Oswald Rivera

Author, Warrior, and Teacher

Category: Beef (page 1 of 8)

(plus a couple of rabbits)

CROQUETAS DE CARNE (Meat Croquettes)

Back on the block, this was a singular dish, mainly for a celebratory occasion. It’s Croquetas de Carne  (Meat Croquettes). Usually, the  recipe is made with beef; but you can substitute ground pork, lamb , turkey or chicken. Any good grade of meat will do. In Nuyorican cuisine we serve the  dish with parsley potatoes or rice.  But whatever accompaniment you want with it, it’ll be a marvelous  and inexpensive banquet.

Note that the recipe calls for deep frying. Any good quality oil will do, be it canola, safflower or sunflower oil. In the old days, th  folks would use lard.  Also, I’ll say it front: this recipe takes time and patience. You have to cook the meat, chill it thoroughly, dip it in bread crumbs, chill again, and then deep fry. Yet the results will be splendid. That’s why, back in Spanish Harlem, it was a special dish.

CROUETAS DE CARNE   t    (Meat Croquettes)

Ingredients:

4 tablespoons butter
¼ cup flour
1 cup milk
2 cups finely ground cooked beef
2 teaspoons lemon juice
Salt and ground black pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
Dry bread crumbs
1 egg, slightly beaten and mixed with 2 tablespoons water
Oil for deep frying

Instructions:

  1.  Melt the butter in a large frypan or skillet. Add milk and cook over medium heat until very thick, stirring constantly. Add beef, lemon juice, salt, pepper, parsley and oregano. Place in refrigerator and chill for 2 hours.
  2.  Remove from fridge and form into cylinders, pyramids or patties. While forming the croquettes it’s advisable to keep hands slightly wet. Dip into bread crumbs and then beaten egg. Dip into bread crumbs again. Place back in fridge and chill for 2 hours.
  3.  Fill a large skillet or fry pan with oil (by at least 1½-inches). Heat until very hot (385 degrees F.) and deep fry croquettes until brown.
    Yield: 4 servings.

 

 

 

KOFTAS

On 08/08/23 I posted a recipe on “Kofta Curry”  which combine Kofta, a type of Meatball, in a curry sauce. This dish was of Indian origin. Then I discovered there are various types of “Koftas.” Let’s get some historical perspective. Koftas are a type of meatball that originated in the Middle East and India.  The word “Kofta” comes form the Persian Kufta, which means “to beat or grind ,” which refers to the ground meat used in the recipe

There are many types of Koftas. Today’s rendition involves cooking the meat in a white sauce combined with the curry.  Note that the meat could be ground beef, pork or lamb. Traditionally, this dish is served on a bed of plain boiled rice. Since we had some Chinese noodles on hand, we used those instead; and it was a delicious combination. This is a delightful rich dish for a any occasion. Your family and friends will applaud your creation.

KOFTAS

Ingredients:

1½ pounds (3 cups) ground meat
2 onions, finely chopped
1 cup fresh breadcrumbs
2 green chilies, finely chopped (optional)
Pinch of ground cinnamon
Pinch of ground cloves
1 egg, beaten
Oil for frying (canola or any good oil)

Sauce:
2 tablespoons butter
¾ cup flour
1-2 teaspoons curry powder
1½ cups beef or chicken bouillon
2/3 cup heavy cream
Diced tomato
Sliced green pepper

Instructions:

  1. Mix the meat with the rest of the kofta ingredients., adding enough beaten egg to bind.
  2.  Form the mixture into small balls and deep fry them in hot oil until golden brown. Drain on paper towels.
  3.  Melt the butter in a large frying pan or skillet. Blend in the flour and curry powder and cook 1-2 minutes.
  4.  Add the bouillon and bring to a boil, stirring. Cook gently, stirring until the sauce has thickened. Add the cream and mix.
  5.  Place the meatballs in the sauce and simmer gently for 10 minutes. Shake the pan occasionally to make sure they do not stick of burn. Serve, either on noodles, as we did it,  or on a bed of rice. Garnish with tomato and green pepper.
    Yield: 4-6 servings.

