Tag: beef
Bandeja Paisa
Bandeja Paisa
Bandeja paisa is the most popular dish in Colombia. It’s really more of a platter than a dish. This caloric feast consists of fried chicharon, chorizo, powdered beef, beans, rice topped with a fried egg, fried plantains, a cheese arepa, and sliced avocado. There’s no way around it, you don’t want to eat this very often. Once or twice a year tops. But when you are in the mood for this protein overload, prepare to work for this meal. Plan out a timeline for making all of the components. I recommend making the beans and powdered beef the day before.
Ingredients
- chicharron
- chorizo
- carne de pulvo
- white rice
- fried eggs
- Colombian beans
- cheese arepa
- fried plantains
- avocado sliced
Chicharrón Colombiano
Is there a greater gift to man than the belly of swine? The answer is no. No there isn’t. It is so great that we make the decision to fry this gift in it’s own rendered fat while naked, bathing in it’s crackling bukkake of lipidation. Oh yesss! Pinch that pork nipple.
Ingredients
- 1 lb skin on pork belly
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- water enough to cover
Instructions
- Cut 1” cuts crosswise into the meat of a piece of pork belly, but not into the skin. Rub with baking powder, baking soda, and salt.
- Add the pork belly to a large sauté pan. Add enough water to cover the belly. Bring to a boil. Reduce the heat to medium. Cook until all of the water has evaporated.
- Cook the pork belly for 15-20 minutes depending on thickness. Flip the pork belly every couple of minutes to get even browning. The pork will render out plenty of fat, so no oil or lard required.
Argentinian Chorizo
When we talk about chorizo in South American countries like Argentina, Chile, Uruguay, Peru, etc., it couldn’t be more different than Mexican chorizo. Argentinian chorizo usually has a 2 to 1 ratio of pork and beef. It is seasoned with salt, pepper, paprika, and fresh garlic. Red wine is also a major flavor component to the sausage. It is also a raw chorizo, as opposed to the dried Spanish chorizo.
Equipment
- standing mixer
- sausage stuffer
Ingredients
- 3 lbs ground pork
- 1 lb ground beef
- 1 1/2 tbsp salt
- 3 tsp black pepper
- 2 tbsp paprika
- 5 garlic cloves minced
- 1 cup red wine
- hog casings
Instructions
- Add all of the ingredients to a standing mixer.
- Mix with the paddle attachment on low speed for 2 minutes until all of the ingredients are homogeneous. Place the sausage in the refrigerator for an hour before stuffing.
- Pipe the sausage through a stuffer into the hog casings. Twist to 6” each link.
- Let rest for a couple hours in the refrigerator before cutting.
Cooking the Sausage
- Heat up a tbsp of cooking oil in a sauté pan over medium high heat. Add in the sausages. Cook for 5 minutes a side.
- Make 5-6 slits half way into the sausage. Cook for a couple more minutes.
Powdered Beef (Carne en Polvo)
Powdered beef is commonly eaten in Colombia as part of a bandeja paisa platter. Flank steak gets marinated, boiled, then pulverized in a food processor until it resembles a powdered form. Carne en polvo is great for little kids who might have a problem chewing pieces of steak. Not me. I was consuming meat at 6 months old like a champion.
Equipment
- food processor
Ingredients
- 1 lb flank steak
- 5 cups watet
- 3 garlic cloves minced
- 2 green onions chopped
- 1/2 cup white onion chopped
- 1/2 tsp ground cumin
- salt and pepper to taste
Instructions
- Place the flank steak in a storage bag with the garlic, green onions, white onions, cumin, salt, and pepper. Marinate for 24 hours.
- Put the flank steak in a pot of water.
- Bring to a boil, then reduce the heat to medium low. Simmer for an hour.
- Strain the meat. Let cool.
- Cut up the flank into chunks and place in a food processor.
- Process until it is finely shredded.
Frijoles Antioquenos
Frijoles antioquenos is a Colombian bean soup that’s bursting with flavor. Pinto or cranberry beans are simmered with pork hocks, plantains, and carrots. After simmering, the carrots are scooped out, puréed in a food processor, then stirred back into the soup to thicken. But the main source of the flavor of this soup comes from the alinos and hogao sauce, which I’ve attached the recipes for below.
Equipment
- food processor
Ingredients
- 1 lb dried pinto beans soaked overnight
- 3 smoked pork hocks
- 1 plantain cubed
- 2 large carrots each cut into 3 pieces
- 1/2 cup alinos sauce
- 1 tsp ground cumin
- 9 cups water
- 1/2 cup cilantro chopped
- 1 cup hogao sauce
- salt and pepper to taste
Instructions
- Add the beans and smoked hocks to a pot of water. Bring to a boil, then reduce the heat medium low and simmer for 20 minutes.
