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Beef Recipes

Rice and Peas with Beef   HT  MC  West Indian  100mins

Serves 4   Hot  Meat  Pulses  Main Course  Dairy free  Caribbean  West Indies

Ingredients

4 tbsp Oil 

1 tbsp Brown Sugar

450g/1lb Beef, cut into cubes 

Water

1 Beef Stock Cube

225g/8oz Long Grain White Rice 

100g/4oz Fresh Pigeon Peas, pre-soaked 

100g/4oz Coconut Milk 

Salt and pepper

Instructions

1. Heat the oil in a large saucepan until hot. Add the brown sugar and cook, stirring until it has almost caramelized. 

2. Add the beef with enough water to barely cover. Crumble in the stock cube, mix well and bring to the boil. Reduce the heat then partially cover and and simmer, for 1 hour, stirring from time to time and adding more water to prevent it burning if necessary. 

3. Add the remaining ingredients, mix well and simmer, uncovered, for 20 minutes, stirring from time to time. 

4. Remove from the heat, cover and set aside for 15 minutes before serving.

 

Cuban Picadillo Recipe with Ground Beef

This picadillo recipe is a cuban picadillo recipe made with ground beef called picadillo santiaguero. You can serve it with rice or use it as a filling for empanadas and papas rellenas.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

1 pound ground beef

1 teaspoon oregano

1 teaspoon cumin

4 cloves garlic

1 medium white onion (chopped fine)

4 cloves garlic

1 medium white onion (chopped fine)

1 small green pepper (chopped)

1/2 cup beef stock

3/4 cup tomato sauce

2 small potatoes (peeled and diced)

8 to 10 green olives (pitted)

salt and pepper to taste

olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

Serves: 4 - 6 servings.

 

Trinidad beef curry

700g lean braising steak, all fat and gristle removed and cut into small cubes
2 large Spanish onions, finely chopped
2.5cm cube fresh root ginger, finely chopped
3 large cloves garlic, finely chopped
2 hot green chillies, de-seeded and chopped
2 tablespoons sunflower oil
2 table spoons St Kitts curry powder
Salt and pepper to taste
600ml thin coconut milk

Heat the oil in a heavy based frying pan. Add all the chopped
onions, fresh root ginger, garlic and chillies. Stir-fry until the
onions turn golden. Add the curry powder and stir-fry for another
few minutes ensuring the spices do not burn.

Add the steak and stir continuously until it has evenly browned
and coated in the onion and spice mixture. Add the salt and pepper
and stir well.

Pour in the coconut milk and stir whilst it reaches boiling point,
reduce heat, cover pan and simmer for 90 minutes until the meat is
tender.

 

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© 2008 Paul Kavanagh. All rights reserved.