Beef Stew with Potatoes


  • 600 gr of beef cut into large cubes
  • 700 gr of crushed apples
  • 1 large onion, minced
  • 2 carrots, diced
  • diced tomatoes
  • 1 large leek thinly sliced
  • 4 garlic cloves, chopped
  • Some branches of thyme
  • 2 tbsp chopped parsley
  • 1/2 liter of water or beef broth
  • 1 C of paprika
  • Salt, freshly ground pepper and a little oil


Step 1
Salt, pepper the pieces of meat and brown them with a little oil.

2nd step
Add the garlic, onion, leek, and carrot and stir and leave to sweat. Add the tomato, stir and simmer for a few minutes.

Stage: 3
Add the water, the thyme, cover and cook the meat about 25 min

Stage: 4
Add the apples, the paprika, stir well then cover and cook the apples 20 to 30 min, stir from time to time.

Step: 5
Once the apples are cooked, add the parsley, stir, check the seasoning and simmer 2 min. Your stew is ready. Beef stew with potatoes

Carrot Beef Recipe


  • 800gr of beef carbons in cubes
  • 1 Branch of celery
  • 500gr Of carrots
  • 2 Shallots
  • 2 càs Butter
  • 750ml Red wine
  • 2 tbsp tomato paste
  • 1 Bouquet garni
  • Salt pepper


  1. Clean and finely chop the celery. Peel and slice shallots and melt in butter, casserole or saucepan.
  2. Add the meat cubes and brown on all sides, stirring with a wooden spatula.
  3. Peel carrots and cut into slices. Pour them into the saucepan, salt, pepper and mix.
  4. Wet with the red wine and bring to a boil. Add the celery, the tomato concentrate and the bouquet garni, reduce the fire a little, cover and simmer 1:30.


Malabar Style Beef Fry


  • Beef – 1 kg
  • Onion – 1
  • Ginger  garlic paste/crushed – 1 tsp
  • Red chilli powder – 1 tsp
  • Pepper powder – 1 tsp (optional)
  • Turmeric powder – ¼   tsp
  • Coriander powder – 2 tsp
  • Tomato – 1
  • Sliced coconut pieces (thengakothu)  – 1  cup
  • Curry leaves – few
  • Oil – 4 TBSP
  • Salt

To Grind

  • Green Chilli powder – 4-5
  • Ginger – 2 inch piece
  • Garlic – 7-8
  • Coriander seeds/powder – 2 TBSP (heaped)
  • Turmeric powder – ½ tsp
  • Small Onion – 7-8
  • Beef/ Garam masala – 1 tsp


(Note: 1 Cup = 250 ml, Vary the amount of chilli as per your spice level)

Method: (With Step-by-Step pics)

Wash beef. Press well to remove water well from it and cut into small pieces

Take all the ingredients to grind in a blender and make into a smooth paste and add it to beef

Add salt and mix well. Pressures cook the beef (No need to add water. I usually go for 3-4 whistles. Switch off the stove. Wait for the pressure to drop completely and open the cooker)

Open the cooker and you will notice stock will be there

Add coconut pieces

Continue cooking without putting the lid till beef is almost 90% dry.

Now stock has almost dried up

Heat oil in a wide pan and add sliced onion and curry leaves.

When onion becomes soft, add ginger garlic paste all spice powders and sauté for a min or two

Add cooked beef and mix well

Add sliced tomato. Add salt

Cook in low-medium flame stirring in between. Beef will slowly starts to turn color. (Do not cover the pan with a lid. Do a taste test in between)

Continue cooking until beef is completely dry and becomes dark brown in color. Serve hot!!!!!


Beef Vindaloo Recipe


  • Beef – 1 kg
  • Oil – 4-5 TBSP
  • Onion – 2 (big)
  • Ginger garlic paste – 2 TBSP
  • Kashmiri/Mild Chilli powder – 1 tsp
  • Coriander Powder – 3 TBSP
  • Turmeric powder – ¼ tsp
  • Curry leaves – few
  • Vinegar – 1 TBSP
  • Water – ¾ cup
  • Potato – 2 Medium (boiled and cubed)
  • Salt

To Roast and Grind

  • Fennel Seeds – 1 tsp
  • Mustard seeds – ½ tsp
  • Pepper – 4 tsp
  • Cinnamon – 2-3 pieces
  • Cloves – 2-3 pieces
  • Cardamom – 3-4 pieces

