Mexican Braised Beef Tacos Recipes

The Mexican beef was made unctuous and meltingly gelatinous by using the often-marginalized beef cheek.

Ingredients:

• 1.2 kg beef cheeks
• 1 dried red chilli
• 4 garlic cloves
• 1 tsp unsweetened cocoa powder
• 1½ tsps instant espresso powder
• ½ tsp cinnamon
• 2 tsps ground cumin
• 1½ tbsps natural peanut butter
• 4 tbsps olive oil (2 tbsps for the marinade, 2 tbsps for frying the beef cheeks)
• 1½ tbsps honey
• 1 tsp salt
• 1 handful fresh coriander, plus more for serving
• 1 cup beef stock
• 3 limes

Instructions:

1. Clean and trim the beef cheeks. Cut them into large (2 inch) chunks. Put them in a container in which you can marinate them.
2. Rehydrate the dried red chilli in a little hot water, just enough to cover it. Combine all (including the chilli and it’s water) the ingredients apart from the beef stock and limes in a food processor, and whizz until you have a paste. Pour the paste all over the cheeks and mix so that they are completely coated. Leave to marinate in the refrigerator for several hours or, better yet, overnight.
3. When it is time to cook, heat the oven to 140°C and heat 2 tablespoons of olive oil in a heavy bottomed casserole over a medium heat. Brown the chunks on all sides. Use the stock to rinse the rest of the marinade into the casserole, then squeeze in the juice of the limes.
4. Braise for about 3½ hours, giving the cheeks a stir once or twice while they cook. If the liquid dries up, add a bit more stock.
5. When the cheeks are fall-apart tender, use two forks to pull the meat apart in the pan so that it mixes in with all the fatty juicy goodness.
6. Serve in fresh corn tortillas.

Mexican Braised Beef Tacos • Yield: 6 servings
Ingredients:

• 1.2 kg beef cheeks
• 1 dried red chilli
• 4 garlic cloves
• 1 tsp unsweetened cocoa powder
• 1½ tsps instant espresso powder
• ½ tsp cinnamon
• 2 tsps ground cumin
• 1½ tbsps natural peanut butter
• 4 tbsps olive oil (2 tbsps for the marinade, 2 tbsps for frying the beef cheeks)
• 1½ tbsps honey
• 1 tsp salt
• 1 handful fresh coriander, plus more for serving
• 1 cup beef stock
• 3 limes

Mexican Braised Beef Tacos Nutrition Facts:
• Diet: Low-Carb
• Calories: 122.61
• Fat: 129.74
• Carbs: 22.48
• Protein: 272.01
• Cholesterol: 268.00
• Calcium: 34.11
• Sodium: 159.28

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Tea Recipes

Beef “tea?” Is that like beef broth? Well, kind of. It’s a dish that goes back in time to the days when the British were trying to find the essence of what gave beef its nutritional value. Since this was before vitamins and protein were known, they weren’t sure what they were looking for. Along the way, somebody noticed that this very mild liquid was soothing and comforting. Give it a try when you’re feeling under the weather, but don’t go looking for a scientific reason for its effectiveness. For steeping the “tea,” you will need a 1-quart wide-mouth glass jar or plastic container with a tight-fitting lid.

Ingredients:

• 8 ounces beef chuck steak, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 3 cups water

Instructions:

1. 1. Combine the beef, salt, and water in a saucepan and bring to a boil over high heat. Let the mixture boil for 1 minute. Reduce the heat to low and let the water barely simmer for 20 minutes more, skimming off any scum that forms on the surface. Remove the pan from the heat and let cool.
2. 2. Pour the liquid and the pieces of beef into the jar or container, cover it tightly, and let the liquid steep (like tea, of course) in the refrigerator for at least 24 hours.
3. 3. Strain the liquid either through cheesecloth or a fine-mesh strainer and discard the beef. You'll be left with the tea. Serve hot.

Beef Tea • Yield: 2 servings
Ingredients:

• 8 ounces beef chuck steak, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 3 cups water

Beef Tea Nutrition Facts:
• Diet: Low-Carb
• Calories: 25.74
• Fat: 38.22
• Carbs: 0.00
• Protein: 42.77
• Cholesterol: 51.41
• Calcium: 5.34
• Sodium: 31.65

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pappardelle With Beef Recipes

Wide ribbons of pappardelle are the classic pasta to serve with a meaty sauce – you’re bound to be going back for seconds

Ingredients:

• 500.0g pappardelle pasta
• grated Parmesan , to serve
• ½ quantity beef with red wine & carrots (see 'Goes well with')
• 400.0g can chopped tomatoes

Instructions:

1. First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
2. Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
3. Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

Pappardelle With Beef • Yield: 6 servings
Ingredients:

• 500.0g pappardelle pasta
• grated Parmesan , to serve
• ½ quantity beef with red wine & carrots (see 'Goes well with')
• 400.0g can chopped tomatoes

Pappardelle With Beef Nutrition Facts:
• Diet:
• Calories: 96.58
• Fat: 8.62
• Carbs: 130.05
• Protein: 68.64
• Cholesterol: 0.00
• Calcium: 24.71
• Sodium: 21.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Vegetable Soup Recipes

Ingredients:

• 1 pound(s) ground beef
• 1/2 cup(s) chopped onion
• 1 15-ounce can(s) tomato sauce
• 1 1/2 cup(s) frozen mixed vegetables, thawed
• 1 1/4 cup(s) frozen corn, thawed
• 1 1/4 cup(s) beef broth
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) molasses

Beef Vegetable Soup • Yield: 8 servings
Ingredients:

• 1 pound(s) ground beef
• 1/2 cup(s) chopped onion
• 1 15-ounce can(s) tomato sauce
• 1 1/2 cup(s) frozen mixed vegetables, thawed
• 1 1/4 cup(s) frozen corn, thawed
• 1 1/4 cup(s) beef broth
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) molasses

Beef Vegetable Soup Nutrition Facts:
• Diet:
• Calories: 82.13
• Fat: 94.49
• Carbs: 34.59
• Protein: 100.76
• Cholesterol: 107.35
• Calcium: 27.30
• Sodium: 161.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Gulasch Recipes

A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.

