Crispy tortilla quesadillas stuffed with sweet and tasty Korean beef, spicy kimchi and plenty of melted cheese!
Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.
Tender slow cooked corned beef served in a sweet and tangy apricot glaze.
Learn the secret to tender beef in our next-level beef stroganoff. We’ve given the flavour a boost with porcini powder to give the dish the wow factor
Beef in Creamy Mushroom Sauce with fork-tender beef and a delectable mushroom gravy that's delicious over steamed rice, mashed potatoes, or egg noodles. Easy to make and cooks in one pan!
Recipe video above. This dough is easy to work with and comes together in seconds using a good processor. While I really encourage you to make the dough, you'll still get an excellent empanada fix making this with store-bought puff pastry or shortcrust pastry.Empanada dough adapted from Kevin Is Cooking and the filling is based on the New York Times Cooking Beef Empanadas recipe (I found the flavour a bit mild and too dry, so I tweaked).
Looking for a fun and tastry puff pastry recipe? Follow this handy prep guide by Oh Sweet Day! to learn to make this this delicious minced beef wellington.
Spiceé Gourmet Beef BurgundyBeef Burgundy is a traditional French recipe using red wine, I suppose from the bu
Cancel your plans, make this instead.
YIELD: (6-8) SERVINGS INGREDIENTS 3 lbs Beef1 lb Rice800 Grams Pigeon Peas50 Grams Coconut Milk2 Tbsp Extra Virgin Olive Oil or Peanut Oil1/2 Cup Brown Sugar15 Finely Chopped Pimentos (Seeds Optional)1/2 lb Onions1 Bundle of Chive2 Bundles of Chadon Beni or 10-12 Leaves (Culantro)1 Bundle of Thyme5 Garlic Cloves1/2 lb Pumpkin1/8 Cup Soy Sauce (Optional)2 Tbsp Golden Ray (Vegetable Cooking Butter)1 Hot PepperSalt & Black Pepper (to taste) METHOD Cut and trim beef to desired size ensuring to remo
Tanindon( 他人丼) is a classic donburi dish made with beef or pork and egg cooked in a savory-sweet sauce that's served over hot rice. My Tanindon recipe comes together in under ten minutes from just a handful of ingredients, making it a quick and satisfying weekday meal.
I find fresh horseradish easy to come by these days but, if you don't, add the same amount of hot horseradish cream or sauce from a jar for the marinade. If you want to serve lamb skewers alongside, then use cubed leg, replace the horseradish in the marinade with a teaspoonful each of ground cumin and coriander, and make a dip by mixing good shop-bought hummus with Greek-style plain yogurt, and drizzle the top with a little olive oil before scattering with some pomegranate seeds. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Sichuan boiled beef (Shui Zhu Niu Rou) is super tasty and addictive. This detailed recipe shows you how to achieve the best texture & flavour.
Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven
There is something about the tender viscosity and deep, rich flavour of slow-cooked oxtail that makes it, for me, the dream stew. I know its fattiness is not for everyone, but I love the way it feels as if I’ve put on beef lip gloss after eating a big bowl or two of it. And talking of fat, I favour beef dripping to cook it in, but if you need to use oil, nothing will go wrong. I should add that the cooking times below can be regarded as a minimum. Last time I made this, after I had reheated it, I had to (for a reason too boring to go into) leave it in the oven for a further four hours (turned down to 150°C/130°C fan/300°F) and it was wonderful. And you could happily extend the initial cooking time as well. Mashed potato is traditional with oxtail stew, and I wouldn’t offer a dissenting voice. But rice (I like basmati) works as well. And I know I’m not supposed to recommend a second reheat (see note), but if at the end I have a little oxtail and more juice left, I pull the meat off the bone, shred it, add orzo pasta and reheat until the pasta is soft, and most of the gleaming chestnut liquid is absorbed. Sprinkle with parsley, and eat with a spoon. But I don’t wish to taunt you, as this is so good, you may well have no leftovers to play with anyway. Make sure you do buy milk stout — not the more widely-known and more bitter regular stout. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Follow this easy and straight-forward recipe for golden and crispy Fried Lambs' Brains.
