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The best ideas for cooking meat - 4 recipes

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Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables, like onions, pep...

  • 2 tbsp. GOYA® Extra Virgin Olive Oil
  • 2 1/2 lbs. flank steak, cut in 3”x 4”pieces
  • GOYA® Adobo with Pepper, to taste
  • 2 large yellow onions, finely chopped (about 2 1/2 cups)
  • 1 1/2 green bell peppers, finely chopped (about 1 1/2 cups)
  • 1 jar (6 oz.) GOYA® Sofrito
  • 3 tsp. GOYA® Minced Garlic or 6 cloves garlic, finely chopped
  • 1 can (8 oz.) GOYA® Tomato Sauce
  • 1 packet Sazón GOYA® with Coriander and Annatto
  • 1 packet GOYA® Powdered Beef Bouillon
  • 1/4 tsp. GOYA® Ground Black Pepper
  • 1 cup GOYA® Spanish Olives Stuffed with Minced Pimientos, sliced
  • 1 jar (2 oz.) GOYA® Capers, drained
  • 1 tbsp. finely chopped fresh cilantro
  • 2 cups cooked CANILLA Extra Long Grain Rice
4.5/5 (16 Votes)

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Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until brown...

  • For the dough:
  • For the Filling
  • 2 Tbsp Butter
  • 1/2 lb Ground Beef
  • 1/2 lb Ground Pork
  • 1/2 Cup Spanish Onion, finely diced
  • 1/2 Cup Red Bell Pepper, finely diced
  • 1/4 Cup Celery, finely diced
  • 1/2 Cup Green Onions
  • 3 Garlic Cloves, minced
  • 2 Tbsp Homemade Worcestershire Sauce
  • 1 Tbsp Crystal Hot Sauce
  • Kosher salt, black pepper, and Cayenne to taste.
  • 1/2 Cup Beef Stock
  • 1/8 Cup All Purpose Flour
  • 4 Cups All Purpose Flour
  • 2 tsp Iodized Salt
  • 1 tsp Baking Powder
  • 1/2 Cup Lard
  • 1 Egg
  • 1 Cup Milk
  • Spicy Creole Aioli
  • 1 cup mayonnaise
  • 3 scallions including green tops, minced
  • 3 tablespoons Creole mustard
  • 1 tablespoon minced garlic
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper powder
  • Instructions
  • Add all ingredients to a medium-sized mixing bowl and stir until fully combined.
  • Serve immediately, or for optimal flavor, allow the aioli to chill for a minimum of 1 hour to allow the flavors to set.
0/5 (0 Votes)

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Combine seasoning mix ingredients in a small bowl and set aside

  • 2 bay leaves
  • 1 tbl. salt*
  • 1 tsp. cayenne pepper*
  • 1 tsp. black pepper*
  • 1/2 tsp. white pepper*
  • 1/2 tsp. ground cumin*
  • 1/2 tsp. ground nutmeg*
  • 4 tbl. butter, unsalted
  • 3/4 c. finely chopped onions
  • 1/2 c. finely chopped celery
  • 1/2 c. finely chopped green peppers
  • 1/4 c. finely chopped green onions
  • 2 tsp. minced garlic
  • 1 tbl. Tabasco sauce
  • 1 tbl. Worcestershire sauce
  • 1/2 c. evaporated milk
  • 1/2 c. catchup
  • 1 1/2 lbs ground beef
  • 1/2 lb ground pork
  • 2 eggs, lightly beaten
  • 1 c. fine dry bread crumbs
0/5 (0 Votes)

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how to prepare Melt the butter in a saucepan over medium heat

  • Makes 6 servings
  • ingredients
  • 4 TB unsalted butter
  • 3/4 cup finely chopped onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup finely chopped green onion
  • 1 TB plus 2 tsp Chef Paul Prudhomme's Meat Magic� or
  • Pork & Veal Magic� or
  • Magic Seasoning Salt�
  • 2 tsp minced garlic
  • 1 TB Chef Paul Prudhomme's Magic Pepper Sauce�
  • 1 TB Worcetershire sauce
  • 2 whole bay leaves
  • 1/2 cup evaporated milk
  • 1/2 cup catsup
  • 1 1/2 lbs ground beef
  • 1/2 lb ground pork
  • 2 eggs, lightly beaten
  • 1 cup very fine dry bread crumbs
0/5 (0 Votes)

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Chef Paul's Meat Loaf Ropa Vieja - Cuban Meat Stew