Spanish Beef Recipes

Long time no recipes! Just to let our readers know that things are a bit hectic here at Orce Serrano Hams but we do have a bank of three dozen recipes (and growing) to publish over the next few weeks.

We've been working quite a lot with beef over the winter which, as things go doesn't tend to be the most popular (or available) meat in Andalucia so stay tuned for some interesting Spanish beef recipes on top of all the usual tapas and info on up and coming lines to your online deli!

Beef Tapas

When it comes to beef tapas they are few and far between and usually only served in the home using the leftovers from a beef dinner. Spanish tapas being as versatile as they are can be almost anything and some flavoursome beef will add something a little different as it is normally pork (and the multitude of tapas ideas using it) which is the norm in southern Spain.

Beef is not readily available in rural Andalucia but when we do see it in the butchers it is a meat worth a couple of extra euros. Roasts are great, slow braised beef is better and garlic (in our house anyway) is the usual suspect when it comes to flavour as well as rosemary, cracked black peppercorns and sliced onion as a base for the meat to sit on for 3 hours.

Simple Roast Beef with Tapas Later...

2kg Topside beef
70cl Red wine
1 Large onion, sliced into rings
6 Carrots, battoned
4 Potatoes, quartered
8 Garlic cloves, cracked with skins on
1 Sprig rosemary
Black pepper

How to Cook:

1. Place the onion rings on the bottom of a terracotta casserole or baking tray.

2. Place beef on top, and season well with pepper and rosemary.

3. Place vegetables around the meat

4. Place garlic in between the meat and vegetables.

5. Pour red wine over vegetables.

6. Slow roast for 3 hours at 140 degrees, turning veg if required.

Tapas:
 
Cut the leftover beef into thin slices and serve with fresh bread and butter, hojiblanca olives or with seasoned tomatoes and extra virgin olive oil.

(Blue and White plate from the 'Granada' range.)

Braised Beef in Tomatoes and Paprika

This recipe for slow braised beef was cooked in a rectangular 'bandeja' or terracotta roasting tray although a good sized cazuela would do just as well.

Cooking such a dish in terracotta means that the beef can also be popped into the outdoor clay oven for a few hours such is the heat retaining properties of the terracotta itself. There is of course the satisfaction of 'cooking in clay', a natural product which once you have tried it you may be reluctant to go back to using your metal tray..!

This recipe for braised beef uses tomatoes and a hint of smoked paprika for a nice Spanish influence. Enjoy!

Ingredients:

2kg Beef (cheap cut for braising)
1 Large Onion
8 Garlic Cloves, peeled
500g Tinned Tomatoes
1/2 Teaspoon Sweet Smoked Paprika
Ground Black Pepper
Olive oil
Fresh Rosemary

How to Cook:

1. Peel and slice your onion into rings, lay the onion slices on the bottom of the terracotta roasting tray.

2. Place the beef on top of the onions.

3. Open the tinned tomatoes and chop roughly mixing in the paprika before pouring (inc the juice) around the beef.

4. Peel the garlic cloves and sprinkle around the beef.

5. Drizzle olive oil over the beef then sprinkle with the pepper.

6. Place your fresh rosemary over the top of the meat and slow cook for 3 hours at 140 degrees adding water of required.

For more Spanish terracotta cookware including grill and stove top sets click here

Winter Cazuela Pies

Spanish winter recipes...Mmmm cazuela pies. This February has seen the second significant covering of snow over Orce village and outlying hamlets. When it comes it comes!,even in an old Andalucian cave house with 2 meter thick walls it gets cold so a good winter warming recipe is called for.

Cazuela pies will certainly keep you warm, (and your lap if you decide to enjoy in front of the tv) in fact the insulation properties of the terracotta cazuela will keep these pies hot for hours. A great way of serving up piping hot winter pies, for this simple recipe we have used beef. Enjoy.

