Tag: beef
Menchi Katsu
Menchi Katsu
Menchi katsu is a hybrid of a hamburger and tonkatsu. A 50/50 blend of ground beef and pork are mixed with onions, seasonings, egg, and breadcrumbs, then formed into patties. The patties are then dredged in flour, dipped in an egg wash, then breaded in panko. The patties are then fried crispy and served over shredded cabbage. The patties are then drizzled with tonkatsu sauce, which you can purchase at any Asian market.
Servings: 2
Ingredients
- 8 oz ground beef
- 8 oz ground pork
- 2 large eggs
- 1/4 medium white onion finely chopped
- 1/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- flour
- panko bread crumbs
- vegetable oil for frying
- tonkatsu sauce
- green cabbage finely shredded
Instructions
- Mix together the ground beef and pork, onion, 1 large egg, salt, pepper, nutmeg, and 1/4 cup of panko breadcrumbs. Form into 4 equal sized patties.
- Dredge the patties in flour.
- Dip the patties in 1 large beaten egg.
- Dredge the patties in panko breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Place the patties in the oil.
- Fry for 6 minutes a side.
Boerewors
Boerewors
Boerewors is a popular South African sausage. The sausage is made up of 2/3 beef, 1/3 pork; with coriander, salt, black pepper, nutmeg, allspice, cloves, and malt vinegar, with gives the sausage a particular taste that is specific to South Africa. The malt vinegar also acts as a preservative. The sausage is typically grilled in an untwisted single coil link. But you can definitely twist it into links and eat it on a bun. If you don’t have a grill, you can pan fry the sausage, or even broil it.
Equipment
- grinder
- sausage stuffer
Ingredients
- 3 lbs beef chuck
- 1 1/2 lbs pork shoulder
- 2 tbsp ground coriander seeds
- 1 tsp allspice
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3 cup malt vinegar
- hog casings
Instructions
- Mix all of the spices together.
- Grind the chuck and pork shoulder on a medium grind plate 1 time through. Mix in all of the spices and the malt vinegar.
- Let rest for an hour before stuffing to let the ingredients meld.
- Pipe the sausage through a sausage stuffer. I like to use the KitchenAde grinder and sausage stuffer attachments when it’s time to work the beef hammers.
- You can leave the sausage untwisted in a single coil, or you can twist them into 6” links. Let rest for a good 4 hours before cooking.
- Heat up a sauté pan with a tbsp of olive oil over medium high heat. Add in the sausages.
- Sauté for 12-14 minutes, flipping every few minutes to cook evenly.
Suugo (Somali Spaghetti Sauce)
Suugo (Somali Spaghetti Sauce)
Suugo is the Somali version of spaghetti sauce. Baasta iyo suugo translates to pasta in sauce. Italy once colonized the southern part of Somalia, introducing garlic and onion to their cuisine. Suugo specifically uses red onion, green bell pepper, and beef stew meat. The addition of xawaash gives the tomato sauce a unique savory flavor. Suugo is garnished with cilantro and a squeeze of fresh lime juice. And with most Somali dishes, a banana is served on the side. Sounds weird, but it works.
Servings: 4
Ingredients
- 1/4 cup olive oil
- 1 medium red onion diced
- 1 green bell pepper diced
- 5 garlic cloves minced
- 1 1/2 lbs beef stew meat 1/2” cubes
- 2 medium tomatoes diced
- 2 tbsp tomato paste
- 2 tbsp xawaash
- 1 tsp sugar
- 1 tsp black pepper
- 1 lb spaghetti al dente
- bananas 1 per person
Garnish
- cilantro chopped
- lime juice
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Sauté the onions and green peppers for 5 minutes. Add in the garlic and cook for 1 more minute.
- Add in the beef. Sauté for 5 minutes until browned.
- Add in the tomatoes, tomato paste, xawaash, sugar, and black pepper. Cover and simmer over medium heat for 30 minutes.
- Uncover. Season with salt.
Xawaash
Xawaash (pronounced hawaaj) is a complex spice blend used in Somali cuisine; much like berbere is used in Ethiopian cuisine. It is used in dishes such as suugar, a meat and vegetable stew, and suugo, a Somali pasta sauce. I highly recommend that you lightly dry toast the whole spices. It completely changes the flavor, making the xawaash more aromatic.
Equipment
- Spice grinder
Ingredients
Whole Spices
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tbsp fenugreek seeds
- 1 tbsp black peppercorns
- 2 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick
Ground Spices
- 1 tbsp ground sage
- 1 tbsp ground ginger
- 1 tbsp turmeric
- 1 tsp ground nutmeg
Instructions
- Dry toast the whole spices in a skillet over medium heat for 3 minutes.
- Grind the whole spice in a spice grinder. Mix together with the other ground spices. Store in a container for up to 3 months.
