The Perfect Grilled Ribeye
Thinly slice the ribeye and spoon over the sauce.
Tag: beef
Bangladeshi Beef Curry
Bangladeshi Beef Curry
Beef bhuna is a commonly eaten curry in Bangladesh. The curry is fairly spicy; getting it’s heat from bird’s eye chilies and cayenne pepper. You can use any type of beef cut that’s good for simmering for a long period of time, including chuck, arm, bottom round, or short ribs. The curry is always served with basmati rice and naan or roti.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 5 bird’s eye green chilies finely
- 1 tbsp ginger finely minced
- 1 cinnamon stick
- 3 green cardamom pods
- 3 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 cup water
- 2 lbs chuck roast cut into 1” cubes
- salt to taste
Garnish
- cilantro chopped
- green onions chopped
Instructions
- Heat up the oil in a large saucepan over medium heat. Sauté the onions for 15 minutes until golden brown. Add in the garlic, chilies, and ginger and sauté for 2 minutes.
- Addin the cinnamon stick, cardamom pods, and cloves. Sauté for 2 minutes. Pour in the water, cumin, coriander, turmeric, garlic powder, and cayenne.
- Add in the cubed beef. Cover and simmer over medium heat for 90 minutes.
Colombian Albondigas
Colombian Albondigas
These Colombian-style meatballs are to die for! They are a combination of beef and pork, with a ton of aromatics, plus masarepa flour for the filler instead of breadcrumbs. They are browned, then simmered in a beef stock/hogao sauce sauce, making this the perfect comfort food. The meatballs get served over steamed rice and garnished with cilantro.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large egg beaten
- 1 tsp ground cumin
- 1/4 cup masarepa flour
- 2 garlic cloves minced
- 1/4 cup onion finely chopped
- 2 green onions finely chopped
- 1/4 cup red bell pepper finely chopped
- salt and pepper to taste
- 2 tbsp vegetable oil
Sauce
- 2 cups hogao sauce
- 2 cups beef stock
- 2 tbsp flour
Garnish
- cilantro chopped
Instructions
- Mix together the meatball ingredients.
- Form into small meatballs.
- Heat up the cooking oil in a large saucepan over medium high heat. Brown the meatballs on all sides for 8 minutes. Remove from the pan.
- Whisk the flour into the oil in the pan. Cook for 2 minutes.
- Pour in the beef stock. Simmer for 5 minutes, scraping up any bits from the pan.
- Stir in the hogao sauce. Reduce heat to medium and simmer for 10 minutes.
- Add in the meatballs. Continue simmering in the sauce for 15 minutes.
Hmong Smoked Beef with Tomatoes and Herbs
Hmong Smoked Beef with Tomatoes and Herbs
As I shop at my local Asian market, I’ve noticed a vacuum sealed package that says Hmong smoked beef. I’ve been walking by it for ages and have had no idea what it’s used for. It’s kind of expensive. Looks like a big pack of beef jerky. After doing much research on Hmong cuisine over the last 2 months, I’ve read about recipes making your own smoked beef using chuck. The beef is traditionally smoked over mesquite, shredded in a food processor, and mixed with tomatoes and herbs. Then the beef mix is stirred into steamed rice. The heat from the rice slightly melts any fat that’s in the beef. This dish is so flavorful, it’s pretty hard to stop eating it.
Equipment
- Electric Smoker
- meat hooks
- food processor
- mortar and pestle
Ingredients
- 4 lbs chuck roast sliced 1/4” thick
- 1 tbsp pink curing salts
- 2 tsp mushroom seasoning
- 8 oz cherry tomatoes
- 4 Thai chilies finely chopped
- 1 cup green onions chopped
- 1 vip cilantro chopped
- 1 tbsp fish sauce
- 1 tsp salt
Wood Chips
- mesquite
Instructions
- Mix together the curing salts and mushroom seasoning.
- Rub the sliced beef with the curing seasoning. Let cure overnight in the refrigerator.
- Take the beef and place it on a meat hooks.
- Preheat your smoker to 250 degrees. Place each meat hook on the top rack of the smoker.
- Smoke for 90 minutes.
- Preheat your oven to 400 degrees. Place the smoked beef on a rack on a baking sheet. Bake for 15 minutes, flipping half way through.
- Chop up the beef into smaller pieces.
- Place in a food processor and pulse a few times until shredded. Set aside.
- Place the tomatoes in a baking dish. Roast for 30 minutes.
- Mash the chilies with a mortar and pestle.
- Add in the toasted tomatoes and crush.
- Stir in the green onions and cilantro.
- Stir in the shredded beef. Season with fish sauce and salt.
