16 October 2011

Recipe: Spicy Beef Empanadas

Buenos Aires, Argentina debuted in 1996 at the Food and Wine Festival and featured this recipe for spicy beef empanadas in 2007.

1 lb beef sirloin 

Coarse sea salt 

For the Chimichurri Sauce
1 large white onion, finely chopped 

1/4 cup parsley, finely chopped 

1 tsp fresh thyme, finely chopped 

2 tbsp garlic, finely chopped 

1/2 tsp saffron threads, dissolved in 1 tablespoon water 

1 cup white vinegar 

1 cup olive oil 

Salt and freshly ground black pepper, to taste 

For the Mashed Potatoes
1 lb boiling potatoes, peeled and quartered
1/4 cup unsalted butter, softened and cut into small cubes 

1 tsp finely chopped garlic 

1 cup heavy cream 

Salt and freshly ground black pepper, to taste 

  1. Prepare charcoal grill for the beef. 
  2. To make the sauce, combine all the ingredients in a mixing bowl and season to taste with salt and pepper. Set aside. 
  3. Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain the potatoes and transfer them to a mixing bowl. 
  4. Coarsely mash the potatoes with a fork, incorporating the butter, garlic, cream and salt and pepper to taste. Set aside and keep warm. 
  5. For the beef, rub the meat all over with the coarse salt and grill over a charcoal heat for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and then carve into thin slices. 
  6. If to serve, divide the potatoes and beef among four plates and surf the Chimichurri Sauce on the side. 

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