Meats

Meats
September 6, 2020 Leave a comment

Tongue

  • 2-3 lbs of Cow’s Tongue (frozen or fresh)
  • A few bay leaves
  • 1 large onion
  • Garlic
  • Salt
  • Pepper

Instructions

  1. Put all the ingredients in the instant pot with enough water to cover the tongue just enough.
  2. Manual -> High for 90 to 120 minutes; unplug and let it natural release
  3. Let cool enough to handle and remove skin
  4. Slice and save the broth

Estofado

  • 2-3 lbs of cooked, sliced lengua
  • Flour
  • 2x 14oz diced Tomatoes or crushed
  • 2 Knorr Beef Cubes
  • 1-1 1/2 cup of white wine (or substitute with Apple Cider Vinegar but reduce to half)
  • 1 large onion diced
  • Garlic, diced
  • 2-4 Tbsp of Brown Sugar (save for last)
  • 4 Tbsp of Soy Sauce
  • 2 Tbsp of Vinegar (optional, save for last)
  • 5 Bay Leaves
  • 1 cup of canned, sliced button mushrooms (drained)
  • 2 cups of whole, pitted green olives (drained)
  • 1/2 cup of sliced black olives (drained)
  • 3 cups of the lengua broth
  • Oil
  • Salt & Pepper to taste

Instructions

  1. Coat the lengua in flour and brown; set aside
  2. Sweat the onions and garlic
  3. Add the tomatoes, white wine, beef cubes, soy sauce, bay leaves, broth and let it come to simmer
  4. Add the lengua and let it simmer until desired consistency is achieved (half reduction)
  5. Add sugar, vinegar (omit if using Apple Cider Vinegar), salt and pepper to taste
  6. Add mushrooms, olives and let simmer for a few minutes, then serve

 

Meats
March 21, 2020 Leave a comment In Meats

Ingredients

  • 2-3 tsp of Paprika
  • 1-2 lbs of Chicken Breast
  • 2 Containers of choice of mushrooms, halved or quartered
  • 400g of Passata Sauce or Crushed San Marzano Tomatoes
  • 1 12 oz can of Table Cream
  • 6-12 cloves of garlic, minced
  • 2 tablespoons all purpose flour or 1 tablespoons of corn starch
  • 1 large sweet onion, chopped
  • 2 tablespoons butter
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons cognac (or brandy)
  • 4 tablespoons ketchup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon of sugar
  • Salt to taste

Directions

  • Cube chicken then coat with paprika and corn starch, set aside
  • Heat mushrooms and olive oil until hot
  • Cook onions and garlic with salt, until onions are translucent
  • Add mushrooms and cook until mushroom liquid has evaporated
  • Add chicken and cook for a bit until there is some browning, add the cognac until strong alcohol smell has dissolved
  • Add table cream, tomato sauce, Worcestershire sauce, ketchup, mustard, sugar and let simmer until chicken is cooked
  • Add salt to taste and serve with pasta or rice
Meats, To Try
June 10, 2018 Leave a comment

Ingredients

  • 1 tsp olive oil
  • 3 tbsp butter separated
  • 1 lb chicken thighs boneless and skinless, cut into bite size pieces
  • Salt and pepper
  • 2.5 tbsp honey
  • 1 large garlic clove minced
  • 1.5 tbsp cider vinegar

Instructions

  • Heat oil and 1 tbsp butter in a large non stick skillet over high heat.
  • When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white.
  • Add remaining ingredients. Bring to a simmer and turn the chicken to coat in the sauce until it is golden and caramelised.
  • Once the chicken is browned all over, remove from heat. Pile chicken onto mashed potato, and drizzle with a bit of the sauce in the pan. Garnish with parsley if desired!