Ingredients:
1 kilo stewing beef, cubed
3 large carrots, peeled and chopped
1 large onion, peeled and chopped
250g mushrooms, wiped and chopped
half bottle red wine
2 beef stock cubes
2 bay leaves
salt and pepper
300g shortcrust or puff pastry

How to cook:

1. In a large casserole dish, heat a little olive oil and butter and when it is really hot and smoking, add the beef and brown on all sides. This may need to be done in batches.
2. When all the beef is nicely browned, add the stock cubes and cook until they dissolve in the juices.
3. Add the vegetables and the wine bring to the boil.
4. Add the bay leaves and season. Reduce to a very low heat and cook covered for 3-4 hours, removing the lid for the last hour or so.
5. When the beef is done, preheat the oven to 230 degrees.
6. Spoon the beef mixture into 4-5 14cm cazuelas. Divide the pastry into 4-5 even sized pieces and roll out into rounds.
7. Dampen the edges of the cazuelas and top with the pastry. Press down to seal and flute the edges. glaze with egg wash and make a hole in the middle for the steam to escape.
8. Cook in the oven for 25-30 minutes until the pastry is a golden brown.
9. Serve with thick cut chips for a hearty and warming winters meal.

Cazuela Beef Rib Asado

Beef rib "Asado" or "roast" is one of those versatile recipes that you can enjoy a good degree of experimentation with. Using beef rib, red wine and plenty of herbs along with some good old veg you can create a large dish for friends and family.

It has been quite a few years since our first Spanish "asado" - a dish for which the village of Orce is famous. Orce asado is always made with lamb or the local Cordero Segureno, bar Salero in the village baked their recipe not even in situ but in the neighbours bread oven a few doors down. Such is the preperation surrounding the dish and the slow cooking you have to order the day before.

Our very first Asado was ordered for 6 people and arrived in a oven baking tray that almost didn't fit the table, from there you simply dig in. Asado can be made from beef and pork as well although any Spaniard will tell you that the "traditional" dish is always made with prime lamb. Slow cooking is the key to this dish so the meat literally falls away from the bone.

Ingredients: (Serves 6)

1 large rib of beef cut into 2 inch pieces
2 large onions, peeled and chopped into large chunks
8 cloves garlic, peeled and roughly chopped
4 carrots, broken into thirds
3 potatoes, peeled and sliced
2 large glasses red wine
olive oil
salt and pepper
4 bay leaves

How to cook

1. Pour a little olive oil into a large cazuela
2. Add all of the ingredients and mix
3. Season with salt and pepper and mix again
4. Cook in a low oven for about 4 hours until the beef is very tender

A great way to eat this is to put the cazuela in the middle of the table and everyone just dig in. Serve with fresh bread to mop up the lovely wine juices.

Spanish Butchers

Buying from your local Spanish butcher can, at times be a bewildering experience. Choice cuts of lomo tenderloin, variations of offal, legs and paletillas of lamb, morcon, morcilla, brains (yes, brains) trotters and prime ham...



There is a big issue in the UK at the moment driven by all sorts of entities regarding where food originates from. Rightly so but what went wrong in the first place? Simple works, why complicate things! The UK produces some of the best meat available in the world as does Spain, France, Germany, Italy and thats just a handful from the EU.

Every country prides itself on its produce, one exceptional gourmet line from rural Andalucia is "Cordero Segureno"



To find out more about Andalucian meats from local rural butchers including what to ask for, recipe ideas, cuts of meat, offal and a whole lot more take a look at our latest article "Sausages to Sirloin"

Spanish Beef Recipes (Spicy beef kebabs)

Spanish beef kebabs are one of only a few Spanish beef or "tenera" recipes as certainly in Andalucia the more popular meats are lamb and pork. In Granada the production of beef is minimal however if you look hard enough you will discover a family run butcher in a small market or down a side street that does sell good cuts of beef.

Ingredients: (makes 6 large kebabs)

1kg beef (cubed)
4 Garlic cloves
2 Teaspoons hot smoked paprika
250ml Olive Oil
250ml Wine vinegar
1 Onion, chopped
1 Red pepper, chopped
Salt & Pepper
Thyme/mixed herbs



1. Place your beef cubes in a large cazuela and leave aside.

2. Roughly chop the garlic and place in a food processor, add the rest of the ingredients (except onion & red pepper) and blend into a paste - add more olive oil if required.

