CHILEAN POT ROAST (CARNE MECHADA)

#CARNEMECHADA

STUFFED PEPPERS WITH GROUND BEEF AND QUINOA

CHILI CON CARNE AND CORN TORTILLA CHIPS

NEAPOLITAN MILANESE

EMPANADAS WITH GRILLED BEEF AND ONIONS STUFFING

BEEF BRISKET WITH HOME MADE B B Q SAUCE

BEEF BRISKET WITH HOMEMADE BARBECUE SAUCE

 

On May 28 is celebrated in the United States the day of cooking or barbecuing beef brisket, especially in Kansas City very famous for its meats. It can be baked or grilled, but should be cooked slowly until this meat is very soft. Depending on the size and thickness it can take at least a couple of hours to cook.

 

SERVINGS: 4

 

INGREDIENTS FOR SEASONING MEAT

1 tbsp. olive oil

1 kg and 100 gr. / 2.80 lb. beef brisket

1 tsp. Salt

1/4 tsp. Pepper powder

 

BARBECUE SAUCE

1 tbsp. olive oil

1/3 c. Diced yellow onions

2 minced garlic cloves

1 tbsp. chili powder

1 c. beef broth

1 and ½ c. crushed tomatoes

1 bay leaf

1 tbsp. coarse grain mustard

1 tbsp. brown sugar

1/2 tsp. cumin powder

1 tbsp. molasses

1/4 c. balsamic vinegar

1/2 to 3/4 tsp. hickory smoke extract

1 tbsp. chopped fresh oregano leaves

1 tbsp. chopped fresh thyme leaves

1/2 tsp salt.

 

PROCEDURE

In a bowl mix the meat seasoning ingredients.

With a brush spread the ingredients on both sides of the meat.

Heat a griddle well and brown the meat on both sides. After grilling the beef, put it on a baking pan.

While the meat is browning on the griddle, heat a sauce pan and sauté the onion with the garlic.

Add the rest of the ingredients. Slowly bring the sauce to a boil, lower the heat and cook slowly for about 5 minutes.

Preheat oven to 178° C. / 350° F.

Add the sauce to the meat on the baking pan.

Cover the meat with aluminum foil and cook it in the oven for 2 hours or until the beef brisket is soft.

To serve cut the meat against the grain and serve with the barbecue sauce.

SWISS STEAK

JON MICHELENA

 

SWISS STEAK

Swiss steak is the processes for tenderizing an inexpensive piece of Steak. The steaks go into a machine with blades that makes small incisions into the beef. It is very popular sold in the stores as cube steak, Swiss steak or minute steak. Usually is browned and braised in liquid or sauce.

This is a good way to prepare meat that is not exactly tender. Preparing it this way it will be very tender.

 

SERVINGS: 8

 

INGREDIENTS

1 kg. and 660 gr. / 3.70 lb. bottom round

2 teaspoons of salt

¼ teaspoon ground pepper

½ cup vegetable oil

½ cup white all-purpose flour

2/3 cup of onion cut in Julianne

3 cloves of minced garlic

2 carrots cut into slices

1 cup of Merlot wine

1 cup of fresh tomato puree

2 cups diced fresh tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1 bay leaf

1 and ½ cups beef broth or water with a beef bouillon cube

1 teaspoon salt or to your taste

½ teaspoon sugar

 

METHOD

Remove excess fat from meat if it has it.

Cut the meat into 8 steaks 2 cm thick.

Season the steaks with salt and pepper.

Dredge the steaks in flour. Put each steak between plastic film and hit them with a mallet until the thickness reduces by half.

Heat a wide frying pan with vegetable oil, brown the meat on both sides and place on a high-sided baking tray.

Use the same pan without cleaning, with a bit of oil. Brown the onion with the garlic and carrot together.

Add the herbs, bay leaf and cook for 2 minutes.

Deglaze the pan with the wine.

Add the tomato purée, diced tomatoes, beef stock or water with the beef bouillon, salt and sugar. Mix well, bring to a boil and pour the sauce over the meat in the baking tray.

Place the baking tray with the meat in the oven preheated to 204 ° C. / 400 ° F.

Cook the meat for around 60 minutes or until tender. The meat will be very soft.

Serve it with mashed potatoes, roasted potatoes or noodles.

BEEF LIVER WITH ONIONS AND BACON

.

JON MICHELENA

 

BEEF LIVER WITH ONIONS AND BACON  

 

In this recipe the beef liver was soaked in milk, coated in flour, fried and served with golden pan fried onions and some browned potatoes in bacon fat, sautéed with peppers.

 

SERVINGS: 2       TIME:70 MINUTES

 

PAN ROASTED POTATOES WITH ONIONS AND PEPPERS

Melted oil from cooked bacon

3 Idaho potatoes peeled and diced

3/4 cup diced onions 

1 cup diced colored bell peppers

Salt and pepper to taste

 

PREPARATION

Heat the melted fat from the bacon in a pan. Add the potatoes, cover and brown them, turning occasionally.

