Tag: beef
Silpancho Cochobambino
Silpancho Cochobambino
Silpancho Cochobambino might be one of the most ultimate dishes the world has seen. This popular Bolivian staple has just about everything you can imagine on the plate. It starts with a bed of heaping garlic rice. On one side of the plate, a breaded and fried beef patty is placed on the rice. The beef patty is topped with a fried egg. On the other side of the plate are fried potatoes and slices of avocado. The entire dish is topped off with a tomato onion salad. There’s no question about it: this is a heavy meal. Maybe only eat silpancho once a year if you like to count your calories.
Servings: 2
Ingredients
Tomato and Onion Salad
- 1 medium tomato seeded and diced
- 1/4 medium white onion diced
- 2 tbsp parsley chopped
- 1 tbsp vinegar
- 1/4 tsp salt
Potatoes
- 4 small potatoes
- 1/2 lemon
- 2 tbsp olive oil
- salt to taste
Rice
- 3 tbsp olive oil
- 8 garlic cloves minced
- 1/4 medium white onion diced
- 3 cups day old rice
- salt to taste
Beef Patty
- 1 lb ground beef
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg beaten
- 1 cup breadcrumbs
- 1/4 cup vegetable oil for frying
Extras
- 2 large eggs fried sunny side up
- 1 avocado sliced
Instructions
Tomato and Onion Salad
- Mix all of the ingredients together. Place in the refrigerator until ready to use.
Rice
- Heat up olive oil in a large sauté pan over medium high heat. Sauté the garlic and onions for 3 minutes.
- Add in the day old rice, making sure to break up any clumps. Fry for 3 minutes. Season with salt. Set aside.
Potatoes
- Bring a pot of salted water to a boil. Add in the whole potatoes. Squeeze in the lemon juice. Boil for about 12 minutes until the potatoes are cooked through, but still slightly firm. Drain and let cool.
- Heat up olive oil in a sauté pan over medium high heat. Slice the potatoes into 3. Add the potatoes to the oil.
- Fry the potatoes for 4 minutes a side until crispy. Set aside.
Beef Patty
- Season the ground beef with salt, pepper, and cumin. Form into 2 thin patties; about 1/2” thick.
- Dip the patties in the beaten egg.
- Dredgd the patties in breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the beef patties. Fry the patties for 3-4 minutes a side until crispy.
Silpancho Cochobambino Assembly
- Plate about 1 1/2 cups of the rice across the entire plate.
- Top on side with the fried beef patty. Top the beef patty with a fried egg. On the top corner, plate some of the potatoes. Below that, half an avocado. Top the entire plate with the tomato onion salad.
Smoked Pit Beef
Smoked Pit Beef
Smoked beef sandwiches!? Fuck yeah, smoked beef sandwiches. They are extremely easy to make as long as you have time and patience. This is better than any smoked beef you can get from a restaurant or smokehouse for a fraction of the price. I’ve seen smoked beef go for as much as $25-$30 per lb, when the chuck roast I purchased was only $3.99lb.Once brined, the chuck will take 2 hours per lb to smoke in order for the meat to shred; exactly like a pork shoulder. To achieve this, use a probe thermometer to monitor the internal temperature. You will want the temp to get to 205-210 degrees. Once finished, let the chuck rest for at least 20 minutes. The beef is great on a sandwich or even used as taco meat.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3-4 lb chuck roast
- black pepper
- paprika
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup sugar
- 6 garlic cloves minced
- 6 shallots sliced
- 2 tsp black peppercorns
- 3 bay leaves
Wood Chips
- mesquite wood chips
Instructions
- Mix together the brining ingredients.
- Place the chuck in a gallon sized storage bag with the brine. Brine the chuck for 1 day.
- Pat the chuck dry. Season all sides with black pepper and paprika. Let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the chuck in the smoker.
- The chuck will take about 2 hours per lb. Monitor the temp with a probe thermometer. In order for the beef to shred, you will need to reach an internal temp of 205-210 degrees.
- Once finished smoking, pull from the smoker and let rest for 20 minutes.
- Slice or shred the beef.
Indonesian Beef Kabobs
Indonesian Beef Kabobs
This is a great marinade for making beef, pork, and chicken kabobs Indonesian style. Kecap manis is also known as sweet soy sauce and can be found at any Asian market and in some regular grocery stores. These kabobs are great with Indonesian fried rice.
Servings: 4
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs top sirloin trimmed of fat; cut into 1 1/2” cubes
Marinade
- 1 medium onion diced
- 1 stalk lemongrass
- 2 garlic cloves
- 1/2 cup red wine
- 2 tbsp kecap manis
- 1 tsp sambal
- 1 tsp ground coriander
- 1 tsp ground cumin
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the beef for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Position the top rack 6” away from the broiler. Skewer up the beef kabobs. Place them in a rack on a baking pan lined in foil. Broil for 6 minutes a side.
