Argentinean Recipes - Argentina Food Recipes » Beef

Argentinean Steak with Parsley Sauce

admin — Sat, 03 Jan 2009 02:19:05 +0000

Ingredients
1/4 cup distilled white vinegar
2 x jalapenos roughly chopped
4 x garlic cloves
4 x bay leaves
1/2 cup freshly-chopped Italian parsley
1/2 cup freshly-chopped cilantro
1/2 cup freshly-chopped oregano
1/3 cup extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
1 x flank steak – (1 1/2 to 2 lbs)

Method
Preheat a grill or broiler to high. In a blender,combine vinegar,jalapeno,garlic,and bay leaves puree until smooth.Transfer to a bowl and add the herbs.Whisk in the olive oil and season with salt and pepper.Mix well and set aside. Season the flank steak with olive oil,salt,and pepper and grill/broil the steak for 2 to 3 minutes per side for medium-rare.Slice the steak thinly,across the grain on the bias and serve with the chimichurri sauce.

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Argentine Meat Empanadas

admin — Fri, 03 Oct 2008 03:43:29 +0000

Photo by blmurch

Ingredients
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Methods
1. In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
2. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
3. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
4. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

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Argentinean-Style Ribs

admin — Sat, 03 May 2008 03:40:11 +0000

Ingredients:

* 1 cup coarse salt, or as needed
* 6 pounds beef short ribs
* 6 limes, quartered

Methods:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Coat the ribs heavily with salt. This brings out the fat.
3. Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.

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Flautas

admin — Sat, 03 May 2008 03:36:02 +0000

Ingredients:

1 can (12 oz.) roast beef from Argentina,undrained,or your own leftover roast beef
1 doz. corn tortillas
Vegetable oil
Toothpicks
2 avocados

Methods:

Put roast beef in bowl and shred with fork.Warm tortillas slightly. (Otherwise they break when you try to roll them.) Put some roast beef on one end of the tortilla and roll (a thin roll like an enchilada). Secure with toothpick.Fry in hot oil on all sides until crisp.

Peel and mash avocados and add salt to taste. Garnish the top of each flauta with avocado, or spoon some on each plate for dipping. 12 flautas.

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Sirloin with chimichurri marinade

admin — Sat, 03 May 2008 03:29:55 +0000

Ingredients:

1 cup (250ml) extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped rosemary
1 chipotle chili in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
1/2 tsp sea salt
Freshly ground black pepper
1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick

Directions:

Heat the olive oil in a medium-sized saucepan until hot.Remove from the heat and set aside. Add the remaining ingredients,except for the steak,stir,and leave at room temperature to cool and infuse for 1 hour.

Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.

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Steak Oscar

admin — Sat, 03 May 2008 03:25:39 +0000

Ingredients:

4 (8 oz.) fillets, cooked
medium
1/2 lb. crab meat
12 asparagus spears, cooked
1/2 c. chopped pimento
paprika on top

White Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. scalded milk or cream
salt to taste
pepper to taste

Directions:

Melt butter in saucepan; gradually stir in flour. Stir roux over low heat for about 5 minutes. It should not take color.Stir in milk slowly and continue to cook, stirring
until smooth and thick.Season to taste. Makes 1 cup. Place small amount of crab meat and 3 spears of asparagus on each fillet.Put white sauce over all and sprinkle with paprika.

Carbonlia (Chilli)

admin — Sat, 03 May 2008 03:02:18 +0000

Ingredients:

fresh ground beef
fresh beans
pinch of cinnamon
garlic salt
salt and pepper
1 onion (chopped)
whole peeled tomatoes (chopped)
green and red peppers
paprika
shredded cheese

Directions:

1. First cook ground beef for about 15-20 mins.
2. Then let the beans sit for about 10-15 mins.
3. Add just a pinch of cinnamon.
4. Stir.
5. Next add the garlic salt, paprika, salt, and pepper.
6. Chop the tomatoes and onions.
7. Stir occasionally.
8. Let it cool for about 10 mins
9. Then add the shredded cheese on top.