While you're planning out your Easter menu, don't forget the appetizers! These are the easiest Easter appetizer recipes to get on the table.
This post may contain affiliate links, please see our privacy policy for details From the savory depths of tender beef to the aromatic spices, this slow-cooked African Beef Stew is just the perfect hearty, cozy dinner to make when craving comfort food. This hearty stew is a culinary masterpiece, enjoyed for its bold flavors, intricate spice combinations, and the use of wholesome ingredients. Instant pot method included. The Flavors in African beef stew African beef stew is a flavorful and hearty dish that varies in taste depending on the region and local ingredients used, but it generally features a rich and complex flavor. Here’s a description of the flavors typically found in African beef stew: Umami-rich Beef: The base of the stew is usually made with tender chunks of beef, which provide a deep, savory, and meaty flavor. The meat is often browned before simmering, adding a caramelized taste to the stew. Spices: African cuisine is known for its vibrant and aromatic spices, crucial in the stew’s flavor. Common spices include cumin, coriander, paprika, ginger, cinnamon, curry, black pepper, cloves, and cardamom. These spices contribute layers of warmth, earthiness, and a touch of heat to the stew. Chilies and Heat: Many African beef stews incorporate chili peppers or hot sauces to add heat and a spicy kick. The level of spiciness can vary widely depending on regional preferences, but it often adds a bold flavor. Herbs: Fresh herbs like cilantro, parsley, and thyme are frequently used to provide a refreshing and herbaceous note to balance the richness of the stew. These herbs can be added at the end of cooking or as a garnish. Tomatoes: Tomatoes, whether fresh, canned, or paste, are a common ingredient in African beef stew. They contribute a slightly tangy and sweet taste that complements the spices and helps create a thick and luscious sauce. Vegetables: Various vegetables like onions, carrots, bell peppers, and potatoes are often included in African beef stew. These vegetables add their unique flavors and enhance the dish’s overall depth and texture. Broth or Stock: Beef or vegetable broth can be used as the cooking liquid, infusing the stew with additional meaty and savory flavors. The slow simmering of the stew allows the flavors to meld and intensify. Coconut milk: Depending on the region, coconut milk is used in many recipes, adding creaminess to the dish. Sweetness: Some African beef stews may incorporate sweet elements like dried fruits (such as apricots or raisins) or honey to balance the spiciness and add a touch of sweetness to the dish serving suggestions for African beef stew Rice: Fluffy white rice, aromatic basmati, or even fragrant jasmine rice makes an excellent base for serving African beef stew. The rice’s mildness balances the stew’s bold flavors Flatbreads: Various African flatbreads, such as chapati, roti, gluten free naan, or pita, can be used to scoop up the stew. They provide a different texture and can be a fun way to enjoy the dish. Rolls: Serve this flavourful beef stew with gluten-free pull-apart soft rolls or the delicious gluten-free artisan crusty rolls. Pickled Vegetables: Pickled vegetables or relishes, such as South African atchar or Moroccan preserved lemons, can add a tangy contrast to the stew’s richness. Yogurt or Sour Cream: A dollop of plain yogurt or sour cream can provide a cool and creamy contrast to the stew’s spiciness, especially in North African dishes. Fresh Herbs: Garnish the stew with fresh herbs like cilantro, parsley, or mint to add a burst of freshness and color. Chutneys and Sauces: Consider serving the stew with a side of chutneys, hot sauces, or sambals, which can add extra layers of flavor and heat. Nuts: Crushed or chopped nuts, such as peanuts or almonds, can provide a crunchy element and a nutty flavor that complements some African beef stew recipes. African beef stew: stove top method When it comes to African