(Note: 1 Cup = 250 ml, Vary the amount of chilli as per your spice level)

Method: (With step-by-step pics)

Wash beef well and cut it into small pieces. Heat a pan and dry roast the ingredients under roast and grind. Allow it to cool down and grind into a powder. Heat oil in a pan and add sliced onion and curry leave

Saute onion until its light brown in color (Cover and cook and mix in between, helps to become brown fast)

Add ginger garlic paste and sauté for a minute or two. Add grinded spice powder and all other spice powders, salt and sauté for a minute or two

Add beef pieces and vinegar

Mix well so that masala gets coated evenly on beef pieces

Transfer everything to a pressure cooker. Add water and pressure cook beef until its cooked well. (I go for 3-4 whistles and then switch off the stove. Wait for the steam to drop completely and open the cooker)

Beef is cooked well

Add the boiled and cubed potato and mix well. Bring the curry to boil. Do a taste test at also.

Cook in low-medium flame for another 6-8 mins and switch off the stove. Serve and enjoy!!!!


Tangerine Beef Sauce Recipe

For the Tangerine Beef  :

Tangerine Beef

Ingredients :

  • 1 cup of beef strips
  • 1 large Tangerine
  • 2 seasoning cubes
  • 2 cloves of garlic
  • 3 tablespoons of vegetable oil
  • ¼ teaspoon of ginger powder
  • 1 yellow pepper
  • 1-teaspoon chilli powder
  • 1-tablespoon flour (all purpose or white)
  • ½ cup of chopped Vegetables

Method :

  1. Shred your beef into thin strips and season with 1 chopped garlic, pepper, 1 tablespoon of oil, 1 seasoning cube and ¼ teaspoon of ginger powder. You can substitute the ginger powder for real ginger. Cover the bowl and place in the fridge for the beef to marinate for 1 hour.
  2. Peel your tangerine, mash to get a bit of tangerine juice from it and set aside.
  3. In a pan, heat up 2 tablespoons of oil on medium heat. Add the beef and its marinade juices and stir-fry for about 2 minutes. If it starts to smoke up, reduce the heat while frying.
  4. Pour in your tangerine juice and pulp and reduce to low heat so the meat can cook in the juice. Season the beef with chopped garlic, seasoning cube and chilli powder and allow it to simmer for 8-10 minutes on very low heat.
  5. Carefully sprinkle 1 tablespoon of flour so it does not form lumps in the sauce and stir in till the sauce is thick. If the sauce is too thick, add a few tablespoons of water to loosen it up and allow the sauce to simmer for 2 minutes.
  6. Take out the tangerine pulp if you like to give a smoother sauce or you can leave it in for the bulk.
  7. Add the chopped vegetables, stir and leave to simmer for an additional minute and serve with white rice.


Corned Beef Cakes Recipe

For the Corned Beef :

Corned Beef

Ingredients :

  • 1 can of Corned Beef
  • 2 Irish Potatoes
  • 2 Cups of Breadcrumbs
  • Chicken Seasoning cubes
  • 2 Eggs
  • 1/4 cup of Milk
  • 1 Tablespoon of Chopped Parsley
  • 1/2 bulb of Onion
  • 1 Scotch bonnet Pepper
  • Oil for deep frying

Method :

Wash, peel and boil your potatoes with a pinch of chicken seasoning

Mash the potatoes and set aside.

Mash the corned beef and combine the potatoes, add the chopped onions, parsley, chopped pepper, seasoning and set aside.

Whisk the eggs with the milk and pour 3 tablespoons of the mix into the mashed corned beef and potato mix.

Scoop a small portion of your mix and mould. Dip it in the egg mix and roll in the breadcrumbs and set aside.

In a pan of hot oil, deep fry the corned beef cakes till golden brown.


Ethiopian Plantain and Beef Stew

For the Beef Stew :

Beef Stew


  • 2 fingers of Unripe Plantains
  • 10 medium Pieces of Beef
  • A cup of roughly Blended Tomato and pepper mix
  • 1 medium Bulb of Onion
  • 2 tablespoons of Vegetable Oil
  • 1/2 cup of Coconut Milk
  • Seasoning cubes
  • 1 teaspoon of Chili powder


To a pot of boiling water, add your peeled unripe plantain and bring to boil till almost soft. This could take about 8-10 minutes.

