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Posts Tagged ‘beef’

  1. 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

  2. Chilli con Carne Recipe

    March 26, 2015 by Varga László

    Chilli con carne 12

    Ingredients (8-10 servings):

    • 2 kg beef chuckChilli con carne 01
    • 4 red onions
    • 1 bulb of garlic
    • 2 cans cubes tomatoes
    • 2 cans tomato paste
    • 4 cans black beans
    • 1 red bell pepper
    • freshly ground black pepper and salt to taste
    • 2 teaspoons cinnamon
    • 2 teaspoon ground cumin
    • 2 tablespoons chili powder
    • 2 teaspoons thyme
    • 4 tablespoons chili flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
    • 2 tablespoons corn flour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
    • 100 ml olive oil
    • 75 g dark bitter chocolate


    Preparation method:

    1. Dice the beef into 1 cm cubes.Chilli con carne 02
    2. Chop the onions and garlic.
    3. Cut the red bell pepper in thin stripes.Chilli con carne 08
    4. Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chili powder.Chilli con carne 03
    5. Heat a large cast iron pan over medium high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
    6. Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
    7. Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
    8. Add the chili flakes and saute for another minute.Chilli con carne 04
    9. Return the meat to the pan and add the tomato paste and the diced tomatoes.Chilli con carne 05
    10. Add the corn flour, the remaining cinnamon, cumin, thyme and chili flakes to taste.
    11. Simmer for 1-2 hours stirring now and then, until meat is tender .
    12. Add the red bell pepper stripes and simmer for another 10 minutes.Chilli con carne 09
    13. Add the chocolate pieces and stir to melt them. Chilli con carne 07
    14. Strain the liquid from the black beans cans and add the beans to the chili. Simmer for another 5 minutes .Chilli con carne 10
    15. Serve while still hot with some chocolate crunches on top and some extra chili peppers.Chilli con carne 11

  3. Gulyásleves Recipe – Hungarian Goulash in Cast Iron Kettle

    October 8, 2014 by Varga László

    Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle

    I had over a friend from France – Robin – very nice guy and very good blues musician. His plan is to go by hitchhiking all the way to Australia along singing and playing his guitar and harmonica.

    He has seen a lot of places and has been in a lot of places, having a lot of good stories to tell. He has been through Hungary but from his recollection didn’t eat tasty Hungarian food. So I had to correct his impression on Hungarian cuisine. I met with some friends with whom planed for ages to cook, gulyas soup in a cast iron kettle over open fire. This was a very good opportunity to to finally do it.

    We went to our friends garden unpacked the kettle, set the fire and cooked the delicious goulash or gulyas as it’s called in Hungarian. It was the beginning of the summer on a long Sunday warm afternoon prolonging into the cooler night. In the meantime we had fun, singing talking and drinking beers. As it turned out, it was the start of the open fire kettle cooking – since this time we had another five cookouts at the same venue which (apparently) finished for this year at the end of September. Some of the recipes I already shared, some are still to come.

    And here follows the recipe:

    Ingredients (8-10 servings):

    • 2 kg lean veal, preferably,  but you can also use beef    Gulyasleves - Hungarian Goulash 05
    • 1 kg onionsGulyasleves - Hungarian Goulash 01
    • 2 whole bulbs of garlicGulyasleves - Hungarian Goulash 03
    • 2 kg potatoes
    • 100 ml rendered pork lard or vegetable oil
    • 1/2 kg red/green bell pepperGulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    • 4 tomatoes – about 1/2 kg
    • salt to taste
    • 1/2 tablespoon cumin
    • sweet and hot paprika to taste ( 1 used about 1 tablespoon sweet and 1 tablespoon hot)


    Preparation method:

    1.  Dice the veal into 2 cm cubes.Gulyasleves - Hungarian Goulash 06
    2. Chop roughly the onion and garlic.Gulyasleves - Hungarian Goulash 04Gulyasleves - Hungarian Goulash 02
    3. Dice the bell peppers.Gulyasleves Recipe - Hungarian Goulash in Cast Iron Kettle
    4. Dice the tomatoes into 1 cm cubes.a2014-09-06-22.24
    5. Clean and dice the potatoes into 2 cm cubes.Gulyasleves - Hungarian Goulash 14
    6. Heat the rendered lard/oil into the cast iron kettle.Gulyasleves - Hungarian Goulash 07
    7. Add to the kettle the chopped garlic and onion and fry, stirring them about 5 minutes until golden and fragrant.Gulyasleves - Hungarian Goulash 08
    8. Add the diced meat Gulyasleves - Hungarian Goulash 09and the hot and sweet paprikaGulyasleves - Hungarian Goulash 11
    9. Fry them stirring from time to time for about 15 minutes until the meat has taken a brownish darker color.Gulyasleves - Hungarian Goulash 12
    10. Add water to cover and the salt and cumin to taste. Don’t use black pepper, all the hotness of this dish is from the cumin and hot paprika.
    11. Bring to boil and cook over medium fire for about 2-3 hours until the meat is 2/3 done. It depends on the kind of meat you use and don’t’ forget to stir now and then. Because this step is a lengthy one, you can relax and sing a bit as we did with our recent friend Robin Madier.Gulyasleves - Hungarian Goulash 13
    12. When the meat is about 2/3 done add the cubed potatoes, replenish with some more water to cover and cook for another circa 20 minutes.Gulyasleves - Hungarian Goulash 15
    13. When the potatoes are almost done add the diced bell peppers and tomatoes, add if needed some more salt and sweet/hot paprika to taste.Gulyasleves - Hungarian Goulash 18
    14. Cook for another 10-15 minutes, until the tomatoes and peppers mostly melted in the pot of soup.
    15. Serve the soup while hot.Gulyasleves - Hungarian Goulash 19