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Fried Empanadas

admin — Sat, 03 May 2008 02:53:55 +0000

Ingredients:

Dough:
3 cups all purpose flour
1 egg (this will be beaten)
1 cup of lard
4 tablespoons of water

Filling:
1 pound of lean ground beef
2 large onions, diced
2 scallion onions, diced
1 tablespoon paprika
3 hard boiled eggs
green olives (if desired)
Add salt to taste (Argentina food tends to use more salt)
1/2 cup of boiling water or broth

Empanada:
1/2 cup of lard
Prepared empanada filling
Prepared empanada dough

Methods:

Dough:
1. Mix the flour and lard together.
2. Mix the egg thoroughly with a fork (or a mixer).
3. Stir the egg in to the flour and lard mixture. Mix it in to a dough.
4. Begin to add the water slowly, one spoonful at a time. Continue until you have a soft dough.
5. Knead the dough until it is soft and elasticy.
6. Let the dough sit for 25-35min.

Make the Filling:
1. Cook the onions until they turn brown.
2. Add the ground beef to the onions, stir until it changes color.
3. Add diced scallions, paprika and boiling (broth or water).
4. Stir until the food forms a thick mixture.
5. Remove from fire and let cool.
6. Add chopped green olives, and thinly diced hard boiled eggs.

Finishing the Empanada:
1. Heat the lard in a large iron pan or skillet.
2. Roll the empanada dough out flat. This can be done on any non-wood surface.
3. Cut the dough into circles, a small soup bowl can help with the cutting.
4. Add 1 abundant tablespoon of filling to each circle of dough.
5. You are going to close the dough around the filling. Wet the edges with water and then press with your fingers to seal the empanada.
6. Place the sealed empanadas in the hot iron pan and fry until lightly browned.

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Pastel De Papas

admin — Sat, 03 May 2008 02:39:48 +0000

Ingredients :

Argentinean Shepherd’s Pie
2 lb ground beef
1/2 x onion, minced
1/2 tsp allspice
1/2 tsp Freshly ground pepper
1 tsp Thyme
1/2 tsp cayenne pepper
1 tbs sugar
4 x hard-boiled eggs, chopped
12 x green olives, sliced
2 x Bay leaves
2 cup water
2 x Beef bouillon cubes
1/4 cup raisins
1/2 cup red wine
2 boiled potatoes
3/4 c. milk
1/4 c. butter
1/2 tsp. nutmeg
2 tbs. sugar

Method :

* Preheat the oven to 350 degrees. Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent.
* Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly. Add the water, bouillon cubes and bay leaves. Cook until the liquid has evaporated. While waiting for the water to evaporate, soak the raisins in the wine. When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.
* Mash the boiled potatoes and sweet potatoes together. Add the milk and butter and whip until smooth. Add the nutmeg.Mix thoroughly.
* Place the meat mixture into a casserole dish. Pile the mashed potato mixture on top. Sprinkle with the 2 tbs. sugar and place in the oven for 30 minutes.

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Carbonada Criolla Argentine Beef Stew

admin — Sat, 03 May 2008 02:31:03 +0000

Ingredients :

3 tbs olive oil
2 lb lean beef cut into 1″ cubes
1 lrg onion finely chopped
1 x garlic clove chopped
3 med tomatoes peeled, chopped
1/2 tsp oregano
1 x bay leaf
1 tsp sugar
1 tbs tomato paste
Salt to taste
Freshly-ground black pepper to taste
1 cup beef stock or broth
1 cup dry red wine, Malbec preferred
1 lb sweet potatoes peeled, sliced
1 lb white potatoes peeled, sliced
1 lb winter squash peeled, sliced
12 x dried apricots pieces halved

Method :

* Heat the oil in a large,heavy casserole and saute the beef until it is lightly browned all over Push it to the side and add the onion and garlic.Saute the onion until it is soft.Add the tomatoes and cook for 5 minutes longer.
* Add the oregano,bay leaf,sugar,tomato paste,salt and pepper to taste, the broth and the wine. Cover and simmer for 1 1/2 hours or until the meat is almost tender.
* Add the sweet and white potatoes and a little more stock and wine if necessary to cover. Simmer for 10 minutes,then add the squash and apricots and simmer for a further 10 minutes. Test meat for tenderness,correct seasoning as desired and serve with the same wine used for the stew.