Servings: 3

Meats
December 3, 2017 Leave a comment

Ingredients

  • 4 large / 5 small chicken thighs , bone in skin on (Note 1)
  • 1/2 cup / 80 g brown sugar , loosely packed
  • 1 tbsp water
  • 400 g / 14 oz coconut milk , low fat (1 can) (Note 2)
  • 1 1/2 tbsp fish sauce (Note 3)
  • 2 1/2 tbsp rice vinegar (or cider vinegar)
  • 2 garlic cloves , minced
  • 1 eschallot / French onion , finely sliced
  • 1/4 tsp white pepper (or black)

Garnishes (optional):

  • 1 shallot , finely sliced (green onion / scallion)
  • 1 large red chilli , finely sliced

Directions

  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  2. Stir, then put the chicken in SKIN SIDE DOWN.
  3. Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
  4. After 25 minutes, turn the chicken.
  5. After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
  6. Turn chicken so the skin side is down. Move it around so the sauce doesn’t catch on the bottom of the skillet and to brown the skin.
  7. Once sauce and skin is brown, remove from heat.
  8. Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).
  9. Garnish with shallots and chilli, if using. Serve with rice.
Meats
December 3, 2017 Leave a comment

Ingredients

  • 1/2 cup / 100g brown sugar, tightly packed
  • 1 tbsp water
  • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces (Note 1a)
  • 1 1/4 cups / 375 ml coconut water (Note 1b)]
  • 1 eschallot / shallot , very finely sliced (Note 2)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp fish sauce
  • 1/4 tsp white pepper

Garnishes:

  • Red chilli and finely sliced shallots/green onions

Instructions

  • Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
  • Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
  • Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
  • At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
  • Stir and the pork will brown and caramelise in the fat.
  • Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
  • Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Meats
December 22, 2016 Leave a comment

Ingredients

  • 2 1/2 pounds flank steak, cut into thin strips
  • 1 cup carrot, shredded
  • 3/4 cup soy sauce
  • 1/4->3/4 cup packed brown sugar (depending on your taste)
  • 3/4 cup water
  • 1/4 cup cornstarch
  • 2 tablespoons olive oil
  • 3 tablespoon garlic, minced
  • 1 teaspoon red chili flakes

Directions

  1. Coat steak strips in corn starch (use ziplock bag for faster coating/shaking).
  2. Brown the coated beef.
  3. Stir together soy sauce, brown sugar, water, olive oil, garlic, and chili flakes in the bottom of slow cooker, then add beef and stir until covered with sauce.
  4. Cover and cook on high for 2-3 hours, or on low for 4-5 hours. 30 minutes before the beef is done, stir in grated carrots.
Meats
December 22, 2016 Leave a comment

Ingredients

  • 1 cup butter, softened
  • 10 cloves garlic, minced
  • 3 tablespoons fresh thyme, finely chopped
  • Salt
  • 1 tablespoon pepper
  • 5-7 pounds boneless Ribeye roast, trimmed
  • 2 tablespoons flour
  • 2 cups beef stock

Directions

  1. Season roast generously with salt and pepper up to 4 days in the fridge, uncovered for seasoning to penetrate and outside skin to dry.
  2. Mix together the butter, garlic, herbs, and pepper in a bowl until evenly combined and rub on roast.
  3. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.)
  4. Place roast, with fat cap up, on a V-rack set in a large roasting pan.
  5. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  6. Let it rest for a good 30 minutes – 1.5 hours covered with foil (loosely) at room temperature.
  7. Heat the oven to as high as it can go of 500-550 degrees.
  8. Put roast back in and sear for 10-15 minutes until it’s crisp and brown then serve.
  9. Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. (you can do this before you sear so the butter does not burn)
  10. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  11. Remove from heat and strain the sauce into a gravy dish.

Notes

  • Get the chuck end of prime rib cut for better flavor
  • Bones is good, keep it
  • 1 lb of meat per person with bone in
  • Minimum of 2-rib size prime rib, maximum of 6 rib size prime rib.
  • You can reheat the roast before searing if the timing is off for 45 minutes in 200 degree oven (best to do it before serving)
March 13, 2016 Leave a comment In Meats
  • 1.5 lbs Ground Lamb
  • 1/4 cup Raisins
  • 2 1/2 oz Goat Cheese
  • 2 tbsp + 2 tsp Mayonnaise
  • 3/4 Red Onion
  • 6 Garlic Cloves
  • 2 tbsp Chopped Cilantro
  • 1 tsp Ground Cayenne Pepper
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1 tsp Garam Masala (optional)
  • Salt to taste (about 3/4 tablespoon)
  • Black Pepper (to taste)

Directions

  1. Place all ingredients in a food processor and mix until desired texture.
  2. Form into kebabs on skewers or use as patties for sliders.
  3. Cook until plump and juice has started to flow clear.
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