Tag: beef
T’fina Pkaila (Instant Pot)
T’fina Pkaila (Instant Pot)
Tfina pkaila is a traditional Jewish Tunisian dish served during Rosh Hashanah. The dish consists of stewed spinach with white beans and beef. I used my Instant Pot in preparation to speed up the cooking process; taking about an hour to make as opposed to 3+ hours it would take if using your stove top. The pkaila is always served over couscous with crusty Italian bread.
Equipment
- instant pot
Ingredients
- 1 1/2 cups dry white beans soaked overnight
- 1 lb fresh spinach
- olive oil
- 1/2 large onion diced
- 6 garlic cloves minced
- 1 lb beef shank meat cubed
- 1/2 tbsp harissa
- 1/2 bunch mint chopped
- 1/2 bunch cilantro chopped
- 1/2 bunch parsley chopped
- salt and pepper to taste
Instructions
- Heat up the olive oil in you instant pot on the sauté function over medium heat. Add in the spinach.
- Allow the spinach to cook down and release it’s liquid until it evaporates. Remove the spinach from the pot.
- Turn the function to high heat. Add in the onion, garlic, beef shank, and harissa. Brown for 5 minutes.
- Drain the beans and add into the pot. Stir in the spinach.
- Turn the function to pressure cook on high for 30 minutes. Put on the cover and push start.
- Release the pressure. Turn the function back to sauté on high. Add in the chopped herbs, salt, and pepper. Simmer for 10 more minutes until thickened.
Brisket Tacos
Brisket Tacos
Continuing from where I left off on the Pecan/Oak Smoked Brisket recipe; I followed the cheeba, and this is where it lead me to: brisket tacos. Outside of my homies at Neza Tacos food truck, there are no tacos better. I sautéed up some chopped brisket. I cooked the tortillas in the residual brisket fat left over and assembled the tacos on the griddle. My brisket tacos are topped with thinly sliced anaheim chilies, pickled red onions, cilantro, and horseradish sour cream. The results are that of perfection. Follow the cheeba.
Ingredients
- smoked beef brisket chopped
- blue corn tortillas
- anaheim chilies thinly sliced
- pickled red onions
- cilantro chopped
- horseradish sour cream 2 tbsp sour cream + 1 tsp prepared horseradish
Instructions
- Sauté the chopped brisket on a griddle over medium high heat for 6 minutes. Remove from the griddle.
- Add 4 corn tortillas to the griddle. Cook for 30 seconds on the first side.
- Flip the tortillas. Top with some brisket as the tortillas continue to cook.
- Top with sliced anaheim chilies and pickled red onions. Remove from the griddle.
Hamburguesas Colombianas
Hamburguesas Colombianas
Colombian hamburgers are known for having an abundance of toppings. The burgers themselves have onion, garlic, and green onions in the patties, seasoned with cumin and paprika. The burgers are topped with mozzarella, tomatoes, ketchup, mustard, mayonnaise, and…coleslaw.? It adds a nice crunch to the burger instead of boring iceberg lettuce. You can use store bought coleslaw if you’re in a hurry, but I always recommend making it from scratch.
Ingredients
- 1 lb 85% lean ground beef
- 2 green onions finely chopped
- 2 garlic cloves minced
- 1/4 cup white onion finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- hamburger buns
Toppings
- mozzarella cheese slices
- tomato thinly sliced
- coleslaw
- ketchup
- mustard
- mayonnaise
Instructions
- Mix together the burger ingredients.
- Depending on the size of the burgers you want, for into 2-4 patties.
- Heat up a griddle over medium high heat. Toast the hamburger buns.
- Add the patties to the griddle.
- 1/4lb patties will take 4-5 minutes a side for medium. 1/2lb patties will take 7 minutes a side for medium.
- Once you flip the patties, top each one with a slice of mozzarella cheese.
Burger Assembly
- Place the sliced tomato on the bottom of the bun.
- Place the patties on top of the tomato.
- Top each burger with a large scoop of coleslaw. Squeeze over ketchup, mustard, and mayonnaise.