beef recipes, it is all about spices. So the first thing to do is season the beef with curry powder, paprika, a generous amount of black pepper and cinnamon. Cinnamon is aromatic and has a sweet and savoury flavour that sets this stew apart from most. Sear the beef Once the beef is generously seasoned, it is seared. The beef stew flavour will intensify by searing the meat. So sear the meat well. Add veggies, tomatoes and coconut milk Next, add some of the veggies like the onions, garlic, bell peppers, tomatoes, tomato paste and coconut milk. Slowly simmer the stew for about ninety minutes Add remaining veggies Now add the remaining vegetables such as carrots, potatoes and cabbage, and finish cooking the stew until the meat is fork tender and the vegetables are just right. The reason the vegetables are added at the end as not to overcook them or they become mushy. Another popular beef stew recipe you may enjoy is the Instant Pot Spiced Beef Stew with Mung Beans. A little different but so good! African Beef Stew the Instant Pot Method Season the beef Sear the beef in a skillet. I used a cast iron skillet. Deglaze Deglaze the skillet with 1/4 cup of water and add it to the instant pot with seared beef and remaining ingredients. Stir to combine. Close the lid. Cook on manual for 35 minutes, then release steam naturally. Enjoy! MORE AFRICAN RECIPES TO EXPLORE Best Falafel Burger Moroccan-Style Baked Lamb Casserole Baked Yams Stuffed with Roasted Spiced Veggies Yam And Sweet Potato Mash With Coconut Milk Instant Pot Somali Lentil Stew Saffron Rice With Mint Moroccan-Style Yogurt Cake – Grain Free Recipe Review This African beef stew recipe is such a simple dinner to throw together, it is wholesome, flavorful and hearty. Cooking with ethnic spices adds diversity and uniqueness to our food, such as in this beef stew recipe. The precise flavor of African recipes can vary greatly from one to another, reflecting the diverse culinary traditions across the continent. It’s a bold flavored dish that combines various spices, herbs, heat, and nutritious ingredients, making it a beloved comfort food in many African households. Let’s Connect! Be sure to FOLLOW US on FACEBOOK and PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you! Many thanks! Kristina xx
Madeleines inspired by the flavors of Persian love cake, with cardamom, rose, almond, and pistachio.
This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. I think of this rather as a refined, Middle-Eastern form of nachos. For US cup measures, use the toggle at the top of the ingredients list.
A rich beef and lentil curry topped with onion mash, this Dhansak Bake from Nadiya's Simple Spices is soon to be a classic winter warmer.
Purely Jewish comfort food for a traditional holiday dinner…
Gochujang Jjigae - when’s the last time you’ve opened up that tub of gochujang paste? Chances are - its been patiently waiting in the back of your refrigerator. Sitting all cold and lonely - having been scooped in a long while. (Enter sad K-drama soundtrack) Today, we redeem ourselves - put it to use! We will make Gochujang Jjigae (Jjigae is the Korean word for Stew). So, we're doing Gochujang Stew! Now, I must mention that this Gochujang Jjigae is quite spicy – one of the more spicier dishes we've made on FutureDish. So if you cant do spicy, skip
And practical things like cheese, meat, veggies, you know.
These deep-fried Hungarian paprika meatballs are very easy to make, scrumptious and often eaten with creamy vegetable pottages. This recipe makes 12-15 medium-sized balls.
A zesty, tasty, kumquat dressing! Perfect for a kale salad.
This classic preparation of crisp-fried veal is topped with a luscious egg, salty anchovies, and capers—a brilliant study in contrasting flavors and textures.
Inspired by bulgogi, a traditional Korean dish, this colourful and tasty fondue puts beef in the spotlight! Try it in a simplified or more authentic version.
Crispy flaky chewy scallion pancake, fresh crunchy cucumber & a warm melt in the mouth tender beef with a sweet & savory sauce all throughout.