- Stir in the cumin, alinos, carrots, and plantains. Simmer for 1 hour.
- Add in the hogao, cilantro, salt and pepper. Continue simmering for 30 minutes.
- Scoop out the carrots along with 1 cup of the bean broth.
- Purée until smooth.
- Add the purée back into the beans. Scoop out the hocks. Cut off any meat and return to the pot. Simmer for 10 more minutes.
Arepas de Rellenos Queso
Arepas de rellenos queso is stuffed with mozzarella cheese and is fried for an extra 2 minutes a side, allowing the cheese to melt. Top it off with a little hogao sauce and cilantro. This is similar to a grilled cheese.
Ingredients
- 1 arepa corn cake
- 2 slices mozzerella
- 2 tbsp hogao sauce
- cilantro chopped
Instructions
- Cut your arepa in half; like you would an english muffin.
- Put 2 slices of mozzarella inside.
- Add it back into the pan. Cook for another 2 minutes a side until the cheese is melted.
- Top with hogao sauce and cilantro.
Kefta Tagine with Saffron Butter Sauce
Kefta Tagine with Saffron Butter Sauce
Never have meatballs been so luxurious until now. These mini meatballs are poached in a saffron butter sauce with onions and Moroccan spices in a tagine. If you don’t have a tagine, you can definetily use a sauté pan. Traditionally, the meatballs are scooped up with a Moroccan bread called khobz; kind of like pita. If that’s not the way you want to go, serve the meatballs and sauce over basmati rice or mashed potatoes. Either way, you’ll be full and satisfied.
Equipment
- tagine
Ingredients
Meatballs
- 1 lb 90% lean ground beef
- 1 small onion grated
- 2 tbsp parsley chopped
- 2 tbsp cilantro chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
Saffron Butter Sauce
- 4 tbsp butter
- 1 medium onion grated
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped
- 1/2 tsp saffron threads
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 cinnamon stick
- 1/2 cup beef stock
- salt to taste
- 1 tbsp lemon juice
Instructions
- Mix all of the meatball ingredients together.
- Form into small meatballs; about the size of a cherry.
- Melt the butter in your tagine over medium low heat. Add the onions, parsley, cilantro, spices, and cinnamon stick. Cover and simmer for 10 minutes.
- Add the beef broth. Season with salt. Cover and simmer for another 10 minutes.
- Add the meatballs into the sauce.
- Cover and simmer for 15 minutes.
Pastrami
Pastrami
Pastrami has it’s origins in New York; introduced by Jewish Romanian immigrants in the 1880’s. The pastrami cut comes from the navel portion of the whole beef brisket, but the brisket flat is a suitable choice if you can’t find just that part of the muscle. The brisket gets cured for 6 days, rubbed with a dry rub consisting of coriander, mustard, black pepper, allspice, cloves, crushed red pepper, cinnamon, garlic, ginger, and bay leaves for 3 days. It is then smoked for many hours, then steamed, then broiled quickly to form a crust. A 10 day process to make the best cured meat you’ll ever eat.
Equipment
- large bin for curing
- Electric Smoker
- Probe Thermometer
- roasting pan with rack
Ingredients
- 6 lb flat cut beef brisket
- 1 gallon water
- 1 cup sea salt
- 1 cup brown sugar
- 2 tsp pink curing salts
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 1 tbsp crushed red pepper
- 2 cinnamon sticks
- 4 bay leaves
- 3” ginger sliced
- 6 garlic cloves minced
Wood Chips
- 1/2 cherry wood
- 1/2 pecan
Pastrami Sandwich
- pastrami sliced
- rye bread
- pickles
- brown mustard
Instructions
- Place the brisket in a bin large enough to cure.
- Mix together the brining ingredients.
- Pour the brine over the brisket, making sure that it is completely submerged. Cure the brisket for 6 days in the refrigerator.
- Once the brisket has cured, rinse off the brine and place on a rack.
- Mix together the dry rub ingredients.
- Rub the dry rub on all sides of the brisket. Let rest in the refrigerator for 3 days.
- When ready to smoke, let the brisket rest at room temp for 2 hours. Preheat your smoker to 250 degrees. Place the brisket in the smoker.
- Smoke the brisket for 8 hours.
- Fill up a roasting pan with a rack with 2” of water. Bring to a boil. Place the pastrami on the rack, making sure that it doesn’t touch the water. Cover. Reduce the heat to medium. Steam for 2 hours.
- Turn on your oven’s broiler. Place the brisket fat side down on a rack on a baking pan lined in foil. Broil for 10 minutes until a crust forms on the pastrami.
- Let rest for 30 minutes before slicing.
