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Category: meat
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Cowboy Matambre
Part 2 of my recipes from the cookbook Culina Mundi. An Argentinean dish, often served as an appetizer. This took some time and skill to make. The hardest part was making sure it was sealed properly. If the meat is thick, I would suggest to pound it thinner, it will be easier to roll.
Cowboy Matambre
Ingredients
- 4 1/2 pound flank steak
- 2 cloves garlic, finely chopped
- 1 tablespoon parsley, chopped
- salt and pepper
- 1 tablespoon olive oil
- 4 eggs
- 9 ounces carrots
- 1 pound fresh spinach
- 2 red bell peppers
- 1 pinch crushed red pepper
- 1 pinch paprika
- 1 cup shredded Gruyere cheese
- 2 medium onions
- 2 bay leaves
Directions
- Spread the steak on a large cutting board. Remove any skin with a small knife. Place the steak in a baking pan. Season with the garlic, parsley, salt and pepper, and sprinkle some olive oil. Place in fridge to marinate for 24 hours.
- Boil the eggs for 10 minutes and shell them. On the meat evenly spread with peeled carrot sticks, spinach leaves, and halved eggs. Cover with strips of red pepper.
- Season with paprika and crushed pepper. Cover with the cheese. Using two hands roll the meat.
- Using a needle, pass the the kitchen twine through the meat to seal the edge. Tie up the meat.
- Bring 4 quarts of water to a boil, with carrot disk and peeled onions, and bay leaves. Place the meat and lower the heat. Simmer covered for 2 hours. Serve sliced.
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New England Turkey Burger
Swedish Meatballs
Individual Bacon & Cabbage Pies
Carne de Res con Tomatillos
Comfort food Mexican style! Adapted from Mexican Cooking from Roger Hicks.
Ingredients
- 2 1/2 pounds round steak
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, finely chopped
- 12 ounces chorizo
- 1 or 2 fresh serrano chili, or canned, sliced
- 1 handful fresh coriander or use parsley as a substitute, chopped
- 10 ounces of fresh tomatillos
- salt and pepper
- 12 new potatoes
- 1 cup beef stock, add water if needed
Directions
- In a heavy stock pot, heat up the oil and brown the meat on all sides. Set aside. In the same pan cook the onions and garlic, until translucent. Add the chorizo and cook for a few mintues more. Add the beef back into pot. Add the rest of the ingredients, except the potatoes. Cover and simmer for about 2hours, until the beef is tender.
- Meanwhile, boil the potatoes in a salted water. Add to the beef and cook for another 5 to 10 minutes.
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Beef Stew with Smoked Eggplant Puree
This is a great comfort food recipe! It takes some time to make but well worth it. Maybe for one of those snowed in days or family Sunday dinners. Adapted from Cooking with Loula, Greek recipes from my family to yours, by Alexandra Stratou.
Beef Stew with Smoked Eggplant Puree
Ingredients
- 2 pounds boneless beef brisket, cut into 1-inch pieces
- salt and pepper
- 2 onions
- 3 whole cloves
- extra-virgin olive oil
- 2 cloves garlic, crushed
- 3/4 cup red wine
- 1 tablespoon tomato paste
- 1 cinnamon stick
- 1 bay leaf
- 1 14-ounce can diced tomatoes
- 1 1/2 teaspoon sugar
- 3 pounds eggplant
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 3/4 cup milk
- 1/2 cup grated Parmesan cheese
- ground nutmeg [/recipe=ingredients]
Directions
- Season the beef with salt. Peel one of the onions and stick the cloves into it. Finely chop the other onion. Add about 1/2-inch of oil to a large pot set over high heat. Add the beef and brown on all sides. Set the beef aside.
- To the pot add the chopped onion, garlic, the whole onion. Reduce the heat to medium and cook till the onions are golden. Add the wine and bring to a boil until the alcohol has evaporated.
- Add the beef back to the pot, along with any accumulated juices. Add the tomato paste, cinnamon stick, bay leaf and some pepper. Add water barely covering the meat. Bring to a boil, cover, reduce heat to simmer for 1 hour 1/2. Check occasionally and add water if needed.
- Add the tomatoes, season to taste and cook for another hour, uncovered., on low heat. Taste, season and add the sugar.
- While the meat is cooking, prepare the eggplant. Pierce the eggplants all over, then smoke them by putting them in a broiler. Turn over constantly until charred and soft. Cut in half and scoop out the inside flesh. Place in a fine mesh sieve over a bowl to collect the juices.
- Make a béchamel. Melt the butter in a saucepan over medium heat, and all the flour. Stir with a wooden spoon until it becomes golden. Whisk in the milk and eggplant juices. Cook for 20 minutes infill it becomes a thick béchamel. Remove from the heat and add the cheese and season to taste with salt, pepper and nutmeg. Chop up the eggplant flesh and add to the béchamel. Season to taste once more.
- Remove the whole onion, cinnamon stick, and bay leaf from the meat before serving. Make a mount of the eggplant puree on a platter and top with the beef.
