Buenos Aires, Argentina is famed, I have been told, for its Beef and Beef Cuisine. Given that this is true, what makes so called Gaucho Beef so good and further, are there Beef recipes that are unique to Argentina and its Beef reputation?
250 ml beef stock
200 gms beef (minced or cubed about 5mm)
150 gms onion (chopped)
150 gms potato (peeled and diced about 5mm)
150 gms carrot (scrubbed and diced about 5mm)
Salt and freshly ground black pepper
4 or 5 Puff pastry sheets
1 egg, beaten
Fry the beef...
Hi chaps, sometimes when I cook a tough cut of beef (short ribs, shin or maybe brisket) in a casserole in the oven or slow cooker it turns out dissapointing taste-wise, almost dry, the sauce/stock is always fantastic so, I guess, I've left it tooooo long (maybe 4 or 5 hours). Sometimes it's ok...
2 lbs of top or bottom round cut into thin slices.
2 - 3 tbsp German style (not the Bavarian sweet) mustard, Dijon works too
5-6 slices of bacon, cut in half
1 medium onion sliced, divided (some for the rouladen)
8 thin slices dill pickle (one large or two small)
salt, freshly ground...
I'm new here having joined earlier today.
One of our favorite suppers on work nights is slow cooker beef & mushroom stew. I sear the beef and the mushrooms before putting them in the slow cooker. I'm having trouble picking the best liquid medium. I've tried the grocery store options in...
Serves: 2 | Preparation time: 10 mins | Cooking time: 25 mins
Top Round Beef meat: 4 thin slices (about 500 g in total)
Basil, fresh: 4 leaves
Garlic: 2 cloves
Dry white wine or a red dry one
Extra virgin olive oil (EVOO): 3 tbsp
Italian Caciotta or Provolone or Scamorza cheese or any meltable...
The Dalmatian region of Croatia is home to some fantastic cuisine. One of the true standouts has to be pašticada. Pašticada, or Dalmatinska Pašticada, is a stewed beef dish cooked in a special sauce and served with homemade gnocchi.
What makes pašticada is the distinct flavour of the sauce...
Prep, 1 month before.
Hang a net of potatoes in a dark warm place.
1 hour before.
Slice fillet steak into batons, do the same with onions, cut the mushrooms into slightly bigger batons.
Check your cream is sour enough, if not add lemon juice.
Peel and chip your potatoes, they should look...
Another use for Corn Maque Choux.
1 LB ground/minced beef
4 large bell peppers - I like to use different colors
1/4 cup +/- EVOO
2 cups Corn Maque Chou (Frozen or canned whole kernel corn.)
1 cup diced onions
1/2 cup diced celery
Dice the tops cut from the peppers - at least 1/2...
This is essentially steak tartare, which is raw meat from a very healthy source, and very fresh (or freshly thawed if you get the meat shipped to you from afar, like I did). I opted to go simple this time.
Beef tartare has its origins in Mongolia, and the French have adapted a preparation to...
We made this back at the end of January 2020 and I didn't take a picture of it for some reason. It was delish though!
You can make a portable version by emptying out a bag of Fritos, then layering the chips, chili, cheese, and garnishes to refill the bag. You can use the big bags for 2 or 3...
Beef stew is a highly underrated comfort food in the culinary world. I think this is because the ingredients are usually readily available. This makes it the perfect food for times when you can't (or don't want to) go to specialty stores to assemble an elevated dish. Despite its humble nature, I...