Tag: beef flank

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Angus Certified Beef Tagliata

Prime Angus Beef Tagliata
Prime Angus Beef Tagliata

Oven cooked Prime Angus  Beef  Tagliata

Prep Time :  1 Hour

Cook Time : 15 to 20 Minutes

Serves 4 to 6

Ingredients :

Directions :

  • Lay beef tagliata on a baking sheet and season on both sides with salt.
  • Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind).
  • Measure 1 tablespoon of crushed pepper and sprinkle on both sides of beef tagliata.
  • Strip leaves from rosemary.
  • Sprinkle beef  evenly on both sides with rosemary and garlic slices.
  • Drizzle beef tagliata with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into meat surface.
  • Leave at room temperature for an hour.
  • Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.
  • Carefully put beef tagliata in pan and close oven door.
  • After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat.
  • Remove steak and let rest on a carving board for 10 minutes.
  • Cut meat on a diagonal, against grain, into thin slices.
  • Arrange sliced meat on a large platter and surround with rucola.
  • With a vegetable peeler, shave about 2 ounces of cheese over rucola and cut meat.
  • Drizzle with a little olive oil and garnish with lemon wedges.

 

 

Prime Certified Angus Beef Tagliata is available at In House Butchers.

In House Butchers, always bringing you the freshest and best beef in Malta, and  best value for your money always.

 

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Grilled Veal Flank with Rosemary

Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary

Grilled Veal Flank with Rosemary

Prep Time :  2 Hours

Cook Time : 10 Minutes

Ingredients : 

  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 2 teaspoons honey
  • 6 large garlic cloves, minced
  • 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
  • 1 tablespoon coarsely ground black pepper
  • 1  teaspoon salt
  • 2 Kg Veal  Flank

Directions : 

  • Mix all ingredients except meat,  in 13 x 9 x 2-inch glass baking dish.
  • Add meat to marinade and turn to coat.
  • Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Remove meat from the marinade and discard marinade.
  • Grill  flank to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer cooked meat to work surface.
  • Let stand 5 minutes.
  • Cut flank across the grain into thin strips Arrange on platter and serve.

 

 

 

 

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‘Ropa Vieja’ Delicious Cuban Shredded Beef Stew

'Ropa Vieja' Delicious Cuban Shredded Beef Stew

 

'Ropa Vieja' Delicious Cuban Shredded Beef Stew
‘Ropa Vieja’ Cuban Shredded Beef Stew

Delicious Cuban Shredded Beef Stew

Prep Time : 15 Minutes

Cook Time :  6 Hours (In Slow Cooker)

 

Ingredients :

  • 1 tablespoon canola oil
  • 1 Kg Boneless Beef Chuck (flank steak or brisket also work well)
  • Kosher salt
  • Freshly ground black pepper
  • 1 carrot, scraped and sliced in half lengthwise
  • 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium yellow onion, peeled, halved and thinly sliced
  • 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3½ tablespoons)
  • ½ cup dry white wine (Vermouth works well)
  • 2 cups good quality canned tomato puree
  • 1 6-ounce can tomato polpa
  • 1 cup low-salt chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ cup sliced green olives
  • 1 tablespoon white vinegar

 

  • For Garnish:
  • ½ cup chopped fresh cilantro leaves
  • 1 lime or two, cut into wedges

 

Directions :

  1. Season meat on both sides with 1 teaspoon salt and several grinds of black pepper.
  2. Heat oil in a heavy (preferably cast iron) skillet.
  3. Brown meat over high heat for 3 minutes per side.
  4. Transfer to the slow cooker.
  5. Toss in the sliced carrot.
  6. Add a tablespoon of oil to the skillet along with the garlic, onions and peppers.
  7. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesn’t brown.
  8. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan.
  9. Transfer the mixture to the slow cooker.
  10. In a medium bowl whisk tomato puree, tomato polpa, broth, dried spices and 2 teaspoons salt.
  11. Pour over meat.
  12. Cook on high for 6 hours.
  13. After 5½ hours the beef  is transformed to a beautiful tenderness, remove meat and  pull into shreds using two forks.
  14. After it’s shredded, return meat to  the slow cooker.
  15. Stir in sliced olives and a splash of vinegar, to build that final layer of flavor and cook for another  half hour.
  16. Serve with a sprinkle of cilantro and lime wedges on the side.
  17. Traditional accompaniments to this beef stew are white rice and black beans.
The national dish of Cuba: ROPA VIEJA: tender shredded beef stew with peppers, tomatoes and delicious spices. Traditionally served with rice, black beans and fried plantains.
Author: Panning The Globe
Recipe type: Dinner Stew
Cuisine: Cuban
Serves: 6-7