Tag Archives: beef

Ropa Vieja

Recipe,
2 Tbsp. canola oil
1.5 lbs. thick-cut chuck roast, in 1″ cubes
  • Heat oil in a Dutch oven over medium heat
  • Brown meat on all sides and remove to a plate
1 onion, diced
1 bell peppers, diced
4 cloves garlic, minced
2 tsp. oregano
2 tsp. cumin
2 tsp. paprika
1/8 tsp. allspice
1/8 tsp. cloves
2 tsp. salt
1/2 tsp. pepper
1/2 cup dry white wine
  • Add onion and peppers to the pot and cook over medium heat for 15-20 minutes until very tender
  • Add the garlic and spices and cook for another minute
  • Add the white wine and bring it to a rapid boil, deglazing the pan
1 cup chicken broth
15 oz. can crushed tomatoes
6 oz. tomato paste
  • Add to the pan and simmer for 5 minutes
6 baby carrots, cut in half
1 stalk celery, cut in half
2 bay leaves
  • Add to the pot along with the meat
  • Bring to a boil, then cover and simmer for 3-4 hours or until the meat is fork tender and shreds easily
6 green olives, rinsed and minced
1/4 cup roasted red peppers, diced
1 Tbsp. capers, rinsed and drained
  • Discard the celery and bay leaves
  • Remove the meat to a plate, shred it, then return to the pot
  • Add olives, peppers, and capers
  • Simmer uncovered for 30 minutes to thicken
  • Serve with black beans, rice, and sweet plantains

Chili

Recipe, ,

1 lb. ground beef
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
10 oz. tomato purée
15 oz. tomatoes, diced
15 oz. kidney beans, canned, drained, or refried beans
1 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper

optional: 1-2 Tbsp. brown sugar, and/or harissa

  • Brown beef and drain grease.
  • Add remaining ingredients and simmer or cook in slow-cooker for 8 hours.

Taco Beef

Recipe,

1 lb. ground beef
1/4 white onion
1/2 jalapeno pepper (or 1 Poblano pepper and 1/2 tsp. chili powder, or 1 tsp. chili powder)
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. paprika

  1. Brown beef, onion and jalapeno, breaking beef into small chunks.
  2. Add spices and mix well.
  3. Remove from pan with slotted spoon to drain grease.

Barbacoa

Uncategorized, , ,

2½ lb. chuck roast, cut into 2″ chunks
3 cloves garlic, minced
2 chiptoles in adobo sauce, chopped
12 cherry tomatoes, chopped
½ white onion, chopped
1 lime, juiced
2 Tbsp. soy sauce

  • Combine all ingredients in a large ziplock bag, toss to coat, and refrigerate overnight.

3 bay leaves
1 Tbsp. ground cumin
1 Tbsp. oregano
2 tsp. salt
1 tsp. black pepper
¼ tsp. ground cloves
½ cup beef broth or water

  • Combine with marinated meat in slow cooker.
  • Cook for 6-8 hours on low,or 3-4 hours on high.
  • Shred and serve.

Source: http://www.gimmesomeoven.com/barbacoa-recipe/

Shepherd’s Pie

Recipe, ,

Filling:

1 Tbsp. butter
1/2 onion, finely chopped
1 carrot, finely chopped
1 lb. ground beef
2 Tbsp. flour
1 Tbsp. ketchup
2 Tbsp. heavy cream
3/8 cup chicken broth
3/8 cup beer
1 Tbsp. soy sauce
1 tsp. thyme, minced
1/2 cup frozen peas

  • Saute onion and carrot in butter until onions are caramelized and tender, about 8 min.
  • Add beef, season with salt and pepper, and cook until browned, about 6 min.
  • Add flour and tomato paste, and cook until paste starts to darken, about 1 min.
  • Add cream and cook about 1 min.
  • Add broth, beer, soy sauce and thyme. Simmer until thickened but still saucy, about 5 min.
  • Remove from heat, add peas, season with salt and pepper, and add to casserole dish.

Topping:

1 lb. potatoes
1 Tbsp. butter
3 Tbsp. heavy cream

  • Cut potatoes and boil until tender. Drain and mash with butter and cream.
  • Spread potatoes over filling, smooth top and then make ridges with a fork.
  • Bake at 375F (190C) for 15 min., until bubbling.
  • Broil (high) for 3-5 min., until golden brown.
  • Remove from oven and cool for 10 min. before serving.