 

BIFTEC A LA CRIOLLA (Steak Creole Style)

This recipe is similar to a quick stir-fry, and is one of the entries in my first cookbook, Puerto Rican Cosine in America (Running Press). Initially, this dish was prepared in our family using boneless sirloin or round steak, when times were good. During the lean intervals, it was chuck steak. Since the meat was cut very thin into strips, the cooking time was about the same. Then we discovered flank steak. Thinly sliced across the grain to help tenderize the meat, flank steak was great for this dish. In the cooking process, some folks omit the tomato and instead use tomato sauce. We prefer sautéing everything. I think my mother, of beloved memory, probably got the idea from watching some Chinese chef on TV.

BIFTEC A LA CRIOLLA
(Steak Creole Style)

Ingredients:

1½ pounds flank steak, cut along the grain into strips about 1½ inches wide; then cut each strip across the grain into¼-inch slices
9 whole black peppercorns
1 clove garlic, peeled and crushed
1 teaspoon dried oregano
¼ teaspoon salt
2 tablespoons vinegar
¼ cup olive oil
1 large green bell pepper, cored, seeded and cut into ¼-inch strips
1 large onion, peeled and thinly sliced
1 4-ounce can mushrooms, drained
1 large tomato, cored and cut into half moon shapes

Instructions:

  1. Wash meat and pat dry with paper towels.
  2.  In a mortar, crush peppercorns, garlic, oregano and salt. Add vinegar and mix.
  3.  Place meat in a bowl. Add seasonings and blend. Cover and let stand in the refrigerator for 10 minutes.
  4.  In a large skillet or frying pan, heat olive oil. Add meat strips and quickly  brown over medium-high heat.
  5.  Add remaining ingredients and stir-fry 4-5 minutes.
  6.  Serve over rice or vegetables.
    Yield: 4 servings.

MEAT/RICE BALLS IN SAUCE

This is a unique meatball recipe that combines beef (or ground pork, turkey or chicken) with rice. You simply combine the meat with the rice, form it into meatballs and fry in a tomato sauce. It’s a quick and delicious no-frills meal.

MEAT/RICE BALLS IN SAUCE

Ingredients:

1 pound ground beef
½ cup raw rice
¼ cup chopped onion
Salt and ground black pepper to  taste
3 tablespoons olive oil
2 (8-oz.) cans tomato sauce
1 cup water
2 cloves garlic, peeled nd minced
¾ teaspoon dried oregano

Instructions:

  1. In a bowl, mix beef, onions, salt and pepper. Form into small balls
  2. Heat oil in a skillet or fry pan over medium-high heat. Add meat/rice balls and fry, turning frequently until light brown but not crusty on all sides.
  3. Add sauce, water, garlic and oregano. Mix well. Cover and simmer on low heat about 45 minutes.
    Yield: 4 servings.

TUSCAN-STYLE STEAK

Tuscan-Style Steak, also known as Bistecca Alla Fiorentina (Florentine Steak) is a great dish for the summer grilling season. What makes this recipe unique is the addition of fresh rosemary. In some recipes, when grilling, rosemary sprigs are used as a brush for grilling the steaks. I like to marinate the meat in a marinade of chopped fresh rosemary, garlic and olive oil, and then grill.

Note that for this dish, you can use whatever cut of steak you prefer, be strip steak, squirt steak, rib-eye, Delmonico Steak, porterhouse or even chuck. It all depends on your preference and/or pocketbook.

By the way if, as it sometimes happens, rain spoils your barbeque, you can always pan-fry the steaks. they’ll taste just as good.

TUSCAN-STYLE STEAK

Ingredients:

4 steaks 14-16 ounces each
3 tablespoons olive oil
4 tablespoons fresh chopped cilantro
3 cloves garlic, peeled and minced
½ teaspoon sea salt (or Himalayan salt) for each steak
Lemon wedges for serving

Instructions:

1, Marinate the steaks in the olive oil, chopped rosemary and garlic overnight in the fridge, or at least for an hour. You can do this by marinating  them in a covered bowl or, as I prefer, marinating the steaks in a zip-lock bag.
2. Heat a charcoal grill or gas grill to high. It’s important to have a very hot grill when cooking steak. Rub the meat evenly with ½ teaspoon salt.       Grill on hottest part of grill, flipping once, until browned, 4-6 minutes. Cook 4-6 minutes more for medium rare, or until desire doneness. If the        outside starts to burn before the steaks are fully cooked, move to the cooler side of the grill until done. Let the steaks rest 5 minutes before            serving.
Yield: 4 servings.

