Tag: beef

Pork in Tuna Sauce (Vitello Tonnato)

Posted on by

Canarian Recipes: Ternera con Salsa De Atún

Vitello Tonnato Canarian Style
With Pork Fillet, served hot or cold

A classic Italian dish, originally of poached veal, thinly sliced and served with a creamy tuna and caper sauce, perfect for appetizers or light meals. Also works well with beef.

Ingredients

  • 700 g pork fillet
  • 2 tbsp oil
  • 1 carrot, chopped
  • 1 celery stalk, chopped, optional
  • 1 small onion, chopped
  • 100 ml dry white wine
  • 150 ml vegetable broth
    For the Sauce:
  • 200 g canned tuna, drained
  • 3 tbsp mayonnaise
  • 2 tbsp capers
  • 4 anchovy fillets, optional
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Preparation

  1. Heat oil in a pan and sear the pork on all sides and set aside.
  2. Add chopped carrot, celery, and onion.
  3. Pour in white wine and vegetable broth and simmer until reduced by half.
  4. Add back the pork and simmer for 10-15 minutes.
  5. Blend tuna, mayonnaise, capers, anchovies and lemon juice into a smooth sauce.
  6. If serving warm, heat the sauce gently before serving.
  7. Arrange pork slices on a platter and drizzle with tuna sauce.
  8. Garnish with capers and parsley.

Cooking with Beef

For best results cook the beef as a roast, slicing rare or well done to your liking.

Braised Beef in Red Wine

Posted on by

An extremely versatile beef recipe. Oven, Slow Cook, Instant Pot. Serve with mash, pasta, rice, fries, with optional carrots, mushrooms.
Make ahead with mash topping.

Ingredients

  • 800g beef, in cubes
  • 1-2 carrots, cut on an angle, optional
  • 1/2 large onion, finely chopped
  • 1/2 large onion, chopped 1 inch, or pearl onions
  • 750ml red wine, oak flavour works well
  • 200g mushrooms, halved or quartered, opgional
  • 50g/3 tbsp butter
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 4 tbsp flour, or 2 to 3 corn flour in water
  • 750ml beef stock
  • 3-4 tbsp oil
  • salt, pepper, herbs,  to taste
  • chopped parsley, for garnish

Instructions

  1. Heat oven to 170C/150C air fryer.
  2. Pat the beef dry with paper towels. Season with  salt and black pepper.
  3. Heat oil to medium-high heat and sear the beef in batches
  4. Set aside.
  5. Add oil to the pot, then sauté the finely chopped onion, garlic and carrots if using.
  6. Set aside leaving the juice in the pan. Add butter.
  7. Briefly saute the mushrooms (if using) and 1 inch chopped onions and set aside.
  8. Add tomato paste, red wine and stock, bring to a simmer .
  9. Add back beef, carrots and onions etc..
  10. Transfer to an oven proof dish and place in the oven for 90 minutes.
  11. Taste and adjust seasoning with more salt and pepper.
  12. Add the remaining mushrooms and onions, lower the heat and cook for a further 30 minutes.
  13. Garnish with parsley and serve with mashed potatoes, rice or pasta.

Note: Cuts of beef vary enormously and affect texture and cooking time. Choose a cut with fat, not too lean, and don’t worry about a little gristle.

Slow Cooker

Largely follow the recipe above with these changes.

Use the slow cooker on full heat instead of the oven for 3 to 4 hours, adding mushrooms, large cut onions for last 40 minutes.

Instant Pot 

Largely follow the recipe above with thee changes.

  1. Use Saute Option to brown meat, onions, etc.
  2. DO NOT thicken at this stage.
  3. Pressure cook on medium for 40 minutes.
  4. Quick release and add mushrooms.
  5. Pressure cook 5 minutes with quick release.
  6. Thicken while warm using SAUTE of needed.

 

 

Best Sauce for Steak?

Posted on by

The best steak sauces balance richness with acidity or bold flavors. Making pan sauces is relatively simple and imparts a rich, robust flavour to dishes. If you’ve already mastered how to cook the perfect steak then read on.