In a separate pot, season and bring your meat to boil till soft.

Heat up another pot, add the oil and stir fry the chopped onions. Pour in the tomato and pepper, seasoning cubes, chili powder and stir fry.

Finally, pour in the coconut milk, plantain and beef and allow to simmer for about 10-15 minutes on low heat.

Serve your Ethiopian plantain and beef stew hot!


Beef and Many Vegetable Stew

Beef and Many Vegetable Stew
Beef and Many
  • 1 1/4 pounds lean boneless chuck roast, trimmed and cut into 1/2-inch pieces
  • 3/4 teaspoon salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon sweet paprika
  • 1 cup dry red wine
  • 1 1/2 cups no-salt-added beef broth
  • 1 sprig rosemary
  • 2 medium Yukon Gold potatoes (8 ounces total) unpeeled, cut into 1/2-inch chunks
  • 2 medium carrots, cut into 1/4-inch pieces
  • 1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 8 ounces green beans, trimmed and cut into 1-inch pieces

Season the pieces of boneless chuck roast with 1/4 teaspoon each of the salt and black pepper.

Heat the oil in a large, heavy pot, such as a Dutch oven, over medium-high heat. Once the oil shimmers, add the beef

and cook for about 6 minutes, turning the pieces as needed so they’re golden brown/lightly seared all over. Use tongs

to transfer the meat to a plate.

Reduce the heat to medium; add the onion and stir to coat. Cook for about 5 minutes or until softened. Add the

garlic, flour and paprika; cook, stirring, for about 30 seconds or until well incorporated. Add the wine and cook,

stirring occasionally and using a wooden spoon to dislodge any browned bits from the bottom of the pot. The mixture

should thicken in about a minute.

Add the broth and the rosemary, then return the browned meat to the pot. Once the liquid begins to bubble at the

edges, reduce the heat to low; cover and cook for 45 minutes, stirring once or twice.

Stir in the potatoes, carrots, red bell pepper and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper;

cover and cook for 40 minutes, then add the green beans. Cover and cook for about 10 minutes more or until all the

vegetables and the meat are fork-tender.

Taste, and add salt and/or pepper as needed. Discard the rosemary sprig before serving. Divide among wide, shallow

bowls. Serve warm.



Cantonese Minced Beef with Egg Over Rice Recipe

For the Minced Beef  : 

Minced Beef


2 eggs slightly beaten

1/2 lb ground beef

1 medium chopped yellow onion

1 cup of frozen green peas

2 tbsp of light soy sauce

1 tbsp of dark soy sauce

1 tbsp of chinese rice wine

1 tsp of sesame oil

1 tbsp of oyster sauce

1/2 tbsp of corn starch

dash of salt

dash of pepper

1 tbsp of vegetable oil


  1. marinate the beef with the light and dark soy sauce, rice wine, sesame oil, oyster sauce, salt and pepper.  lightly dust the meat with the corn starch and mix.  leave to marinade for about half an hour.
  2. heat vegetable oil in a frying pan or wok over medium heat. add onions and cook until they begin to soften.
  3. add the meat and stir to break up and mix with onions. cook until meat is almost done.
  4. add frozen peas and continue to cook until meat is done and peas are cooked.
  5. if you like having a bit of a gravy, you can add a cornstarch water mixture and simmer it until it reaches the desired consistency.
  6. serve over hot rice and pour the beaten egg mixture over the beef.  the eggs should cook from the heat of the rice and beef, but if you prefer not to eat the eggs this way, you can pan fry an egg separately so that the yolk is still runny and top the dish with this.  Then mix.