 

KOFTA CURRY

I call this dish ‘Italian Meatballs,’ although the recipe is known as Kofta Curry. Think of meatballs in a tomato-curry sauce and served over rice. In this case, Turmeric Rice. The dish does have a genuine Indian flavor with the spices utilized; yet it’s an easy enough dish to prepare. For the record, this recipe comes from a cookbook I’ve had for years, The Color Book of Indian Cooking, edited by Eileen Turner (Octopus Books Limited). The Turmeric Rice dish recipe is my own. Enjoy.

KOFTA CURRY

1 lb. (2 cups) minced (ground) beef or lamb                                                           Sauce:
1 onion, finely chopped                                                                                                     1 onion, chopped
2 teaspoons curry powder                                                                                              3 tomatoes, skinned and chopped
1 teaspoon salt                                                                                                                       2 tablespoons (3T) curry powder
Pinch of pepper                                                                                                                     1 tablespoon flour
1 egg, beaten                                                                                                                           ¼ pint (2/3 cup) beef stock
Salt and pepper
Chopped fresh mint to garnish

Mixed together the minced meat, onion, curry powder, salt and pepper and bind the mixture with beaten egg. Divide the mixture into 16 portions, shaping each one into a ball with floured hands. Heat sufficient oil to cover the base of a large frying pan (skillet) and fry the meat balls, turning occasionally, until they are brown all over. Remove from the pan with a slotted spoon and keep hot.

In the same pan, fry the onion and tomatoes for 3 minutes. Add the curry powder and flour and cook gently for 2 minutes.  Blend in the stock and seasoning. Bring the liquid to the boil and add the meat balls. Simmer gently for 30 minutes, turning occasionally.

Sprinkle with chopped mint to garish. Serve with rice and a selection of side dishes, including parathas.
Serves 4

TURMERIC RICE

2 cups long-grain rice (can substitute jasmine rice)
Salt to taste
Water to cover rice by about 1-inch
1 bay leaf
1 teaspoon ground turmeric

 

Wash the rice in cold running water until the water is clear of starch. Drain thoroughly.

Place rice in a pot or pan with water to cover. Add salt and turmeric and bring to boil. Cover, lower heat to a simmer, and cook until water has been absorbed, about 30 minutes. If the rice is not as tender as you want, you can add more water. The grains should be separate and fluffy
Serves 4 to 6.

STUFFED ZUCCHINI WITH MEAT

STUFFED ZUCCHINI WITH MEAT

I’ve had stuffed zucchini dishes before, but not this version. This is the Lebanese method of stuffing zucchini with meat. For full disclosure, this dish is from a cookbook I’ve had for years, Lebanese Delights by Raymonda khoury Naaman. It has become one of my go-too volumes when I want to impress friends and neighbors by serving a Middle Eastern meal.

The recipe is simple enough, sautéed zucchini with meat cooked with various spices. The recipe ingredients says use “lean ground meat.” We deciphered that to be beef, lamb or pork, your choice. You can  even make it with ground chicken or turkey. As an accompaniment we served it with another recipe from Ms. Naaman’s cookbook, Cooked Rice. This dish uses vermicelli noodles as an ingredient, thus it reminds me of Syrian rice, which is prepared the same way.

Enjoy this meal from a culture and cuisine thousands of years in the making.

STUFFED ZUCCINI WITH MEAT
(Koussa Ablama)
Serves 6

Ingredients:

2.2 pound small zucchini, about 5-6 zucchini
1 pound ground meat
4 tablespoons pine nuts
2 medium chopped white or red onions
1 tablespoon butter
4 tablespoons vegetable oil (Note: we substituted olive oil)
2 tablespoons tomato paste
2 cups water
Salt, pepper and cinnamon as desired

Preparation

Wash the zucchini, cut off the stems and hollow them using a zucchini cutter or potato peeler. (Note: you can also use an ice cream cone scooper. In fact, we found this easier when scooping out the zucchini flesh).

