Tag: beef

Ribeye Steak with Roast Potatoes

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Grilled entrecôte with baked potatoes is a classic dish much appreciated for its simplicity and intense flavour. The entrecôte, known for its juiciness and balance of meat and fat, is cooked quickly on the grill to maintain its tenderness and enhance its natural taste.

Accompanied by crispy baked potatoes on the outside and soft on the inside, this dish is perfect for both special occasions and hearty lunches. The combination of the golden meat with the aroma of roasted potatoes and herbs creates a homely, savoury, and comforting meal.

Ingredients for 2

  • 2 beef entrecôtes
  • Coarse salt to taste
  • Black pepper to taste
  • 1 tablespoon of olive oil
  • 1 clove of garlic (optional)
  • 1 sprig of rosemary or thyme (optional)

For the Baked Potatoes

  • 3–4 medium potatoes
  • 2 tablespoons of olive oil
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon of sweet paprika (optional)
  • 1 clove of minced garlic
  • Chopped fresh parsley (optional)

Method

  1. Preheat the oven to 200 °C.
  2. Wash the potatoes thoroughly and cut them into wedges or medium cubes.
  3. lace them on a baking tray and add olive oil, salt, pepper, minced garlic, and paprika.
  4. Mix well to ensure everything is evenly coated.
  5. Bake for 30–40 minutes, stirring halfway through, until golden and crispy.
  6. Remove the meat from the refrigerator 15–20 minutes beforehand to reach room temperature.
  7. Season with coarse salt and pepper.
  8. Heat a frying pan or griddle over high heat with a little olive oil.
  9. Cook for 3–4 minutes on each side for medium rare.
  10. Adjust the time based on your preferred level of doneness.
  11. Optionally, add garlic and rosemary to the pan for extra flavour.

Serving

Let the meat rest for 2–3 minutes before slicing.
Serve the entrecôte alongside the baked potatoes.
Sprinkle fresh parsley over the potatoes for added colour and aroma.

Tip: For an extra burst of flavour, add a small knob of butter on the hot entrecôte just before serving.

Canarian Cachopos

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Cachopo is one of the most characteristic beef dishes of Asturian cuisine, although its consumption has now spread throughout Spain and the Canaries. It consists of two thin beef fillets stuffed with cheese, ham or even vegetables, coated in breadcrumbs, and fried in hot oil.

Often served with chips as a main meal or can be sliced and served as a tapa.

Ingredients

  • 2 thin steaks of approx. 150g each
  • 50g of sliced ​​Serrano ham
  • 50g of sliced ​​cheese
  • 3 or 4 small mushrooms sliced (optional)
  • Flour
  • 1 medium egg
  • Breadcrumbs
  • Frying oil
  • Salt and pepper

Instructions

  1. If using mushrooms, fry lightly in butter or oil and set aside.
  2. Heat plenty of oil in a frying pan.
  3. Place the steaks on a board and flatten them.
  4. Spread the mushrooms, ham and cheese slices over one of the fillets and place the second fillet on top so that they fit together.
  5. Roll the cachopo in a plate of flour.
  6. Dip the cachopo in the beaten egg.
  7. Coat the cachopo in breadcrumbs and set aside.
  8. Fry the cachopo in the hot oil and let it cook for approximately 5 minutes, turning it over when half way.
  9. Remove the cachopo and let it rest briefly on a plate with kitchen paper to absorb the excess oil.

Easy Canarian Meatballs

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Canarian Recipes: Albóndigas Canarias Fáciles

The ultimate recipe for making the best homemade meatballs, a traditional dish with soft and appetizing meatballs with a rich homemade tomato sauce.

Ingredients

  • 1.5 kg of ground beef
  • 1 egg
  • 2 tbsp breadcrumbs
  • 1 large onion
  • 2 cloves of garlic
  • 4 ripe tomatoes (or can)
  • Splash of brandy, optional
  • Sweet paprika
  • Flour to coat
  • Olive oil
  • Salt and black pepper

Instructions

  1. Mix the meat in a bowl with the whole egg, salt to taste, ground black pepper and breadcrumbs.
  2. Set aside for half an hour before shaping them.
  3. Roll them in flour, seasoned if you wish and sear them in oil.
  4. They should remain pink on the inside.
  5. In the same oil add the julienned onion, tomatoes, chopped and the garlic in pieces.
  6. Over medium heat continue frying until the sauce thickens a little.
  7. Blend or thicken a little if needed.
  8. Mix the sauce well with the meatballs and add the splash of brandy and sweet paprika
  9. Cook for about five minutes on low heat.

 

 

Chickpeas with Minced Meat

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Canarian Recipes: Garbanzos con Carne Molida
See below for using dried chickpeas. use beef, pork or both

Ingredients

  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 3 garlic cloves minced
  • ½ pound ground beef and ground pork
  • ½ pound ground pork
  • ½ teaspoon ground chili powder
  • ¼ teaspoon ginger
  • Salt and pepper
  • ½ cup beef stock
  • 2 tablespoons tomato paste
  • 2 cans of chickpeas rinsed and drained

Instructions

  1. Heat the olive oil in a medium pan over medium-high heat.
  2. Add the onions and cook until softened, about 4 minutes
  3. Add the garlic and cook 2 minutes more.
  4. Add the ground meat, and cook until well browned, about 6 to 8 minutes.
  5. Add the chili, ginger, salt, pepper and cook, stirring for 1 minute.
  6. Add in the beef stock, tomato paste and chickpeas and bring to a boil. Reduce heat to medium, and cook for about 20 to 25 minutes.
  7. Serve warm with rice, mash, crusty bread.

