Tag: beef
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.
Corned Beef Hash
Corned Beef Hash
Once you make corned beef hash from scratch, you’ll never make the canned variety again. If you happen to have any leftover corned beef, this is a great and easy way to utilize it. I like to add carrots and green pepper to the hash to add another dimension of flavor. Plus it gives the hash nice color. No corned beef hash is complete without being topped with a couple fried eggs.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 small yellow onion diced
- 2 medium potatoes cut into 1/2” cubes
- 1 large carrot cut into 1/2” cubes
- 1 small green bell pepper cut into 1/2” pieces
- 6 garlic cloves minced
- 3 green onions chopped
- 12 oz corned beef cut into 1/2” cubes
- cracked black pepper to taste
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Add in the potatoes, onions, carrots, and bell pepper. Cook for 8 minutes until the potatoes and carrots are almost cooked through.
- Add in the garlic, green onions, and corned beef. Cook for 5 minutes. Season with cracked black pepper.
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.