Once they are half cooked, add the onion with the peppers, season with salt and pepper and finish cooking by sautéing them in the uncovered pan.

 

INGREDIENTS FOR THE LIVER

4 slices of bacon

2 liver steaks. 7 oz. Each

1/2 cup of milk

Salt and pepper to taste

1/4 cup all-purpose flour

1 clove garlic, minced

1 large onion cut into rings. 

 

PREPARATION

Cut the bacon slices in half and cook in the oven until crisp. Reserve the melted fat to cook the potatoes.

With a sharp knife, remove the membrane that has the liver in the edges or veins.

Wash the liver and soak in milk for 1/2 hour. 

Remove the liver from the milk, pat dry with a paper towel and season with salt and pepper.

Coat the liver in flour and fry in a hot pan with a little oil. Do not overcook it or it will be dry and tough.

Serve the liver with the potatoes and peppers.

TOMATICÁN

GRILLED STEAK TERIYAKI. JON STYLE

 

GRILLED STEAK TERIYAKI. JON STYLE

 

PORTIONS: 3

 

INGREDIENTS

3 steaks of your choice

 

TERIYAKI SAUCE

1/4 cup soy sauce

2 tbsp. water

1 tbsp. rice wine

1½ tbsp. honey

1 garlic clove minced

1½ tsp. minced ginger

½ tsp cornstarch

 

STIR FRY VEGETABLES

2 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1 japanese eggplant, sliced

1 red bell pepper, cut in squares

3 zucchinis, sliced

6 baby bock choy, washed well

2 tbsp. oyster sauce

 

METHOD

Cut and measure the ingredients for the recipe.

In a bowl mix well the ingredients for the sauce, except the cornstarch.

Pat dry the steaks with paper towel. Put them in a dish to marinate with 1/3 of the teriyaki sauce.

The cornstarch, mix in with the rest of the sauce in a pot. Bring it to a boil, lower the flame and cook slowly for about 3 minutes.

Heat up the top stove griddle.

Heat the oil in a wok and stir fry ginger and garlic, do not brown it.

Add the eggplant, red pepper, zucchini and stir fry for a few minutes. Do not overcook.

Incorporate bock choy, oyster sauce and cook until bock choy is done. Turn off the heat.

Place the steaks in the griddle. Mark and cook them the way you like them.

Serve the steaks in a plate with some of the glaze on top, the rest in small serving bowls and vegetables.

AJIACO TIPICO CHILENO. TYPICAL CHILEAN SOUP FOR NEXT DAY AFTER DRINKING

 

AJIACO TIPICO CHILENO. TYPICAL CHILEAN SOUP FOR NEXT DAY AFTER DRINKING

 

This soup I created on October 12 2018 in Valparaíso. This typical Chilean soup is made with the B.B.Q. leftovers. You can use roasted beef, chicken, sausages whatever is left over and add some vegetables to it.

 

PORTIONS: 4

 

2 cups beef left over, cut in strips

1 tbsp. olive oil

2 medium size onions cut in Julianne

4 sliced garlic cloves

¼ tsp. cumin powder

¼ tsp. merkén or cayenne pepper

¼ tsp. ground pepper

½ tsp. paprika

½ tsp. dry oregano, 1 tsp. fresh

1½ qt. beef broth or water with 2 beef bouillon with no MSG

½ tsp. salt or to taste

1 carrot sliced in half moon

2 potatoes cut in batons

1 red pepper cut in strips

1 tbsp. chopped cilantro

2 eggs slightly beaten

 

PREPARATION

Cut and measure all the recipe ingredients.

Heat a pot with the oil. Brown the onions and garlic together.

Add the beef and brown it a bit more.

Add cumin, cayenne pepper, pepper, oregano and salt. Cook for a minute.

Pour in the water, beef bouillon, potatoes and carrots. Cover the pot, bring the liquid to a boil, lower the heat and cook for about 5 minutes.

Incorporate red peppers and cook until potatoes are done.

Add the beaten egg, carefully mix it 2 times and let the eggs to coagulate.

Serve the soup with chopped cilantro on top.

CARBONADA, CHILEAN BEEF SOUP

 

CARBONADA, CHILEAN BEEF SOUP

 

PORTIONS: 5

 

INGREDIENTS

3 tbsp. vegetable oil

2 cups diced beef

½ cup diced yellow onions

2 garlic cloves, chopped

¼ tsp. cumin powder

¼ tsp. ground pepper

1 tsp. paprika

1 tsp. fresh oregano or ½ dry

1¾ qt. water

2 beef bouillon without MSG

1 tsp. salt

3 tbsp. rice

2½ cups diced red potatoes

1cup diced carrots

1½ cups diced butternut squash

1 cup corn kernels

1½ cups string beans, cut in small pieces

½ cup green peas

1 tbsp. cilantro, chopped

 

PREPARATION

In a large pot heat the oil and brown the beef. At the beginning, the beef will lose some water, let it evaporate and will start browning.

