Tactical Tastes

Category: Beef

  • Algerian Kefta (Meatballs)

    Algerian Kefta (Meatballs)

    Algerian Kefta (Meatballs) is a algerian beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 lb Ground Beef
    • 4 Cloves Crushed Garlic
    • 1/2 cup Onion
    • To taste Salt
    • To taste Pepper
    • 3 Plum Tomatoes
    • 1 tsp Parsley
    • 1/2 cup Water

    Method

    Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

    Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.

    Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.

    Pour tomato sauce over meatballs to serve.

    Want to watch it come together? See the full walkthrough.

  • Arepa Pabellón

    Arepa Pabellón

    Arepa Pabellón is a venezuela beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Corn Arepa Filled With Mozarella Cheese
    • 1 Fried Ripe Bananas
    • 1 Can Black Beans
    • 1 Pico De Gallo Sauce
    • 2kg Shredded Meat
    • 1 chopped Tomato
    • Pinch Salt
    • Pinch Pepper

    Method

    Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling.

    Preheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown.

    With the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato.

    Serve with a little pico de gallo or guacamole dip sauce.

    Want to watch it come together? See the full walkthrough.

  • Arepa pelua

    Arepa pelua

    Arepa pelua is a venezuela beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 500g Beef
    • 1 Onion
    • 1 Red Pepper
    • 2 cloves Garlic
    • 1 tsp Cumin
    • 1 tsp Oregano
    • 1 tsp Paprika
    • 1 L Beef Stock
    • 2 1/2 cups Water
    • Pinch Salt
    • 200g Cheese
    • Pinch Extra Virgin Olive Oil

    Method

    Cook the meat: Place the flank steak in a pot with broth or water and salt. Cook over low heat for about 2 hours, until tender and easy to shred.

    Shred the meat: Once cooked, drain and shred the meat using two forks.

    Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil. Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined.

    Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes.

    Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.

    Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden. You can then bake them for a few minutes if you prefer them crispier.

    Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.

    Want to watch it come together? See the full walkthrough.

  • Asado

    Asado

    Asado is a argentina beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2kg Mixed Beef Cuts
    • 4 Chorizo
    • 2 Morcilla
    • To taste Salt

    Method

    Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.

    Season the Meat: Generously salt the beef cuts.

    Grill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while.

    Cook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster.

    Rest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables.

    Pro Tips:

    Use a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature.

    Season the meat just before grilling to ensure it retains its moisture and flavor.

    Serving Suggestions:

    Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.

    Want to watch it come together? See the full walkthrough.

  • Aussie Burgers

    Aussie Burgers

    Aussie Burgers is a australian beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 500g Lean Minced Steak
    • 100g Cooked Beetroot
    • 2 small Naan Bread
    • 50g Rocket
    • 4 tablespoons Soured cream and chive dip

    Method

    Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)

    Sort out your ingredients: Slice the beetroot and split the naan breads.

    Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.

    Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.

    Want to watch it come together? See the full walkthrough.

  • Barbados Pepperpot

    Barbados Pepperpot

    Barbados Pepperpot is a beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Pigs Trotters
    • 2 Lbs Oxtail
    • Splash Lime juice
    • 3 cloves Garlic
    • 2 Scotch Bonnet
    • 1 large Onion
    • 1 Cinnamon Stick
    • 2 Cloves
    • Pinch Sugar
    • Pinch Salt
    • Sprinkling Basil
    • Sprinkling Thyme
    • 2 Lbs Beef

    Method

    Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice.

    Set that to one side; while you slice the garlic into tiny slices, slice the onion. Chop the basil and thyme.

    Now you need to be very careful when you slice the scotch bonnet peppers; you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper, or you can wear rubber gloves to cut it up. Wash your hands straight afterward and do not touch your eyes; these peppers really burn your hands and eyes if they make contact with the skin!

    Now rinse the lime or lemon juice off the stewing steak. And cut the meat into cubes.

    Also, chop the pig’s trotters and the oxtail into cubes.

    Fill the large saucepan with water and bring to a boil.

    Add the pig’s trotters.

    When the pig’s trotters have boiled, drain the excess water, and now add the stewing steak and cover with fresh hot water.

    Now add your chopped garlic, onion, and peppers.

    Now add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.

    Now simmer until the meat is tender. The flavor of this dish comes out over a few days and therefore gets tastier each time you reheat it; make sure you always reheat the entire pot to boiling point.

    Want to watch it come together? See the full walkthrough.

  • Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry is a chinese beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tsp Soy Sauce
    • 1 tsp Dry sherry
    • 1/2 tsp Cornstarch
    • 1/8 teaspoon Black Pepper
    • 1 lb Sirloin steak
    • 2 tablespoons Oyster Sauce
    • 1 tsp Dry sherry
    • 1 tablespoon Soy Sauce
    • 1/4 cup Chicken Stock
    • 1 lb Broccoli
    • 2 tablespoons High Heat Cooking Oil
    • 2 cloves minced Garlic
    • 1 tsp Cornstarch
    • 1 tablespoon Water

    Method

    Marinate the beef:

    Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.

    Add the beef slices and stir until coated. Let stand for 10 minutes.

    Prepare the sauce:

    Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.

    Blanch or steam the broccoli:

    Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.

    Stir-fry the beef:

    Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.

    Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).

    Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.

    Add the sauce, cornstarch, and broccoli:

    Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.

    Serve immediately, with steamed rice or on its own.

    Want to watch it come together? See the full walkthrough.

  • Beef and Mustard Pie

    Beef and Mustard Pie

    Beef and Mustard Pie is a british beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1kg Beef
    • 2 tbs Plain Flour
    • 2 tbs Rapeseed Oil
    • 200ml Red Wine
    • 400ml Beef Stock
    • 1 finely sliced Onion
    • 2 chopped Carrots
    • 3 sprigs Thyme
    • 2 tbs Mustard
    • 2 free-range Egg Yolks
    • 400g Puff Pastry
    • 300g Green Beans
    • 25g Butter
    • pinch Salt
    • pinch Pepper

    Method

    Preheat the oven to 150C/300F/Gas 2.

    Toss the beef and flour together in a bowl with some salt and black pepper.

    Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.

    Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.

    Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.

    Cover with a lid and place in the oven for two hours.

    Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.

    When the beef is cool and you’re ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.

    Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.

    Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.

    For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.

    Drain and toss with the butter, then season with black pepper.

    To serve, place a large spoonful of pie onto each plate with some green beans alongside.

    Want to watch it come together? See the full walkthrough.