Skip to content
LoginRegister
WhatToEat.Today

Recipes with beef

6 recipes that use beef, with photos, step-by-step instructions and cook times. The quickest, Sosis bandari, takes 28 minutes. It is most often cooked with onion, garlic and tomato.

Got a few things in the fridge? Search by everything you have

Fetri detsi (Ewe okra soup with crab)

Along the Volta lagoons and in towns like Ho and Keta, the Ewe cook fetri detsi when there are fresh crabs to be had: a light tomato and pepper broth made rich with beef or goat, smoked fish and crab, then thickened at the last minute with chopped okra until it turns silky and slippery. It is eaten with akple, a smooth dough of corn and cassava, which is dipped and pulled through the soup. The flavours are of the sea, smoke and fresh pepper. Buy live crabs from a reputable fishmonger and discard any that are dead, cracked or smell off before cooking. Avoid overcooking the okra; added too early it loses its bright green and its draw. Chef's tip: add the okra only at the end and cook it for no more than 8 minutes; overcooked okra loses its green colour and its slipperiness, the very thing this soup is about.

75 minGhanaianFishGluten free
by KrazyBadal 0 views

Takha

On cold Kathmandu winter mornings the clay bowls of takha that were left overnight by the window have set firm, and Newar families eat it cold in wobbly spoonfuls, a clear, glistening aspic studded with tender buffalo meat, tasting of ginger, garlic, cumin and timur. Its set comes entirely from the collagen in the skin, trotters and bony cuts, slowly simmered for hours; no gelatine is added. Takha is served with beaten rice at winter feasts and around the festival of Yomari Punhi. Buffalo is hard to find outside Nepal, so beef shin and a cleaned beef or veal trotter are the best stand-in. The most common failure is boiling the stock hard, which makes it cloudy and greasy; it should barely tremble. Chef's tip: test the set before you pour, by chilling a spoonful on a cold saucer for 10 minutes; if it stays runny, reduce the stock further.

240 minNepaliMeatGluten free
by KrazyBadal 0 views

Sonoran hot dog

The Sonoran hot dog came north from Hermosillo in Mexico and is now the late-night street food of Tucson, Arizona, sold from carts and small stands called dogueros. A frankfurter is wrapped in bacon (pork) and griddled until crisp, then tucked into a soft, split-top bolillo roll with pinto beans, onion, tomato, mayonnaise, mustard and jalapeño salsa. Chef's tip: wind the bacon tightly in a spiral and start it seam-side down, so it sticks and doesn't unravel.

35 minAmericanFast Food
by KrazyBadal 0 views

Sosis bandari

Sosis bandari, 'port-style sausage', began in the Gulf ports of Bushehr and Bandar Abbas and is now the late-night snack of sandwich shops all over Iran, from Tehran to Shiraz. Sliced beef or chicken frankfurter-style sausages (Iranian sausages are never pork) are fried with lots of onion, potato, tomato paste and chilli until sticky and hot, then stuffed into a soft baguette with pickles and tomato. It is spicy, greasy in the best way and ready in minutes. A common mistake is crowding the pan; the onion steams instead of browning, so use your widest pan. Chef's tip: a pinch of curry powder and a squeeze of lemon at the end is how the bandari shops give it their southern kick.

28 minPersianFast FoodSpicy
by KrazyBadal 0 views

Empanadas mendocinas

Mendoza's empanadas are all about juice. The filling uses roughly as much onion as beef, cooked only briefly so it stays sweet and wet, then gets folded with hard-boiled egg and a whole green olive in every pastry; the dough is a tender one made with beef fat. They come out of wood ovens across the province for Sundays, family gatherings and the grape harvest, and are eaten by hand, leaning forward, with a tomato and onion salad on the side. The classic error is filling the dough while the meat is still warm: the fat melts, the pastry turns soggy and the seal splits in the oven. Cool the filling completely, ideally overnight. Chef's tip: cut the beef into small cubes with a knife instead of buying mince; it stays juicier and gives the bite a Mendoza cook expects.

90 minArgentinianSnacks & Starters
by KrazyBadal 0 views

Ofe onugbu

Ofe onugbu is the soup Igbo families in Anambra and Enugu make for Sunday lunch and for visitors coming home at Christmas. Washed bitter leaf gives a gentle, pleasant bitterness, cocoyam paste thickens it, and beef, shaki (tripe), stockfish and dried fish add layer after layer of savoury flavour, all coloured by palm oil. It is eaten with pounded yam, eba or fufu, pinched up with the fingers. The mistake to avoid is using bitter leaf that hasn't been washed enough; it should taste only mildly bitter before it goes in. Chef's tip: frozen pre-washed bitter leaf from African grocers saves an hour of squeezing and rinsing.

130 minNigerianSoupsGluten free
by KrazyBadal 0 views

Goes well with beef