Grilled Beef Brioche Recipe

For the Grilled Beef : 

Grilled Beef


  • 1 beaten egg

For the brioche dough

  • 250g of flour
  • 125g butter in ointment
  • 3 to 4 eggs
  • 4cl of milk
  • 10g baker’s yeast
  • 5g of salt

For stuffing

  • 1 onion
  • 2 tomatoes
  • 200g ground meat
  • 1 cup of tomato concentrate
  • 1cc of oil
  • 100g of mozzarella
  • 1/4 cc thyme powder
  • Salt pepper


Preparation of the brioche

  • Dissolve yeast with warm milk (30-35 °).
  • Place the sifted flour over the marble. Place in the center of the fountain 3 eggs, salt and yeast mixed with milk.
  • Quickly mix the ingredients that are in the center of the fountain, then incorporate the flour with your fingertips.
  • Work vigorously to give body to the dough.
  • Stir in the fourth egg if necessary to obtain a smooth, full-bodied batter.
  • Stir the butter into one quarter of the dough.
  • Stir in the rest of the dough. Work until it comes off the hands. The dough should be very smooth.
  • Place the flour in a floured bowl. Sprinkle flour dough, cover with a cloth.
  • Leave to grow in a temperate place (25 to 28 °) for about 2 hours.
  • Break the dough, cover with a film paper and set aside overnight.

Preparing the stuffing

  • Sauté the chopped onion with the oil in a frying pan.
  • Add the grated tomatoes, the tomato concentrate, salt, pepper. Allow to reduce to low heat until total evaporation of water.
  • Stir in chopped, salted and peppery meat. Leave to cook, stirring until the total evaporation of water. Add the thyme powder. Drain with grease.
  • Break the dough for the second time.
  • Detail and shape the dough into two balls. Let stand for 30 minutes.
  • Spread each roller ball 1 cm thick to form a rectangle.
  • Garnish this rectangle with the stuffing, sprinkle with grated cheese. Roll this rectangle on itself to obtain a cylinder. Then roll this cylinder as a snail.
  • Leave to grow in an oven (30 to 35 °).
  • When the dough is doubled in volume, remove from the oven.
  • Let stand for 3 minutes.
  • Brown twice.
  • Cook in medium oven at 200 ° C until browned.
  • Serve immediately.


Recipe Beef tongue with chermoula

For the Beef tongue :

Beef tongue


– 1 tongue of beef or veal
– 1 bunch parsley and chopped coriander
– 4 garlic cloves
– 1/2 small glass of olive oil
– 4 tablespoons of vinegar
– 1 teaspoon of cumin
– 2 teaspoons of sweet pepper
– 1/2 teaspoons of hot pepper
– Salt


 – Brush the tongue well, soak 15 minutes in cold water with the vinegar.
– Cut the tongue of beef into slices.
– Prepare the chermoula, pound the parsley and the coriander in the mortar with the salt and the garlic.
– Place the slices of tongue in a casserole, add chermoula, olive oil, season with cumin, hot pepper, hot pepper, cover with water and cook on medium heat until the slices Language are tender.
– Serve immediately.


Braised Beef with Peppers (Zilzil Tibs)

For the Braised Beef :

Braised Beef

Niter Kibbeh (Spiced Butter):

  • 1 pound unsalted butter
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon whole allspice berries
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric
  • 6 black cardamom pods, crushed lightly with a knife blade
  • 2 cloves garlic, coarsely chopped
  • 1 small yellow onion, chopped

Berbere (Spice Mix):

  • 1/3 cup New Mexico chile powder
  • 1/4 cup paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground ginger
  • 2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly grated nutmeg
  • 2 teaspoons black cardamom seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons fenugreek seeds
  • 1 green bell pepper, cut into 1/2-inch squares
  • 1 small red onion, finely diced
  • 1 teaspoon whole allspice
  • 4 cloves
  • 1 small stick cinnamon

Braised Beef:

  • 1 pound beef tenderloin, cut into 1/2-inch cubes
  • 2 tablespoons red wine
  • 1/4 cup low-sodium chicken broth or water
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt
  • Injera, for serving


Special equipment: A spice grinder

1. For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly–if it burns it will taste bitter.

2. For the berbere (spice mix): While the butter is cooking, whisk together the chile powder, paprika, cayenne, ginger, salt, garlic powder, onion powder and nutmeg. Set aside.

3. Put the cardamom, coriander, fenugreek, allspice, cloves and cinnamon in a small skillet and toast over medium-low heat, shaking the pan regularly, until fragrant, about 4 minutes. Cool slightly.

4. Grind the toasted spices in a spice grinder to a fine powder. Add to the chile powder mixture and whisk to combine. Sift the spice mixture onto a piece of parchment paper, return to the bowl and whisk again. Return the pieces left in the sifter to the spice grinder and grind again as finely as possible; whisk into the spice mixture. Set aside.