Using Dried Chickpeas Instant Pot

  • 1/3 kg chickpeas
  • Water to cover plus 1 inch
  • Salt

Instructions
Cover the chickpeas by 1-inch of water. Add 1 tsp salt.
For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.*

The Traditional Soaking Way

  • 1/3 kg chickpeas
  • Water

Instructions

  1. Soak chickpeas overnight, or for at least 8 hours in water. You will need about 3 times as much water as chickpeas. They will more than double in size.
  2. When ready strain the chickpeas, put them back in the pan, and then cover with fresh water. The water line should be at least several cm (a couple of inches) above the chickpeas. This allows for further swelling and water evaporation during cooking.
  3. Cook the chickpeas for at least 90 minutes, possibly for 2 hours. They are ready when you can easily squash them between two fingers.
  4. During the cooking process, you can remove the white foamy stuff by scraping it off with a large spoon.
  5. When cooked, strain with a large colander and rinse with clean water and allow to cool.

Canarian Fiesta Beef

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Canarian Recipes: Carne Fiesta Canaria
Meal or Tapa, Fiesta Beef, an alternative to pork, is one of the most popular dishes in Canarian tourist cuisine. Served at celebrations traditionally but often seen on the more ´local´ tapas menus.

Ingredients for 4

  • 700 g of beef
  • 100 ml dry red wine
  • 50 ml of wine vinegar
  • 6 cloves of garlic
  • Salt, ground black pepper to taste
  • 2 tablespoons of sweet paprika
  • 1 tablespoon of oregano
  • 1 tablespoon thyme
  • ½ teaspoon hot pepper flakes or chili powder
  • 20 ml of oil

Method

  1. Crush the garlic, season with salt and pepper and mix with the oregano, thyme, sweet paprika and hot pepper flakes.
  2. Add the oil, wine and vinegar to the mixture.
  3. Mix with the meat and mix well. Leave to rest in the refrigerator for at least 3 hours or overnight.
  4. Remove the meat from the marinade. Heat oil and brown the meat.
  5. Add the marinade to the pan and cook over low heat for 15-30 minutes.
  6. Let it rest and serve with the desired garnish and bread.
  7. The perfect accompaniment to this recipe is the typical wrinkled potatoes or French fries.

Beef with Peas Over Carrot-Potato Mash

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Savory ground beef is paired with peas atop a warm blanket of carrot and mashed potatoes in this variation on Irish Cottage Pie.

Ingredients

  • 500g ground beef
  • 1 medium onion, diced
  • 3 medium carrots, rough diced
  • 3-4 medium potatoes, peeled and cubed
  • 150g peas
  • 1 cloves garlic, optional
  • 1-2 tbsp tomato paste
  • 100-250ml ml beef broth eg oxo
  • 2 tablespoons oil (or butter)
  • salt, pepper, herbs to taste
  • 2 tsp cornflour in water, as needed

Instructions

  1. Put the potatoes and carrots to cook in one pan of slightly salted water.
  2. Heat the oil in a pan over medium-high heat, add the meat and seasoning, breaking it apart as it cooks.
  3. Add the onions, peas, garlic and cook until near tender, about 5 minutes.
  4. Add the tomato paste and the broth and simmer to reduce until the sauce thickens, about 10 minutes.
  5. If serving with gravy, (more beef stock) thicken at this stage.
  6. Drain and mash the carrots and potatoes, adding a little butter if required.
  7. Serve the meat using a slotted spoon over the mashed carrots and potatoes.
  8. Serve gravy separately, optional.

 

Easy Cheeseburger Bombs

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A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy

Granny’s Beef Rissoles

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Easy recipe for beef rissoles that works equally as well as part of a Summer BBQ or in Winter with mashed potato, cheese and homemade gravy.

Ingredients

  • 500g quality ground beef (or beef and pork)
  • 100-150g grated cheese to dress, optional
  • 2/3 medium onion, chopped, sautéed in butter
  • 1/3 medium onion, chopped fine
  • 1 clove garlic (minced)
  • 1 egg, beaten, yolk optional
  • 1 tablespoon Worcestershire sauce (or eg BBQ)
  • Splash or 2 red wine, optional
  • 1 teaspoon dried herbs, optional
  • Fresh herbs, to dress, optional
  • Salt and black pepper (to taste)
  • Vegetable oil (for searing)

If serving with mash

  • 500 ml water
  • 1 stock cube
  • 3-4 tsp cornflour

Instructions

  1. Preheat Oven to 200°C, 390°F (Air Fryer 180°C, 360°F)
  2. Line a baking tray with tin foil and add enough oil to just cover the bottom.
  3. In a large mixing bowl, combine the ground beef, chilled sauteed onion, chopped onion, minced garlic, beaten egg, sauce, herbs, salt and pepper.
  4. Mix gently with your COLD hands or a spoon – don’t overmix.
  5. Divide the mixture into equal portions and firmly shape them into balls then flatten a little, about 1-inch thick.
  6. Place the shaped rissoles quickly into the preheated oven and bake for 5 to 10 minutes. This will depend on how quickly your oven loses heat and the size of your rissoles.
  7. When they start to crisp, quickly turn, drizzle with wine if using, and return to the oven for a further 5 to 10 minutes.
  8. Spoon the juice over the rissoles, a turkey baster is great, dress with cheese, fresh herbs if using.
  9. Return to the oven. Lower Oven to 180°C, 360°F (Air Fryer 160°C, 320°F)
  10. Bake for 15 to 30 minutes, a question of personal “doneness”.


Tip: Cover with tin foil if you don´t like crispy outsides.

Gravy if making

  1. Dissolve the stock cube in water and bring to the boil.
  2. Lower the heat and slowly add half the cornflour, stirring until thickened.
  3. Add the juices from the rissoles and any cornflour needed to thicken further.