Tag: beef
Bobotie
Bobotie
Bobotie is considered to be the national dish of South Africa. The ground beef/egg custard bake has a lot of complex flavors from the curry spice to the grated apple. Once you eat this, try not to get addicted and eat the entire pan. It happens.
Servings: 4
Ingredients
- 2 tbsp butter
- 1 medium onion diced
- 1 tbsp minced garlic
- 3 slices bread
- 1/2 cup milk
- 1 1/2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 2 lb 90% lean ground beef
- 1 large grated apple
- 1/2 lemon juice and zest
- 1 tbsp Worcestershire sauce
Egg Custard topping
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 tbsp fresh chopped parsley
- bay leaves
- salt and pepper
Instructions
Egg Custard Mixture
- Mix the eggs, cream, milk, parsley, and salt and pepper in a bowl. Set aside.
Bobotie
- Soak the slices of bread in milk. Set aside.
- In a large sauté pan over medium high heat, add the butter, onions, and garlic. Cook for 3-4 minutes.
- Add the curry powder, turmeric, cumin coriander, thyme, basil, and oregano. Cook for 1 minute.
- Add the ground beef. Cook until the beef is completely browned.
- In a large bowl, add the ground beef mixture, the milk soaked bread mixture, lemon juice and zest, grated apple, and the Worcestershire sauce. Mix together.
- Pre heat your oven to 350 degrees. In a 9″x13″ baking dish or a round 10″ baking dish, add the beef mixture. Press down tight into the baking dish. Cook for 35 minutes.
- ake out of the oven. The top should be slightly crispy.
- 8. Pour the egg custard mixture over the baked ground beef mixture. Place bay leafs ver the top. Bake for another 15 minutes.
- Let cool for 10 minutes before serving. This is a great time to pack a bowl for a pre-meal high.
- Bobotie is great with yellow rice or served on it’s own!
Sataejjim (Slow Cooker Beef Shanks)
Sataejjim (Slow Cooker Beef Shanks)
This is a very simple low maintenance Korean recipe of one of my favorite cuts on any animal: the shank. When slow cooked for hours, the meat is extremely tender and flavorful, much similar to a chuck. There are 2 types of shanks: foreshanks and hindshanks. Foreshanks are the front 2 shanks of the animal, what you’d typically see in a grocery store or a restaurant. Hindshanks are the back 2 shanks of an animal. These are harder to find, mostly because they are still attached to the back legs of animals and sold as a whole leg, at least with lamb and pork. For this recipe, I will be using beef shanks. These are mostly known to the West as beef soup bones. This is a very inexpensive cut and should cost no more than $4lb. I recommend 1 shank per person. If you want to commit blasphemeat, you can find boneless beef shank meat at most Asian grocery stores. I personally prefer the bone. You get a lot of flavor from the marrow. Plus you know when the shanks are done when the meat is falling of the bone.
Servings: 4 people
Ingredients
- 4 beef shanks
- 3/4 lb Korean radish or any other root vegetable (parsnip, turnip, potato) cut into 1 inch cubes
- 1 medium carrot cut into 1/2 inch pieces
- 1/2 medium onion diced
- 2 green onions diced
- 1 head garlic peeled and left whole
- 4 thin slices of ginger
- 4 dried shittake mushrooms chopped
- 1 tsp crushed red pepper
Sauce
- 1/3 cup light soy sauce
- 1/4 cup rice wine
- 2 tbsp honey
- 1 tbsp sugar
- salt and pepper to taste
- 1 tbsp sesame oil
Garnish
- 2 green onion finely chopped
- 1 tsp toasted sesame seeds
Instructions
- Mix all the sauce ingredients together.
- Cut up all of the vegetables.
- Add all of the ingredients to a slow cooker. Add the sauce. Cook on high for 6 hours.
- Remove meat from the bone and add back to the pot. Serve. Garnish with green onions and sesame seeds. You can serve this on the bone if you like.
