Tag: beef
Picanha Steaks
Picanha Steaks
Picanha is slowly growing in popularity due to restaurants like Fogo de Chao and other Brazilian steakhouses. Picanha is from the culotte muscle, which is the top flap of the whole top butt sirloin. That entire muscle is peeled off with the fat cap left untrimmed. The culotte muscle is cut with the grain into 3 large steaks.Traditionally, the culotte steaks are marinated in Brazilian sofrito(onion/garlic/olive oil purée) and placed on large skewers and grilled upright on an open flame. While that might be an issue for most people to replicate, there are other ways to duplicate the picanha. You can simply grill them, broil them, and even pan fry in a cast iron skillet like I did in this recipe.
Equipment
- food processor
- cast iron pan
Ingredients
- 1 whole culotte about 2.5lbs; untrimmed
- 1 small onion diced
- 1 head garlic peeled
- 1/4 cup olive oil
- coarse sea salt
- cracked black pepper
- 2 tbsp butter
Instructions
- Purée the onion, garlic, and olive oil in a food processor.
- Cut the culotte with the grain into 3 steaks.
- Marinate the steaks with the Brazilian sofrito in a gallon sized storage bag for 24 hours. Make sure to squeeze out the excess air.
- Melt the butter in a large cast iron skillet over medium high heat. Place the steaks on a meat/fat side. Sear for 4 minutes.
- Flip the steaks to the other meat/fat side. Sear for 4 minutes.
- Flip the meat to the fat side facing down. Cook for 5 minutes to render out some of the fat.
- Flip the steaks to fat side up. Sear for 2 minutes.
- Remove the steaks from the skillet. Allow to rest for 10 minutes.
- Thinly slice the steaks against the grain.
Cachapas Llanera
Cachapas Llanera
Cachapas can be made savory as a main course. The corn pancakes are made a little larger than the ones you’d eat for breakfast. Instead of filling them with cheese, these cachapas are filled with sautéed skirt steak, peppers, onions, panela cheese, tomatoes, and avocado. It’s then topped with crumbled cheese. Your stomach will thank you once you eat this baby.
Servings: 3 cachapas
Equipment
- food processor
Ingredients
Cachapas
- 2 cups corn
- 1/4 cup masa flour
- 1 large egg
- 1/2 cup whole milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp butter
Filling
- 2 tbsp olive oil
- 12 oz skirt steak cut into strips
- 1/2 small onion sliced
- 1 green bell sliced
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- panela cheese
- 1 small tomato sliced
- avocado sliced
- crumbled queso
Instructions
- Add all of the cachapas ingredients to a food processor.
- Process until smooth. Let sit for 10 minutes before cooking.
- Season the skirt steak with Worcestershire, salt and pepper.
- Heat the oil on a griddle over medium high heat. Add the skirt steak, peppers, and onions.
- Stir fry for 5 minutes. Set aside.
- Melt the butter on a nonstick pan over medium heat. Ladle 1 cup of the batter into the pan.
- Cook for 6 minutes, then flip.
- Place a couple slices of panela and tomato on the bottom half of the cachapas. Top with 1/3 of the skirt steak stir fry. Cook for 5 minutes.
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.