3. Pour the marinade over the beef, mix well and place in the fridge for 2 hours.

4. On kebab sticks thread over the beef and alternate with the onion and pepper.

5. Cook on a hot BBQ for 10 - 12 minutes turning frequently.

6. Serve with salad and boiled potatoes.

For more Spanish beef recipes visit the Orce Serrano Hams "Meat Recipes" page.

Spanish Meatball Recipe

This hot and spicy version of traditional Spanish meatballs are an exciting variation of Spain's favorite tapas dish.

You will need (makes around 25 meatballs):

650g minced beef
1 medium onion, peeled and roughly chopped
2 slices of white bread
3 cloves garlic, peeled and roughly chopped
Good squeeze of tomato ketchup
1 dried chili, chopped
1 egg, beaten
handful fresh parsley, chopped
Splash of white wine




Method:

1. Remove the crusts from the bread, tear into chunks, place into a food processor and blend until you get breadcrumbs. Tip the crumbs into a mixing bowl.
2. Blend the onion, chili and garlic in the food processor for a few minutes and then add to the breadcrumbs in the mixing bowl.
3. Now tip the mince, tomato ketchup, wine and egg into the bowl, season and mix well until all the ingredients are blended together. Chill in the fridge for around 15 minutes to let the flavours infuse.
4. Using your hands, shape the mixture into balls, then dust in a little seasoned flour shaking off the excess.
5. Fry the meatballs in batches in hot oil for a few minutes until golden and then drain on kitchen paper.
6. Cook in a medium oven for about 20 minutes until cooked through.
Delicious served hot with salad and cool yoghurt dip or serve 2 or 3 with tomato salsa for a fiery tapas dish

Need typical Spanish ingredients? CLICK HERE

BloggerAid

When it comes to a good cause we always like to do at least something so when BloggerAid came to our attention what better than to get involved... "Bloggers Uniting to Aid in the Alleviation of Hunger"

So what is it all about? Visit BloggerAid a fantastic social network to discover more. One thing you can do is submit a recipe to be considered for the cookbook due to be published later this year (all profits to the cause). Here is ours.. a nice warming beef dish. We are making this again at the weekend to get a better photograph!!



The bloggerAid site is well worth a visit, fully interactive too with lots of friendly people from all over the world...

Ivy of Kopiaste.. to Greek Hospitality , Giz of Equal Opportunity Kitchen and Val of More Than Burnt Toast unveiled our ambitious project for our Social Network Bloggeraid to launch our cookbook. Food is our medium and taking a role in alleviating world famine is our mission. Our wish is that you will share our excitement and help make a difference to our world by joining us on this journey.

If you fancy getting involved Sign up now!

Roast Rib of Beef

This recipe is a very economical way to enjoy some good beef and is packed with flavour. Beef is not used in Spanish meat recipes as much as pork and lamb however at less than 4.00 euros for a large beef rib it makes for a nice meal to feed a family of three.

Ingredients:

1 Beef Rib (cut into segments)
2 Green Peppers
1 Large Onion
500ml Beer/Ale
1 Garlic Bulb
2 Large Potatoes



1) Slice the onions, peppers and potatoes and place into a tray

2) Break up the garlic bulb but leave the cloves whole with skin on - add to the tray

3) Pour in the Beer

4) Season with salt and pepper, you can also add a little Rosemary.

5) Cook in the oven on a low heat for 3 hours



Winter cooking in Andalucia - lots of firewood required! Pictured above is pine which is cut down to create fire breaks. Almond or Olive is a harder wood though, lasts longer and is great for the stove when cooking winter recipes like casseroles, leg of lamb, beef etc.

Next up: Crema Catalana Liquor.

Beef Chimichurri

Beef rib with 'chimichurri' Argentinian salsa is an exciting way to cook beef and is filling and satisfying.