Quick Links for Steak Sauces

Top Steak Sauces

Top choices including creamy mushroom sauce, peppercorn sauce, bright chimichurri, classic béarnaise and savory red wine jus. Butter based sauces, eg simple garlic butter are also excellent for enhancing flavor without covering the taste of the meat.

Chimichurri SauceChimichurri Sauce

Originating from Argentina commonly served with steak, an oil-based, blending of finely chopped coriander, garlic, oregano, red wine vinegar and red pepper flakes for a tangy, herby flavor.

Peppercorn SaucePeppercorn Sauce

A classic sauce made with black peppercorns, cream and brandy for a lovely, rich sauce. Use mustard instead of Worcestershire sauce (NOT in the classic recipe).

Diane SauceDiane Sauce

Diane sauce is typically a creamy, light brown, or beige color. A traditional Diane sauce DOES NOT rely on Worcestershire sauce for a kick, a classic recipe can be made ...

Garlic Butter SauceGarlic Butter Sauce

5 minute garlic butter sauce, flavorful and pairs perfectly with steak, chicken, pasta and seafood. Excellent chilled for making garlic bread. Herbs to your taste!

Creamy Mushroom SauceCreamy Mushroom Sauce

A highly versatile creamy Mushroom Sauce for steak, chicken, pork and other seared meats. Goes well with pasta too yet incredibly simple to make.

Red Wine SauceRed Wine Sauce

Deliciously rich red wine sauce as an accompaniment to steak. Easy to make – cook it while steaks are resting then drizzle over. Goes well with chicken too.

Blue Cheese SauceBlue Cheese Sauce

This classic blue cheese sauce comes together in under 5 minutes with just 4 ingredients. Loaded with blue cheese flavor and great for salads, steaks, fries, it’s perfectly balanced.

Béarnaise SauceBéarnaise Sauce

Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.

Quick Links for Steak Sauces

Beef and Mushroom Casserole

Posted on by

An extremely versatile beef and mushroom recipe. Oven, Air Fryer, Instant Pot.
Serve with mash, pasta, rice fries, carrot/potato mash.
Make ahead with mash topping.

Ingredients

  • 3 tbsp vegetable oil
  • 1½kg braising beef cut into 3.5cm pieces
  • 4 large onions thickly sliced
  • 3 tbsp plain flour or 2 tbsp corn flour in water.
  • 500ml dark beer (or red wine/stock mix)
  • 800ml beef stock
  • 450g button mushrooms halved
  • herbs to taste
  • handful parsley to serve, optional

Instructions

  1. Heat oven to 170C/150C air fryer.
  2. In a large pan on high heat and add 1 tbsp oil.
  3. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd.
  4. Remove each batch and set aside on a plate.
  5. Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown.
  6. Stir in the flour and cook, stirring, for 1-2 mins.
  7. Add the beer and stir well to deglaze the pan, scraping up any sticky bits.
  8. Return the beef to a casserole dish, pour in the stock and add herbs.
  9. Bring to a simmer then put the lid on, transfer to the oven and cook for 1 to 1½ hrs.
  10. Add the mushrooms to the casserole, stir well and return to the oven for a further ½ to 1 hr.
  11. Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish.
  12. Serve with mash, pasta, fries, rice.
  13. Serve gravy separately, optional.

Note: Cuts of beef vary enormously and affect texture and cooking time. Choose a cut with fat, not too lean, and don’t worry about a little gristle.

Instant Pot 

  1. Use Saute Option to brown meat, onions, etc.
  2. DO NOT thicken at this stage.
  3. Pressure cook on medium for 40 minutes.
  4. Quick release and add mushrooms.
  5. Pressure cook 5 minutes with quick release.
  6. Thicken while warm using SAUTE of needed.

 

 

Ribeye Steak with Roast Potatoes

Posted on by

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

Posted on by

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 beef 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

Posted on by

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

Posted on by

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

Posted on by

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

Posted on by

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.