Tag: beef
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.
Chelo Kabab Koobideh
Chelo Kabab Koobideh
Chelo Kabab Koobideh literally translates to white rice with ground beef kabab. The kababs are made out of ground beef or lamb, mixed with grated onion, turmeric, sumac, and saffron. The ground meat mix is the wrapped around skewers, then either grilled or broiled. It happens to be -20 degrees right now in MN, so they were thrown under the broiler. They only take 15 minutes total cooking time, flipping half way through. The kababs are always served with rice and grilled onions and tomatoes. I also made a garlic mint yogurt sauce to serve with them.
Ingredients
- 1 lb ground beef
- 1 medium onion grated
- 1 tbsp turmeric
- 1 tbsp sumac
- 1/2 tsp saffron dissolved into 3 tbsp hot water
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Mix together all of the ingredients.
- Turn on your oven’s broiler. Portion out the beef mix into 6. Turn each portion into cylindrical shape around a skewer. Place each of the kababs on a rack on a baking sheet lined in foil.
- Broil for 7 minutes a side.
- Serve with steamed rice, broiled onions and tomato, and garlic mint yogurt sauce.
Posta Negra (Colombian Black Beef)
Posta Negra (Colombian Black Beef)
Posta negra is a traditional Colombian dish of onion and garlic marinated beef roast braised in a cola/worcestershire sauce, giving it a dark color. This dish is always served with rice, fried plantains, and avocado.When choosing a beef roast for this recipe, you are going to want a leaner roast that is good for slicing. This goes against all of the rules of braising, where you typically would want a fattier cut such as chuck. Because the roast is marinated in the onions and garlic, the acidity of the onions acts as a tenderizer. So I recommend using either a sirloin tip roast, eye of round roast, or bottom round roast. While these roasts are served medium rare, this recipe has the cooked all the way through. It still turns out quite tender, plus the rich cola sauce will keep the meat moist.
Equipment
- Blender or food processor
Ingredients
- 3 lbs sirloin tip, eye of round, or bottom round roast
- 1 medium onion
- 1 head garlic
- 2 tsp salt
- 3 tbsp vegetable oil
- water enough to cover the beef
- 1 cup cola
- 1/2 cup panela grated
- 3 tbsp worcestershire sauce
- 2 tbsp butter
Instructions
- Add the onion, garlic, and salt to a food processor or blender.
- Purée.
- Marinate the beef roast with the onion garlic purée in a gallon sized ziplock bag for at least 4 hours, preferably overnight.
- Heat up cooking oil in a Dutch oven over medium high heat. Sear the beef on all sides of the roast.
- Add the marinade and enough water to cover the roast. Scrape any bits on the bottom of the Dutch oven with a wooden spoon. Bring to a boil. Cover. Reduce the heat to medium. Simmer for 2 hours.
- Uncover the roast. Add in the cola, panela sugar, and Worcestershire sauce. Simmer for 30 more minutes, uncovered.
- Remove the beef. Turn the heat up to high. Add in the butter. Simmer for another 10 minutes, allowing he sauce to reduce and thicken.
- Slice the beef.
- Ladle the sauce over the beef. Serve with rice, tostones, and avocado.