Melt the butter in a frying pan; add 2 tablespoons of oil and sauté the zucchinis.

Fry the pine nuts in 2 tablespoons of oil; add the chopped onions and fry until golden in color. Add the meat, salt, pepper and cinnamon and keep frying until the meat is cooked.

Fill the zucchinis with the meat mixture and place them in a pot. Add the tomato paste (dissolved in 2 cup of water) and cook on high heat until done (about 20 minutes).

Serve hot with rice on the side.
(Recipe given bellow)

COOKED RICE
(Riz Mfalfal)
Serves 6

Ingredients:

½ cup vermicelli
1 tablespoon butter
1 tablespoon olive oil
2 cups water
1 cup rice
Salt as desired

 Preparation

Heat the butter and oil in a cooking pot. Add the vermicelli  and fry until golden in color. Add 2 cups of water, salt, and bring to a boil.

Rinse the rice with water, drain it, then add it to the boiling water. Cover the pot and let it boil for another minute, Reduce the heat and simmer until the rice is done.

Turn off the heat and let it stand for 2 minutes,

 

SPICED RUBBED STEAK CARRIBEAN STYLE

Yes, we Nuyoricans like our food with a bit of spice. It goes back to our heritage on the island of Puerto Rico, and which continued with the vast migration to the mainland.  Back in Spanish Harlem (East Harlem these days) we would spice up our steaks with whatever was available in the kitchen cupboard; and we had enough spices on hand to make a go of it. Like this spiced rubbed steak that you can whip up in 15 minutes. The spice rub gives the meat a sweet and sour flavor whether the steak is grilled, broiled or sautéed.  This dish can be done with 4 individual steak servings using porterhouse or club steaks. You can also cook up 2 pounds of  other meat such as bottom round  ribeye or (if times are lean)  chuck steak, and then cut into serving pieces. Lastly, if you want it really spicy you can add cayenne pepper. As noted, this is optional.

We normally do steak in a cast iron skillet;. but some prefer a nonstick skillet. Go with what’s best for you. Traditionally this meal is served with rice.  You can also add a side vegetable, if desired   Buen apetito.

SPICED RUBBED STEAK CARIBBEAN STYLE

Ingredients:

4 porterhouse or club steak (8 ounces per steak, about ½-inch thick)
1 tablespoon brown sugar
½ teaspoon garlic powder
1 teaspoon dried thyme
Salt an pepper to taste
½ teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon cayenned (optional)
3 tablespoons olive oil

Instructions:

  1. Wash steak under cold running water and pat dry with paper towels.
  2. In a small bowl, combine spice ingredients and rubbed the mixture over the entire surface of the steaks.
  3. Heat oil in skillet over medium-high heat. Add steaks and cook 5-6 minutes on each side or until cooked to desired degree of doneness. Transfer meat to a carving board and let it rest 5 minutes before serving.
    Yield: 4 servings.

BAKED GROUND MEAT

I’m told this recipe is of Lebanese origin. The recipe itself intrigued me in that in Nuyorican cuisine, at least in our family,  we would bake ground meat with cheese on top and serve it with bread. Later on, when my palate expanded I discovered Shepheard’s Pie and other ground meat dishes. So I’m always on the lookout for other baked meat specialties. In this rendition, the ground beef is seasoned and formed into meatball shapes and topped with slice onion, potato and tomato.  Le me add. if you want to cut back on your beef intake, you can substitute ground turkey or chicken, and it’ll be just as tasty. This dish is a meal in itself and, with a good crusty loaf of bread, makes for a sumptuous lunch or dinner.