You will need:

1 large beef rib cut into chunks

for the salsa marinade:

1/2 cup olive oil
2/3 cup white wine vinegar
1 medium onion chopped as finely as possible
2 cloves garlic finely chopped or minced
bunch fresh parsley finely chopped
tablespoon oregano
salt to season




How to cook:

1. Place the beef into a large cazuela or casserole dish
2. Place all the other ingredients into a mixing bowl and mix well
Pour the marinade over the beef and mix to ensure all the meat is covered then leave to marinade for at least two hours (you can prepare overnight to ensure the meat takes on all the flavour)
3. Cook in the oven at a medium heat for about 40-50 minutes until the beef is cooked and slightly crispy on the edges.
4. Serve with chips for a satisfying meal.

Mediterranean Beef Salad

A mixture of technology and Mother Nature... I thought it would be good to capture this photo, every now and then (especially in the Autumn) the sky glows a fabulous orange colour above the cave. This usually means cold nights are on the way but during the day it can still be quite warm - salads for lunch..



This recipe is a great way to add some life to left over cold beef, perhaps the day after a joint served with friends and family... Beef sarnies - sometimes you just need one :) but a simple salad is packed with flavour, quick and easy, here's the Med version.

Ingredients:

Left over beef joint
Half an onion
1 Tomato
Capers (1 tbsp drained but not rinsed)

Dressing:

Dijon mustard (teaspoon)
olive oil
white wine vinegar
salt & pepper




How to make:
1. Shred the beef into thin strips, slice the tomato and onion as thin as possible.Place into a bowl and mix well, then add the capers and mix again.

2. To make the dressing, place the oil and vinegar(about a tablespoon of each) together with the mustard in a small bowl, season and mix well. Drizzle over the salad and serve.

Spanish Meatballs

This Spanish meatball recipe was given to us by the owner of a bar in a nearby village. A great recipe as a main meal and good tapas too as they can be eaten hot or cold.

Ingredients:

500g minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt
pepper
olive oil



How to cook:

1. In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.

2. Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.

3. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes

4. Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.

5. Make small balls and roll each one in flour.

6. Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.

For the sauce:

1. Finely chop the onion and the remaining garlic
2. Place a little oil from the meatballs into a casserole dish or large earthenware dish
3. Add the onion and garlic and gently fry until they begin to brown.
4. Add the chopped tomatoes and about half a glass of white wine.
5. Bring to the boil and cook for 5 minutes
6. Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.

Serve with fresh crusty bread, a tall beer or glass or red. Enjoy..

Andalusian Beef Stew

The Festival of "San Anton" takes place every January. The locals make a big thing out of the event and as well as the bands and parades you can get some real Spanish beef stew which is provided free of charge by the town hall.



A lovely winter warmer which is easy to cook and full of flavour. The addition of spices such as cinnamon and cloves, make this stew very special

You will need:

1kilo stewing beef
3 medium green peppers
2 medium onions
4 carrots
3 medium tomatoes
2 bay leaves
4 medium potatoes
1 bulb garlic
8 peppercorns
½ teaspoon saffron
2 cloves
½ teaspoon cinnamon
100ml water
3 tablespoons olive oil
¼ litre red wine
Salt

How to cook:

1. Separate the garlic cloves from the bulb, removing excel outer layers of skin and place in the oven to roast for about 30 minutes.
2. Meanwhile peel and slice the onions and cut the beef into bitesized chunks and place in a large stewing pot.
3. Wash the peppers and cut into strips. Peel the carrots and cut in half lengthwise. Cut the tomatoes into quarters and put everything into the pot with the beef and onion.
4. When the garlic is roasted, place it into a mortar with the saffron, cinnamon, cloves and peppercorns and crush everything together. Add the water and mix again, then add this to the pot with the bay leaves.




5. Pour in the wine and the oil and season with salt. Bring the pot to the boil and then lower the heat and simmer for about two hours, adding more water if necessary to keep the meat covered with liquid.
6. Peel and chop the potatoes into small chunks and add them to the pot, continue to cook for another hour or so.
7. Serve with other seasonal vegetables or fresh bread.




This is the traditional recipe but other vegetables may be used such as mushrooms, turnip or green beans.