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Posts Tagged ‘beef’

  1. Roasted Veal Bone Marrow – Recipe

    August 23, 2018 by Varga László

    Ingredients (3-4 servings):

    • 1 kg veal (beef) marrow bones cut crosswise
    • 2 tablespoons coarse sea salt
    • 1 tablespoon olive oil
    • freshly ground black pepper
    • some parsley leaves
    • 4 buns

     

    Preparation method:

    1. Smear some olive oil on the bottom of an oven proof dish.
    2. Lay the bones with marrow in this dish.
    3. Drizzle a bit of olive oil on the bones and season them with sea salt and freshly ground black pepper.
    4. Lay this dish in the oven preheated to 200 C and roast for half an hour, until the marrow starts to get bubbly.
    5. Chop roughly the parsley leaves.
    6. Halve the buns, drizzle some olive oil on their tops and roast them a few minutes in the oven.
    7. Serve the hot bone marrows straight from the oven, garnished with the chopped parsley and lots of of the crunchy seasalt, together with the roasted-toasted buns.

  2. Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

    July 9, 2018 by Varga László

    Ingredients (8-10 servings):

    • 1.5 kg tripe precooked
    • 1.5 kg turkey wings
    • 3 medium onions
    • 3-4 bay leafs
    • 1 bulb of garlic
    • 3 green chili peppers
    • 3 celery stalks
    • 200 g tomato puree
    • 1 tablespoon oregano
    • 1 tablespoon sweet paprika
    • 2 limes
    • 1 kg of oyster mushrooms
    • 1 medium red onion for garnishing
    • a bunch of parsley or coriander leaves for garnishing
    • salt and pepper to taste.

    Preparation method:

    1. Wash the tripe in 1-2 bowls of fresh water.
    2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
    3. Disjoint the turkey wings.
    4. Clean the garlic cloves.
    5. Add the tripe to a large cooking pot ( I used an open fire kettle, because I cooked outside). Fill with enough water to cover it . Start cooking.
    6. Add the turkey pieces, onion, garlic and bay leafs.
    7. Grille the green chili peppers, turning them a few times, until a bit charred on all their sides.
    8. Chop the grilled chili peppers.
    9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
    10. Season with the sweet and hot paprika.
    11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
    12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
    13. When the tripe and turkey has cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
    14. Slice thinly the red onions.
    15. Chop the parsley.
    16. Cut the remaining lime into wedges.
    17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.

  3. Rabo de Torro – Spanish Bull Tail Stew Recipe

    May 14, 2015 by Varga László

    Rabo de Torro - Spanish Bull Tail Stew 17

    I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
    Recently I had a free long weekend and I finally set my mind on it.

    Ingredients (6 servings):Rabo de Torro - Spanish Bull Tail Stew 0

    • 2 kg cow tail / oxtailRabo de Torro - Spanish Bull Tail Stew 02
    • 400 g canned tomatoes
    • 1 l dry red wine (If Spanish is better 😉 )
    • 150 g wheat flour
    • 2 cups beef stock
    • 2 carrots
    • 2 medium onions
    • 1 bulb garlic
    • 1 red bell pepper
    • 2 teaspoon chopped ginger
    • 50 ml olive oil
    • 4 cloves
    • 4 bay leafs
    • salt and freshly ground pepper to taste

    Preparation Method:

    1. Cut the tails at each joint, Season the bull tail with salt and pepper.Rabo de Torro - Spanish Bull Tail Stew 03
    2. Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.Rabo de Torro - Spanish Bull Tail Stew 05
    3. Dice the onions, chop the garlic and ginger.Rabo de Torro - Spanish Bull Tail Stew 04Rabo de Torro - Spanish Bull Tail Stew 06
    4. Slice thinly the carrots.Rabo de Torro - Spanish Bull Tail Stew 10
    5. Slice thinly the red bell pepper.Rabo de Torro - Spanish Bull Tail Stew 07  Rabo de Torro - Spanish Bull Tail Stew 09
    6. In a large cast iron pan heat olive oil over medium high heat.
    7. Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.Rabo de Torro - Spanish Bull Tail Stew 08
    8. In batches, sear every piece of tail until browned on each side.
    9. Remove the bull tails from the pan and set them aside.
    10. Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
    11. Add the sliced bell pepper and sate 5 more minutes.Rabo de Torro - Spanish Bull Tail Stew 11
    12. Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.Rabo de Torro - Spanish Bull Tail Stew 12
    13. Place back the tail pieces into the pan, add the remaining wine and stock.
    14. Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.Rabo de Torro - Spanish Bull Tail Stew 13vRabo de Torro - Spanish Bull Tail Stew 14
    15. Serve with french fries.Rabo de Torro - Spanish Bull Tail Stew 15 Rabo de Torro - Spanish Bull Tail Stew 18