Tag: beef
Raw Beef Salad
Raw Beef Salad
While this is more of a Cambodian-style carpaccio than a salad, this dish is extremely easy to make and will impress your dinner guests. The beef is technically raw, but gets cooked in the acidity of the lime juice; much like ceviche. The beef salad gets tossed with peanuts, chilies, and cilantro at the end of marination and is served with slices of cucumber.
Equipment
- mortar and pestle
Ingredients
- 3 tbsp fish sauce
- 3 limes juiced
- 3 tbsp palm sugar
- 2 stalks lemongrass finely chopped
- 2 shallots finely chopped
- 3 garlic cloves finely minced
- 1 lb top sirloin trimmed of all fat; sliced 1/8” thick or less
- 1 red chilies thinly sliced
- 2 oz toasted peanuts
- 8 basil leaves
- 1/2 small white onion thinly sliced
- 1 cucumber peeled; thinly sliced
- 1/4 cup cilantro chopped
Instructions
- Pound in a mortar and pestle the 2 tbsp of palm sugar with the juice of 2 limes and 2 tbsp of fish sauce.
- Toss with the onions, shallots, lemongrass, garlic, and basil.
- Add in the thinly sliced beef. Cover and let marinate in the refrigerator for 2 hours.
- Pour out the marinade. Stir in the rest of the fish sauce, palm sugar, and lime juice. Toss with the peanuts and red chilies.
Tacos de Suadero
Tacos de Suadero
Tacos de suadero are one of the most popular options for tacos all over Mexico City. Suadero meat is typically made out of beef belly, sometimes sold as rose meat. The triangle point of a whole brisket will contain part of the navel meat with some belly attached. This can also be used as a substitute, for raw beef belly will be hard to come by. The meat is cooked the exact same way as carnitas: simmered, then fried in its own rendered fat. This meat is so unbelievably tender and flavorful, you’ll question why this hasn’t been part of your life from birth. Suadero is life changing.
Ingredients
- 3 lbs beef belly or brisket; untrimmed
- water enough to cover the meat
- salt to taste
Tacos
- corn tortillas
- white onion chopped
- cilantro chopped
- avocado salsa
- lime wedges
Instructions
- Cut up the beef belly into large chunks.
- Place in a large Dutch oven with enough water to cover. Bring to a boil. Reduce the heat to medium low and simmer for 3 hours.
- Reduce the heat to medium low and simmer for 3 hours.
- Around the 3 hour mark, there will be almost no liquid left in the pot. Most of the fat has rendered out. Increase the heat to medium high.
- Fry the meat in its own fat for 5-8 minutes until browned. Take off the heat.
- Heat up a griddle over medium high heat. Further brown enough suadero meat for 4 tacos. You will render out a lot of fat.
- Push the meat off to the side. Place the tortillas on the griddle and cook for a minute on the first side.
- Flip the tortillas over. Portion the meat on the tortillas. Cook for 3 minutes until slightly crispy.
Reuben Kielbasa
Reuben Kielbasa
I give all the credit in this creation to the Lord Cheeba, as it guides me to come up with these left field ideas of culinary masterpieces. And here it is: the Reuben Kielbasa. This sausage consists of homemade ground corned beef chuck(because brisket is too expensive to grind), sauerkraut, Swiss cheese, and pumpernickel breadcrumbs. The sausage is twisted into kielbasa-sized rings, then hung and smoked for 4 hours. From here, you can grill or pan fry the kielbasa. It can be eaten with sautéed cabbage and fried eggs. It is great on a bun with even more sauerkraut and thousand island dressing. The kielbasa can even be used on a charcuterie board. Anything you don’t plan on consuming in the next week should be wrapped in freezer paper and frozen down.
Equipment
- large bin for brining
- meat grinder
- blender
- sausage stuffer
- Electric Smoker
- meat hooks
Ingredients
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves crushed
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
- 5 lbs chuck roast
- 16 oz sauerkraut drained
- 8 oz Swiss cheese small cubes
- 1 small rye or pumpernickel loaf processed into breadcrumbs
- 1 bunch parsley chopped
- hog casings
Wood Chips
- hickory
Instructions
- Mix the brining ingredients together in a large bin.
- Add in the chuck. Brine for 10 days.
- Cut up the chuck into cubes for grinding.
- Grind the corned beef Chuck on a coarse ground grinding plate. Thoroughly mix in the sauerkraut, swiss, pumpernickel breadcrumbs, and chopped parsley.
- Squirt the sausage into the hog casings. Twist the sausage into bologna sized rings; about 1lb each.
- Preheat your smoker to 250 degrees. Hang the kielbasa by meat hooks from the top rack in your smoker. Add the wood chips. All the wood chips to ignite for 10 minutes. Reduce the temperature to 160 degrees.
- Smoke the kielbasa for 4 hours.
- Immediately place the kielbasa in an ice water bath to stop the cooking process. Drain and freeze whatever you don’t plan on cooking in the next week.