5. To finish the niter kibbeh: Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan.

6. For the braised beef: Put the beef in a medium nonreactive bowl. Combine 3 tablespoons of the berbere, 2 tablespoons of the niter kibbeh and the red wine in a small nonreactive bowl and mix into a paste. Scrape half of the paste over the beef and toss to coat. Set aside the remaining paste. Let the meat marinate at room temperature for 30 minutes.

7. Heat 1 tablespoon of the niter kibbeh in a medium skillet over medium-high heat. Add the beef and cook, tossing, until it just loses most of its red color, about 2 minutes. Transfer the beef to a plate using a slotted spoon.

8. Reduce the heat to medium. Add the bell peppers and cook, stirring, until just beginning to wilt, about 5 minutes. Transfer the peppers with the slotted spoon to the plate with the beef. Add 1 tablespoon of the niter kibbeh and cook until heated. Add the onions and cook, stirring, until softened, about 10 minutes. Add the remaining spice paste, the chicken broth and black pepper and cook, stirring, 1 minute. Add salt to taste.

9. Return the beef and peppers and any accumulated juices to the pan with the onions, and cook to heat through, about 2 minutes. Serve hot with injera.


Beef and Cabbage Skillet

For the Beef : 
  • 1 lb grass fed beef stew
  • 2 Tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 small head cabbage cut into thin strips
  • 2 medium carrots grated
  • 1 tomato finely chopped
  • 2 Tbsp tomato paste
  • salt and pepper, to taste
  • 1 tsp oregano
  • parsley, for garnish optional
  1. In a large saute skillet (or cast iron skillet), brown beef stew over medium high.

  2. Add chopped onion, and cook until translucent. Add garlic and cook for 1 more minute.

  3. Add cabbage, carrots, tomato, tomato paste, salt, pepper and oregano. Stir to combine and cover. Simmer for about 20 minutes until the cabbage is tender.



Beef Tagine with Couscous (Moroccan)

  • 600g Stewing Beef
  • 2 Tablespoon Olive Oil
  • 1 Onion, peeled and finely chopped
  • a small bunch of fresh Coriander
  • 400g Chickpeas, soaked overnight and boiled until soft (or use 1 x 400g tin of chickpeas)
  • 400g Tomatoes, chopped
  • 800ml Vegetable Stock
  • 1 small Pumpkin (about 800g), deseeded and cut into 5cm chunks
  • 100g Prunes, stoned and roughly torn (I used Dried Apricots)
  • 2 tablespoons slivered Almonds – toasted
  • Sea Salt and freshly ground Black Pepper
  • 1 level tablespoon Ras El Hanout Spice mix (see Notes section below)
  • 1 level tablespoon ground Cumin
  • 1 level tablespoon ground Cinnamon
  • 1 level tablespoon ground Ginger
  • 1 level tablespoon Sweet Paprika
  • 3 cups of Couscous
  • 3 cups of Water
  • 2 tablespoon of Olive Oil
Mix all the spice rub ingredients and beef in a bowl and give it a good massage. Cover and chill in the fridge for a few
hours, ideally overnight.
To start cooking, heat olive oil in a tagine or casserole and saute the meat on medium heat for 5 minutes. Add onion
and coriander stalks and fry for another 5 minutes.
Add in the chickpeas and tomatoes, then pour in 400ml of stock. Bring to boil, and reduce to a simmer for 1 hour.
After 1 hour, add your squash, the prunes and the rest of the stock. Gently stir and let it simmer for another 1 hour.
Keep a lookout on it and add some water if it looks too dry.
Once the time is up, check the consistency. If it seems watery, simmer for another 5 to 10 minutes. Season with a
pinch or two of salt.
Garnish with with coriander leaves and toasted almonds, and serve with couscous.

Place couscous in a large bowl. Pour the boiling water and cover with a lid for 10 to 15 minutes, until all the liquid has
been absorbed.
Fluff gently with a fork and add in olive oil.
Put the bowl into a steamer to steam for 10 minutes.

