Tag: beef
Chapaguri
Chapaguri
Chapaguri, aka ram-don, is a mix between Chapagetti jjajang ramen noodles and Neoguri seafood udon noodles. The original recipe has no meat. Chapaguri has recently had a resurgence from the Academy Award winning movie Parasite. In the movie, the family adds sirloin to highlight their rich lifestyle.Simply bring a small pot of water to a boil. Add in both packs of noodles and the vegetable packet that comes with the Neoguri. Save the seasoning packets. Boil for 4 minutes. Drain the noodles. At the same time, sauté the sirloin in butter. Add in the noodles and both the seasoning packets. Cook for 2 more minutes to incorporate all of the flavors.
Servings: 2
Ingredients
- 1 package neoguri noodles
- 1 package chapagetti jjajang noodles
- 2 tbsp butter
- 12 oz top sirloin cut into 1” pieces
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Boil both packages of noodles with the vegetable packet that comes with the neoguri for 4 minutes. Save both of the seasoning packs. Drain the noodles.
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Sauté the sirloin for 3 minutes until browned. Season with garlic powder and black pepper.
- Add in the noodles, seasoning packs, and the last tbsp of butter.
- Cook for 2 more minutes.
Kefta Kabobs
Kefta Kabobs
Kefta is either ground beef or lamb or a combination of the two, mixed with spices, grated onion, parsley, cilantro, and mint. The meat is cylindrically shaped around kabob skewers and grilled over charcoal. The kefta is served with couscous or basmati rice and usually a salad and bread.Kefta are best when the meat is a little fatty. Too lean of meat will result in the kabobs being dry. I chose to grind my own meat; a mix of beef and lamb around 75-80% lean. Lamb shoulder and beef chuck will work the best if making a combination of the two meats.
Equipment
- metal kabob skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 1/2 lbs ground beef or lamb or a mix of the two
- 1 medium onion grated
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/3 cup parsley chopped
- 1/3 cup cilantro chopped
- 1/4 cup mint chopped
Instructions
- Mix all of the ingredients together. Let rest in the refrigerator for an hour to let all of the flavor incorporate with one another.
- Divide the ground mix into 6-8 equal portions. Form the meat around the skewer into a cylindrical shape. Let rest in the refrigerator again for 30 minutes to let the meat firm up.
- Let the charcoal turn grey in a chimney starter. Pour in the grill and place on the grate. Place the skewers directly over the charcoal.
- Grill forbid-6 minutes a side.
Lengua Barbacoa (Instant Pot)
Lengua Barbacoa (Instant Pot)
Lengua is my favorite protein to go into a taco. The tongue meat is unbelievably tender and melts in your mouth. Roberto’s in Las Vegas make some of the best lengua tacos that I’ve ever eaten. Los Ocampos in Saint Paul makes a damn mean one as well. While most Americans might consider tongue a delicacy, it’s not for the rest of the world, especially in Mexico. This cut is relatively inexpensive and is becoming more and more common on menus.Lengua is usually prepared in a pot of water with onions, garlic, and bay leaves. It is simmered slow for about 8 hours. A crockpot would be a great choice instead of leaving your oven on all day. I’m using my Instant Pot, taking only 50 minutes. Once the tongue is finished, let it cool. Peel off the skin and shred with 2 forks. You can also chop it up and fry it in a little bit of lard.Be open minded and give lengua a try the next time your out at a real taco joint.
Equipment
- instant pot
Ingredients
- 3 lb beef tongue
- 1/4 medium white onion
- 6 garlic cloves
- 3 bay leaves
- 1 tbsp salt
- water enough to cover the tongue
- 3 tbsp vegetable oil
To Serve
- corn tortillas
- white onion/cilantro/green onion mix
- red and green salsa
- lime wedges
Instructions
- Wash your beef tongue.
- Add the tongue to the Instant Pot along with the onions, garlic, bay leaves, and salt. Pour in enough water to cover the tongue. Set the function to Pressure Cook on high for 50 minutes. Put the lid on. Push start.
- Save the braising liquid.
- Let the tongue rest until cooled.
- Make a slit in the tongue with a knife and peel the skin of. Trim off any excess fat from where the tongue was severed. Cut up into bite sized pieces.
- Heat cooking oil in a large sauté pan over medium high heat. Sauté for 10 minutes, slowly incorporating some of the braising liquid into the meat.
