Tag: beef
Argentinian-Style Grilled Flanken Beef Ribs
Argentinian-Style Grilled Flanken Beef Ribs
These Argentinian style beef ribs are very simple to prepare and take only 10 minutes to grill. Make sure that the ribs are cut 1/2” thick. All you need to do is season them with sea salt and let the rest for an hour. The salt acts as a tenderizer, breaking down some of the fat and connective tissue. Once the ribs are finished grilling, squeeze lime juice over them.
Servings: 2
Equipment
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 4 flanken cut beef short ribs 1/2” thick
- coarse ground sea salt
- 1 lime
Instructions
- Season the ribs with coarse ground sea salt on both sides. Let rest for an hour at room temperature.
- Start the charcoal in a chimney starter until gray. Pour in the grill and place the grate on. Place the ribs directly over the charcoal.
- Grill the ribs for 5 minutes a side. Squeeze lime juice over the ribs instantly after they come off the grill.
Zigni
Zigni
Zigni is a traditional Eritrean dish of stewed beef in a tomato sauce seasoned with berbere spice. The dish is always served on top of injera. Zigni is fairly spicy, so adjust the amounts of berbere to fit your taste buds.
Ingredients
- 4 tbsp vegetable oil
- 2 lbs beef stew meat
- 2 medium tomatoes diced
- 3 green onions chopped
- 6 garlic cloves minced
- 4 tbsp berbere
- salt to taste
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Add in the beef and brown for 5-6 minutes.
- Add in the green onions and garlic. Sauté for 2 minutes.
- Mix in the berbere spice and cook for 2 minutes.
- Add in the tomatoes. Season with salt.
- Cover and simmer over low heat for 2 hours.
- When finished, the sauce should be smooth and the beef will be tender.
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.
Injera
Injera is an East African staple, eaten with just about every meal. Similar in appearance to a buckwheat crepe, the injera is made out of teff flour. Teff is a grain grown in Ethiopia and Eritrea. The flour is mixed into a thin pancake like batter. The batter is left to ferment in the refrigerator for 2 days, giving the injera a flavor similar to sourdough. When ready to cook, ladle some of the batter on an oiled nonstick pan over high heat. The injera takes no more than 2 minutes to make, with no flipping required. The batter is thin enough to cook completely through. The injera is torn and eaten as a scoop for your food.
Equipment
- upright mixer
Ingredients
- 2 cups teff flour
- 1/2 package dry active yeast
- 1/4 tsp baking soda
- 2 cups water
- 1/2 tsp salt
Instructions
- Mix all ingredients except the salt in an upright mixer for a minute.
- Add the salt and blend for 15 seconds.
- Cover the batter and let sit in the refrigerator for 2 days.
- Lightly oil a nonstick pan over high heat. Pour a ladles worth of the batter into the pan, making a circular shape.
- Cook on 1 side for up to 2 minutes. No flipping required.
Filipino-Style Spaghetti
Filipino-Style Spaghetti
I have to say, when I first learned about this recipe, I was kind of turned off. Hotdogs in a bolognese sauce??? Banana ketchup??? What high ass would come up with such a thing? I was really curious about how this would taste. So I kept an open mind and prepared it. Hands down this is one of the best spaghetti sauces I’ve ever eaten. The sauce is a lot sweeter than traditional Italian bolognese from the banana ketchup. The hotdogs add a smokey, salty, porkiness that is so necessary to the flavor. Give this recipe a try. Seriously, some of the best comfort food that I’ve had in a long time.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 4 Filipino hotdogs sliced
- 1 medium onion diced
- 6 garlic cloves minced
- 1 bell pepper diced
- 1 lb ground beef
- 2 cups tomato sauce
- 1/2 cup tomato paste
- 1 cup banana ketchup
- 1 cup beef stock
- 1 tbsp sugar
- salt and pepper to taste
- 1 lb dry spaghetti noodles cooked
Instructions
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the Filipino hotdogs for 4 minutes. Set aside.
- Sauté the onions, garlic, and bell peppers for 5 minutes.
- Add in the ground beef, breaking up all of the clumps. Brown for 8 minutes.
- Stir in the tomato sauce, tomato paste, banana ketchup, beef stock, sugar, salt, and pepper. Simmer covered over medium heat for 30 minutes.
- Add back in the hotdogs. Simmer for another 10 minutes.