Add onions and garlic and cook until onions become translucent.

Add ground cumin, pepper, paprika, oregano and cook for a minute.

Pour in the water, beef bouillon.

Incorporate rice, potatoes, carrots, butternut squash, corn, string beans and peas. Let it cook for about 20 minutes until rice and potatoes are cooked.

Before serving, spring chopped cilantro on top of the soup.

CHILEAN BEEF EMPANADAS. JON STYLE

 

CHILEAN BEEF EMPANADAS.  JON STYLE

 

PORTION: 38

 

INGREDIENTS FOR THE BEEF FILLING

2¼ lb. / 1 kg ground beef or fine diced meat

6 garlic cloves, chopped

4½ lb. / 2 kg onions, diced

6 garlic cloves, chopped

3 tbsp. paprika

2 tsp. ground cumin

2 tbsp. salt

½ tsp. ground black pepper

2 oz. raisins

¼ cup cold water

5 hardboiled eggs, cut in 1/8 pieces each

38 Calamata pitted olives,

 

FILLING PREPARATION

It is better that you make the filling the day before and refrigerate it.

Use 2 sauté pans.

In a bowl mix paprika, cumin, salt and pepper together.

Pour a bit of oil on each pan and, at high heat, cook onions until start browning.

Mix in the beef and spices, raisins and brown it.

Add water and cook for 1 minute.

Let the filling cool off and refrigerate until next day.

 

DOUGH FOR THE EMPANADAS

44 fl. oz. / 1.3 lt. water

2½ tbsp. salt

190 g / 7 oz. vegetable shortening.  Crisco

2½ kg / 5.512 lb. all-purpose flour

 

PREPARATION

In a pot, heat up the water with the salt and shortening until it melts.

Place the flour in the mixer machine, add the water and mix well until the dough is smooth .

Divide the dough in 38 portions. About 100 g / 3.6 oz. each ball.

With a roller extend the dough balls making a circle about 6¼ inches diameter.

Sprinkle a bit of flour between the dough circles to stack them.

 

FILLING THE DOUGH

Place the dough circles over the preparation table, and put some of the beef filling, 1 piece of the egg and one olive.

Brush with water the edge of the dough

Bend one side of the dough covering the filling and seal the edges well.

Brush the edge again and bend the edges in an envelope shape.

Spray a baking tray with vegetable oil and place in the empanadas.

Brush the top of the empanadas dough with a beaten egg.

Preheat the oven at 480° F / 250° C.

Cook the empanadas for about 28 minutes, until slightly brown.

EGGPLANT AND ZUCCHINI LASAGNA

EGGPLANT AND ZUCCHINI LASAGNA

PORTIONS: 12

INGREDIENTS

1 Large breaded eggplant in slices

6 breaded zucchinis in slices

Meat sauce

Tomato sauce

1 lb. ricotta cheese

1½ lb. shredded mozzarella cheese

½ cup grated roman, parmesan or pecorino cheese

INGREDIENTS TO BREAD THE VEGETABLES

1 large eggplant cut in thin slices

6 zucchinis cut in thin slices

1 cup all-purpose flour

4 beaten eggs

2 cups panko bread crumbs

2 cups regular bread crumbs

METHOD

Season the flour and eggs with a bit of salt.

Mix panko and regular bread crumbs.

Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan.

Preheat the oven in low broil. Brown the eggplant and zucchini.

MEAT SAUCE

14 oz. / 397g ground beef

1 tbsp. olive oil

3 garlic cloves, minced

1 cup small diced onions

½ cup small diced carrots

½ cup small diced celery

1 tsp. salt

¼ tsp. pepper

1 tbsp. capers

1 tbsp. pitted green olives, diced

1 tbsp. fresh basil leaves cut in thin strips

½ tbsp. fresh oregano leaves

5 cups chunky tomato sauce

METHOD

Heat a frying pan with olive oil and brown the ground beef.

Add garlic, onions and slightly brown them.

Add the carrots, celery, salt, pepper and cook for a couple minutes.

Incorporate the capers, olives, basil leaves, oregano 

and tomato sauce. Mix and heat up.

RICOTTA CHEESE

¼ tsp. salt

¼ tsp. onion powder

¼ tsp. garlic powder

1 tbsp. chopped fresh basil leaves

METHOD

Mix the ricotta cheese with the rest of the ingredients.

ASSEMBLING THE LASAGNA

Spread a layer of tomato sauce in a baking dish.

Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices.

Place a layer of eggplant on top the tomato sauce.

Add a thin layer of meat sauce and 

on top shredded mozzarella with grated cheese.

Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese.

Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese.

Bake it a 400°F / 204°C until the top is golden brown.

Let it rest for a few minutes before cutting.