SPICED BEEF

Spiced beef is a dish full of flavors, I love to prepare it from time to time and it seems like a great idea when I want to have something made in advance. It is precisely a dish that improves with resting, if you make it the day before it is even better, the flavors mix and it is delicious. It is very important to make a good mix of spices, the flavor will depend on it. and of course it is essential that the meat is tender and juicy.

There are two different ways to cook it, at a low temperature for a long time, or in a pressure cooker, for my taste both give good results, there is also another way, in a conventional pot, over low heat for a few hours.

This last method requires more dedication and control, so if you can’t dedicate hours of attention to the stew, choose one of the other two.

When I prepare the spiced beef I cook it in large pieces and then break it up into strands, that way I serve it in its own juice to fill some lettuce leaves or my delicious tortillas homemade.

 

Make your own spice mix for this delicious recipe.

 

To make this dish you have to choose a very tender beef. Let a professional advise you, give them details about your stew and they will know what to recommend.

I suggest a spice mix, the one I usually make for this dish, but you can always make some variations and choose the aromas and flavors that you like the most.

 

 

In this stew I have used cinnamon sticks, cumin seeds, garlic powder, onion powder, bay leaves, dried chilies, sweet paprika from La Vera, black pepper and sea salt.

In the sofrito, prepared with extra virgin olive oil, I have added onion, leek and carrot cut into julienne strips.

For cooking, half a glass of chicken or vegetable broth will add more flavor, although it can be made with water or you can even add a glass of wine to the sofrito and leave it evaporate the alcohol before closing the pot.

The truth is that it has turned out delicious, the mix of flavors is incredible, it has a spicy, but soft point, and many aromas, the cinnamon undoubtedly gives it a very special point.

Once the meat is cooked, I like to break it into strands, you only need two forks, to separate the strands of meat, juicy and tender.

 

This spiced beef stays juicy for days if kept in the cooking juice.

 

Keep the meat in the liquid, whether you are going to consume it immediately or if you are going to save it for the next day, this is the way to keep it juicy and not dry out.

Remember that this stew is much better when it rests, so I encourage you to prepare it the day before, because you will enjoy it a lot.

It is perfect if you prepare food for the entire week, known as “batch cooking”, (the technique of cooking the entire week’s food in one afternoon), because the meat stays tender and juicy in its sauce.

The ideal way to serve it is to add some fresh cilantro leaves, although I almost always add parsley and it is also great.

 

 

You can eat it with some cereal, brown or basmati rice, quinoa, some potatoes, another option is to add legume pasta (chickpea or red lentils), accompany it with whatever you like the most.

It would also make a good tandem with cooked legumes, brown or yellow lentils, chickpeas, beans.

I like to make this spiced beef to fill tortillas or to eat it in lettuce leaves, with a little avocado and a few drops of lime or lemon it is perfect.

 

You can vary the spice mix to your liking.

 

If you’ve always liked meat stews, if you’re passionate about classic goulash, and if you’re a fan of spicy and flavorful food, this recipe is for you.

Don’t hesitate to prepare it because you’ll love it, you’ll like how practical it is and how delicious it is from one day to the next.

 

Why I like this recipe so much:

• Itcan be prepared in advance.
• When it rests, it gains in flavor.
• It is very versatile, you can eat it with tortillas, on lettuce leaves or accompanied by quinoa, rice, etc.
• It is a low-carb recipe and it is up to you whether you add some or not.

Related entries:

• Carnitas.
• Koftas with yogurt and mint sauce.
• Zucchini stuffed with meat.