BAKED GROUND MEAT

Ingredients:

1 pound lean ground meat
½ bunch chopped parsley, washed and finely chopped
½ onion, finely chopped
Salt and black pepper to taste
1/8 teaspoon ground cinnamon, or more to taste
1 medium onion, peeled and thinly sliced
½ pound potatoes, thinly sliced (do not peel)
½ pound tomatoes, sliced
1 (8-oz.) can tomato sauce

Instructions:

  1. Preheat oven to 350 degree F.
  2. In a bowl, combine the ground meat with the chopped parsley and onion. Add salt, pepper and cinnamon. Divide the mixture into a dozen equal parts and roll into balls. Now, you can make the meatballs as large or small as you like.  It could be anywhere from 6 large balls or a dozen small balls. Your choice.
  3.  Gently flatten the balls and place in a greased baking pan or dish (we prefer cast iron). Over each patty, place a slice of onion, a slice of potato and a slice of tomato.  Pour the tomato sauce over the patties, place in oven and bake for about 1 hour or until the patties are well cooked.
    Yield: 4-6 servings

 

RELLENOS DE HARINA DE MAIZ (Stuffed Cornmeal balls)

This one of those dishes where Puerto Ricans on the mainland U. S. took a native dish and changed it to suit their needs. On the island, this dish was prepared as pastelillos or meat pies. This entails the use of plantains leaves.  A portion of cornmeal filling in placed on a leaf, which is then folded to give the meat pie its shape. The meat pie is then carefully removed from the plantain leaf and deep-fried, hopefully retaining its form. Nuyorican’s find this time consuming We’ve developed our own way of doing things. We shape the cornmeal mixture with the hands, or by using two spoons. Then we fry it.

Even with the Nuyorican method, this dish that takes time. This is not a quicky meal  and, in our culture, it is served as an appetizer or a meal in itself.  But the time it takes to make it is well worth the effort. Note that beef is used to stuff the cornmeal balls. If preferred, you can substitute ground chicken or turkey. I know some folks, on the high end, who stuff it with veal. Use whatever suits your taste.

This recipe calls for sofrito, that popular flavoring indigenous to criollo cooking. In Puerto Rican cuisine, sofrito is the standout. Think of garam masala in Indian cuisine or kimchi in Korean  cooking. Sofrito serves the same purpose. Today you can find processed sofrito in specialty food stores or most supermarket and, honestly, it’s chemicalized crap. Your best bet is to make some at home. We have a recipe for it on my post of 11/08/10.  If you can’t find the right ingredients in your area, here’s a quick recipe that will do in a pinch. It’s not the genuine stuff, but it’ll be close. In a blender or food processor, blend 1 tablespoon fresh chopped cilantro; 2 tablespoons fresh chopped parsley; 1 medium chopped green pepper; 1 clove garlic; 1 coarsely chopped medium onion; 3 sweet chili peppers (not the hit kind). This will make about ¾ cup . You can double or triple the recipe if desired. It should be stored in a closed tight jar in the refrigerator for 3 to 4 day, or in the freezer compartment indefinitely.

RELLENOS DE HARINA DE MAIZ
(Stuffed Cornmeal Balls)

Ingredients:

1 cup water
Salt to taste
2 tablespoons butter
2 cups yellow cornmeal
½ cup flour
¾ cup olive oil
2 tablespoons sofrito  (see above)
1 cup lean ground beef (about ¼ pound)
2 tablespoons tomato sauce
½ teaspoon capers
Vegetable oil for frying

Instructions:

  1. Boil water in a small saucepan and add the salt and butter.
  2.  Combine cornmeal and flour in a bowl. Add the boiling water, mixing well to form a soft dough. Set aside and let stand for 30 minutes.
  3.  Meanwhile heat olive oil in a skillet or cast iron pan. Add sofrito and ground beef. Sauté over medium heat until meat loses its red color.
  4.  Stir in tomato sauce and capers. Cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
  5.  For the final step, some folks like to shape the cornmeal using two spoons.  That is, scooping out a spoonful of cornmeal mix, and smoothing out the mixture so  that it’s level with the spoon. Then placing  a teaspoon of beef filling atop the cornmeal. Lastly,  covering filling with a tablespoon filled level with the cornmeal mix, and shaping the whole cornmeal ball into an oval. While doing this, always remember to keep your hands lightly wet.. Some cooks prefer to shape the cornmeal balls by hand. Use whatever technique works best for you.
  6.  Deep fry in hot oil until golden.
    Yield: About 8 stuffed cornmeal balls.
Older posts

© 2024 Oswald Rivera

Theme by Anders NorenUp ↑