Szechuan Noodles With Spicy Beef Sauce

For the Spicy Beef Sauce

Beef Sauce


  • 1 lb ground beef
  • 1 1/2 c chopped onions
  • 2 tsp minced garlic
  • 1 1/2 tsp minced fresh ginger
  • 1/2-1 1/2 tsp dry crushed red pepper
  • 2 Tbs sesame oil ***
  • 2 Tbs cornstarch
  • 3/4 c beef broth
  • 1/3 c hoisin sauce (this is found in Oriental part of your store)
  • 2 Tbs soy sauce
  • 8 oz vermicelli, cooked (I’ve used spaghetti noodles)
  • 1/2 c sliced green onion


Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.

Pour sesame oil***(we just sauted in water instead of oil) in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.

Combine cornstarch and beef broth, whisking until smooth.

Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in ground beef.

Toss with hot cooked pasta, and sprinkle with sliced green onions.


Chipotle Beef Barbacoa Recipe

Chipotle Beef Barbacoa Recipe

Chipotle Beef


  • 1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see notes above)
  • 1 whole chile ancho or pasilla, seeds and stem removed (see notes above)
  • 1 whole chile negro, seeds and stem removed (see notes above)
  • 1 quart low sodium store-bought or homemade chicken stock, divided
  • 3 tablespoons vegetable or canola oil, divided
  • 1 pound oxtails
  • 1 small onion, finely sliced
  • 6 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 2 teaspoons dried oregano
  • 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
  • 1/4 cup apple cider vinegar
  • 2 teaspoons fish sauce
  • 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
  • Kosher salt and freshly ground black pepper
  • 2 whole bay leaves
  • Kosher salt
  • Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving


  1. Adjust oven rack to lower middle position and preheat oven to 275°F. Add dried chilies to large heavy-

    bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened

    with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside.

    Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second

    increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe

    liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power

    until gently simmering, about 5 minutes. Remove from microwave and set aside.

  2. Meanwhile, heat 1 tablespoon oil in now-empty Dutch oven over high heat until shimmering. Cook oxtails until

    well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium.

  3. Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until

    deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring

    constantly until fragrant, about 30 seconds. Add chipotle chilies, vinegar, and remaining chicken broth. Scrape

    up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the

    jar of a blender.

  4. Add soaked chilies and their liquid to the blender along with fish sauce. Start blender on low and slowly

    increase speed to high. Puree until smooth, about 1 minute. Set aside.

  5. Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to a boil over high heat. Place lid on

    pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender and a cake

    tester or metal skewer inserted into meat shows little to no resistance, about 4 hours. Discard bay leaves and

    oxtails (meat from oxtails can be eaten if desired). Transfer chuck to a large plate. Return Dutch oven to

    stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about

    5 minutes.

  6. Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid

    and refrigerate up to five days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then

    shred into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer

    and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt.

    Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other

    condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or cornbread.



Goan Beef Curry Recipe

For the Goan Beef Curry

Beef Curry


  • 1 8-oz package of tempeh, cut in 1/2-inch cubes
  • 1 11.5-oz package of vegan beef strips
  • 4 medium potatoes,cubed and placed in a microwave-safe bowl with 1 tbsp of water. Cover and zap for five minutes or until the potatoes are just tender and not mushy.
  • 1 green bell pepper, minced
  • 2 tbsp vinegar
  • 2 tbsp lemon juice
  • 1 medium onion, one half roughly chopped, the other half minced
  • 5 cloves of garlic, chopped
  • 1/2-inch knob of ginger, chopped
  • 12 curry leaves
  • 1/2 tsp turmeric
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 green cardamom pods
  • 1-inch stick of cinnamon
  • 2 tsp garam masala
  • 1/4 cup mint leaves, chopped
  • 1/4 cup coriander leaves, chopped, plus more for garnish
  • 1 moderately hot red chilli pepper, like byadgi, that’s eaten widely in Goa. You can substitute with a poblano pepper or, if you don’t have any of these, skip the chilli at this stage and add more paprika and a dash of cayenne when you add the powdered spices later in the recipe.
  • 1 tsp paprika
  • 1 tbsp grated jaggery (can substitute with brown sugar)
  • 2 tbsp tomato paste
  • 1/3 cup thick coconut milk
  • 1 tbsp vegetable oil