Ingredients:

• 1/2 cup canola oil
• 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
• 2 garlic cloves, sliced
• 1 tablespoon dried marjoram
• 1 1/2 tablespoons tomato paste
• 3 tablespoons hungarian sweet paprika
• 1 1/2 teaspoons hungarian hot paprika
• 1 cup white wine vinegar
• 6 cups low-salt chicken broth
• 2 bay leaves
• 2 teaspoons finely grated lemon peel
• 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

Instructions:

1. Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.
2. Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.
3. Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.
4. In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.

Beef Gulasch • Yield: 8 servings
Ingredients:

• 1/2 cup canola oil
• 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
• 2 garlic cloves, sliced
• 1 tablespoon dried marjoram
• 1 1/2 tablespoons tomato paste
• 3 tablespoons hungarian sweet paprika
• 1 1/2 teaspoons hungarian hot paprika
• 1 cup white wine vinegar
• 6 cups low-salt chicken broth
• 2 bay leaves
• 2 teaspoons finely grated lemon peel
• 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes

Beef Gulasch Nutrition Facts:
• Diet: Low-Carb
• Calories: 283.25
• Fat: 424.48
• Carbs: 52.96
• Protein: 321.42
• Cholesterol: 386.31
• Calcium: 66.42
• Sodium: 78.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef Bourguignon Recipes

Ingredients:

• 8 ounces bacon, coarsely chopped
• 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
• 1/3 cup all purpose flour
• 1 1/4 pounds boiling onions, peeled
• 3/4 pound large carrots, cut into 1-inch pieces
• 12 large garlic cloves, peeled (left whole)
• 3 cups canned beef broth
• 1/2 cup Cognac or brandy
• 2 750-ml bottles red Burgundy wine
• 1 1/4 pounds mushrooms
• 1/3 cup chopped fresh thyme or 2 tablespoons dried
• 1 tablespoon dark brown sugar
• 1 tablespoon tomato paste

Instructions:

1. Preheat oven to 325°F. Sauté bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels. Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of flour. Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch. Transfer meat to large bowl. Add onions and carrots to same pot and sauté until light brown, about 6 minutes. Add garlic and sauté 1 minute. Transfer vegetables to bowl with beef.
2. Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes. Return meat and vegetables and their juices to pot. Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth. Bring to boil, stirring occasionally. Cover pot and place in oven. Cook until beef is tender, about 1 hour 20 minutes.
3. Ladle liquid from stew into large saucepan. Spoon off fat. Boil liquid until reduced to 2 3/4 cups, about 40 minutes. Season with salt and pepper. Pour liquid back over beef and vegetables. (Can be prepared 1 day ahead. Cover and chill.) Rewarm over low heat before serving.

Beef Bourguignon • Yield: 8 servings
Ingredients:

• 8 ounces bacon, coarsely chopped
• 3 pounds well-trimmed boneless beef chuck, cut into 1 1/2-inch cubes (from 7-bone chuck roast)
• 1/3 cup all purpose flour
• 1 1/4 pounds boiling onions, peeled
• 3/4 pound large carrots, cut into 1-inch pieces
• 12 large garlic cloves, peeled (left whole)
• 3 cups canned beef broth
• 1/2 cup Cognac or brandy
• 2 750-ml bottles red Burgundy wine
• 1 1/4 pounds mushrooms
• 1/3 cup chopped fresh thyme or 2 tablespoons dried
• 1 tablespoon dark brown sugar
• 1 tablespoon tomato paste

Beef Bourguignon Nutrition Facts:
• Diet:
• Calories: 255.16
• Fat: 161.36
• Carbs: 76.91
• Protein: 368.80
• Cholesterol: 335.66
• Calcium: 67.11
• Sodium: 236.78

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Quick Beef Stroganoff Recipes

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced
• 1 teaspoon chopped thyme
• Kosher salt and freshly ground pepper
• 1 cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
• 1/4 cup sour cream
• Half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
• Buttered noodles, for serving

Quick Beef Stroganoff • Yield: 4 servings
Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced
• 1 teaspoon chopped thyme
• Kosher salt and freshly ground pepper
• 1 cup reserved gravy from Coriander-Dusted Roast Beef or other beef gravy
• 1/4 cup sour cream
• Half of the Coriander-Dusted Roast Beef or 12 ounces roast beef, sliced 1/4 inch thick and cut into strips
• Buttered noodles, for serving

Quick Beef Stroganoff Nutrition Facts:
• Diet: Balanced
• Calories: 84.31
• Fat: 73.85
• Carbs: 59.67
• Protein: 80.87
• Cholesterol: 110.80
• Calcium: 26.19
• Sodium: 101.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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