Tag: beef
Hmong Ginger Beef Patties
Hmong Ginger Beef Patties
While these might look like basic little beef patties, they are nothing short on flavor. The beef mixture is heavily seasoned with fresh garlic, ginger, lemongrass, shallots, lime leaves, cilantro, green onions, with a little heat from Thai chilies. The patties can be broiled, grilled, and even pan fried in about 15 minutes. Serve them with steamed rice and some pickled greens on the side.
Ingredients
- 2 lbs ground beef
- 2 tbsp kaffir lime leaves finely chopped
- 1 cup cilantro chopped
- 1 cup green onions chopped
- 1/4 cup ginger grated
- 4 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1 shallot finely chopped
- 2 Thai chilies finely chopped
- 1 tbsp salt
- 1 tsp mushroom seasoning
Instructions
- Mix all of the ingredients together.
- Form the beef into meatballs, then flatten into patties. Turn on your oven’s broiler. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
Batata Bel Kamoun
Batata Bel Kamoun
Batata bel kamoun is a Tunisian meat and potato stew cooked in a tagine. Large chunks of chuck roast are browned and simmered with garlic, cumin, harissa, and potatoes until the meat is fall apart tender. This dish can be cooked in a pot on the stove top if you don’t own a tagine. Serve the meat and potato stew with crusty Italian bread to sop up the sauce.
Equipment
- tagine
Ingredients
- 4 tbsp olive oil
- 2 lbs chuck roast cut into cubes
- 6 garlic cloves minced
- 1/2 cup water
- 2 lbs potatoes peeled and cubed
- 1 tbsp ground cumin
- 1 tbsp harissa
- 2 tbsp tomato paste
- salt and pepper to taste
Instructions
- Heat up the olive oil in the tagine over medium heat. Brown the beef on all sides for 10 minutes.
- Add in the garlic. Pour in a 1/2 cup of water.
- Place the cover on the tagine and simmer over medium low heat for 45 minutes.
- Stir in the cumin, harissa, salt and pepper. Add in the potatoes, making sure they’re covered in the sauce.
- Place the cover back on and simmer for another 30 minutes.
Cherokee Pepper Pot
Cherokee Pepper Pot
Pepper pot comes in many forms. Originally made by southern Indigenous tribes such as the Cherokee, Chickasaw, Seminole, etc, dishes like pepper pot became a huge influence on soul food; introducing ingredients like corn, okra, peppers, and tomatoes. The traditional recipe uses beef tripe, which I’m honestly not very fond of. Beef, venison, or bison short ribs are all acceptable meats to use.
Ingredients
- 2 lbs beef short ribs or venison; bison
- 8 cups water
- 1 large onion
- 2 tomatoes diced
- 1 large red bell pepper diced
- 1 cup frozen okra
- 1 medium potato peeled and diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 1/2 cup corn
- salt and pepper to taste
Instructions
- Cut the short ribs between the bones.
- Add the short ribs to a large pot of water with the onions. Bring to a boil. Cover. Reduce the heat to low and simmer for 3 hours.
- Scoop out the beef from the pot.
- Remove the bone from the meat. Dice the short ribs into small pieces.
- Return the beef to the pot along with the rest of the ingredients. Simmer for another 90 minutes.