  1. In a small skillet roast the cumin, coriander, mustard, chilli pepper, cardamom and cinnamon until the coriander seeds are golden and a few shades darker. Keep stirring so you don’t burn anything. Remove the spices to a blender.
  2. To the blender add one half of the onion (the half you chopped), the vinegar, and the lemon juice.
  3. Blend until you have a smooth paste and then scrape the paste onto the meat substitutes, in a bowl. Mix well so all the pieces are coated and set aside to marinade at least 2 hours.
  4. In a saucepan, heat the oil over medium-high heat. Add the onions and curry leaves and saute until golden spots appear on the onions. Lower the heat to medium-low, add the mint leaves, turmeric, ginger and garlic and stir fry for a few seconds.
  5. Increase the heat to medium-high again, add the green peppers and coriander leaves, and stir-fry for another three or four minutes or until the peppers start to soften.
  6. Add the cooked potatoes, stir-fry for a few seconds, then add the tomato paste and mix well to coat all the vegetables. Add the beef substitutes with all the marinade. Stir well.
  7. Add 1-2 cups of water, depending on the thickness you desire for the curry, stir well, and let the curry come to a boil. Add the grated jaggery or sugar. Lower the heat and let it simmer about five minutes for all the flavors to come together.
  8. Stir in the coconut milk and turn off the heat. Garnish with coriander leaves.
  9. Serve hot with some crusty bread or boiled rice.

German Beef Meatballs

German Beef Meatballs
German Beef Meatballs
  • 500 g minced beef
  • 1 red onion, cubed
  • 1 stale breadroll or leftover baguette
  • 1 egg
  • 1 tbs salt
  • 1 tbs German mustard (If you don’t have any use Dijon Mustard)
  • 1 tbs sage
  • 1 tbs paprika
  • 1 tbsp ground pepper
  • 1 handful fresh chopped parsley
  • 100 ml sunflower oil
  1. Soak the breadroll in water.
  2. In a bowl, mix the onion, mincemeat, egg and seasoning. Mix with a large spoon. Place the bread pulp into a sieve. Try to squeeze out as much water our as possible, as otherwise the meatballs might get too soggy.
  3. Add the breadroll to the mixture and knead the mixture well with both hands.
  4. Roll a handful of mixture to a ball and fry it in the oil to check whether you got the seasoning right.
  5. Once you are happy roll the rest of the mixture to balls. Make sure they are not too small. As a guide I would say the size of a small egg.
  6. Fry the mixture on an even heat for about 15- 20 minutes. Turn them a couple of times and make sure they do not get burned.
  7. Then leave them to rest on a plate covered in kitchen towel to soak up the oil.
  8. These meatballs go well with German potato salad or simply a piece of rye bread.


Quick way to prepare Ghanaian beef stew

Quick way to prepare Ghanaian beef stew

beef stew


  • 1.5 kg stewing beef
  • Onions
  • Ripe tomatoes
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon tomato purée
  • 3 cloves of garlic
  • 2-3 fresh bay leaves
  • 1½ teaspoons allspice berries
  • 6 whole cloves
  • 1-2 sticks of cinnamon
  • 1 teaspoon dried oregano
  • 125 ml dry red wine
  • 4 tablespoons red wine vinegar



Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.

Peel and roughly chop the tomatoes.

Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a spoon and set aside.

Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.

Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.

Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.

Serve with pasta or cooked rice or yam.


Beninese Beef Stew Recipe

For the Beninese Beef Stew:



1kg beef (any stewing cut), cubed
300 g chopped onions
3 tbsp West African Curry Powder
2 tsp salt
Ground cayenne pepper to taste
360 ml coconut milk
8�10 deep-fried sweet potato chunks
4 tbsp margarine or butter
1 tbsp flour
60 ml smooth, unsweetened, peanut butter
5 garlic cloves, minced or pounded to a paste
3 whole hot red chillies
250 ml water
Several whole okra, with tops removed


Add the margarine (or butter) to a pan, heat and use this to brown the beef.

Remove the beef and reserve then use the remaining oil in the pan to fry the onions and garlic until they are golden brown.

At this point add the flour, curry powder, salt, cayenne pepper and the peanut butter.

Heat for a minute then slowly add the coconut milk (so it does not split) and then add the water.

Continue cooking (stirring all the while) until the sauce thickens.

Then add the meat and chillies and simmer, covered, until the beef is tender (this can take up to 2 hours, depending on the cut of meat).

About 20 minutes before the dish is ready add the okra and fried sweet potatoes. Serve immediately on a bed of rice.