. Other then having to cook the corn layer separately, it all finishes in a cast iron skillet. Almost a one pot meal. Still by one pothead.
Servings: 4
Equipment
- food processor
- cast iron skillet
Ingredients
Meat Filling
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1/2 medium onion chopped
- 6 garlic cloves minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef stock
- 1 tbsp cornstarch mixed with 1/4 cup cold water
Corn Topping
- 3 cups corn
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil chopped
- 1 cup whole milk
- 1/2 cup corn flour
- 3 hard boiled eggs sliced into 4
Instructions
- Heat up cooking oil in a cast iron pan over medium high heat. Brown the ground beef for 5 minutes.
- Add in the onions and garlic. Cook for another 5 minutes.
- Add in all of the dried spices.
- Pour in the beef stock. Simmer for 5 minutes.
- Pour in the slurry you made with the cornstarch and water. Stir continuously until the sauce thickens. Take off the heat and set aside.
- Pulse the corn in a food processor until it is chopped, but not a paste.
- Melt butter in a pot over medium heat. Add in the corn. Cook for 5 minutes, continuously stirring.
- Season with salt, pepper, and the chopped basil. Cook for a minute. Pour in the whole milk.
- Bring to a simmer. Stir in the corn flour. Take off the heat.
Assembly
- Preheat the oven to 400 degrees. Layer the hard boiled eggs across the ground beef mix like so.
- Spread the corn layer evenly over the top ove the ground beef. Bake for 25 minutes.
