7 RECETAS de CARNE que harán brillar tu mesa en NAVIDAD
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Recipes in this Video
7 recipes
Beef stew is a hearty dish that has roots in various cultures, often made with local ingredients. In the U.S., it is a popular comfort food, especially during colder months. Variations exist across regions, reflecting local tastes and available ingredients. It is commonly enjoyed as a family meal or during gatherings, showcasing the communal aspect of cooking and sharing food.
Ingredients
- ●beef
- ●potatoes
- ●carrots
- ●onions
- ●celery
- ●garlic
- ●beef broth
- ●tomato paste
- ●bay leaves
- ●thyme
- ●salt
- ●pepper
Instructions
- 1Cut beef into cubes.
- 2Season beef with salt and pepper.
- 3In a large pot, brown the beef on all sides.
- 4Remove beef and sauté onions, garlic, carrots, and celery until softened.
- 5Return beef to the pot and add potatoes, broth, tomato paste, bay leaves, and thyme.
- 6Bring to a boil, then reduce heat and simmer until beef is tender.
Ingredient Alternatives
beef
Healthier: lean cuts of beef
Cheaper: pork
Pork is often less expensive and can be a leaner option.
potatoes
Healthier: sweet potatoes
Cheaper: white potatoes
Sweet potatoes are more nutritious.
Techniques
browningsautéingsimmering
Equipment
large potcutting boardknifespatula
🌶️🌶️🌶️Low
Also Known As
Beef BourguignonBeef Goulash
Ingredients
- ●4 lbs lamb shoulder
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●2 tbsp fresh rosemary, chopped
- ●2 tbsp fresh thyme, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup chicken broth
- ●1 lemon, juiced
- ●1 onion, quartered
- ●2 carrots, chopped
- ●2 stalks celery, chopped
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
- 3Rub the marinade all over the lamb shoulder, ensuring it is well coated.
- 4In a large roasting pan, place the quartered onion, chopped carrots, and celery at the bottom.
- 5Place the marinated lamb shoulder on top of the vegetables in the roasting pan.
- 6Pour the chicken broth and lemon juice over the lamb and vegetables.
- 7Cover the roasting pan with aluminum foil and place it in the preheated oven.
- 8Roast for 3 hours, removing the foil for the last 30 minutes to allow the lamb to brown.
- 9Check the internal temperature of the lamb; it should reach at least 145°F (63°C) for medium-rare.
- 10Once done, remove the lamb from the oven and let it rest for 15 minutes before slicing.
- 11Serve the lamb with the roasted vegetables and pan juices.
Equipment
roasting panaluminum foilsmall bowlknifecutting board
Ingredients
- ●4 pieces of veal shanks (ossobuco)
- ●1/4 cup all-purpose flour
- ●2 tablespoons olive oil
- ●1 onion, chopped
- ●2 carrots, chopped
- ●2 celery stalks, chopped
- ●3 cloves garlic, minced
- ●1 cup dry white wine
- ●1 can (14 oz) diced tomatoes
- ●2 cups beef broth
- ●1 teaspoon dried thyme
- ●1 bay leaf
- ●Salt and pepper to taste
- ●Zest of 1 lemon
- ●2 tablespoons fresh parsley, chopped
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Season the veal shanks with salt and pepper, then dust them lightly with flour.
- 3In a large Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 5-7 minutes. Remove the shanks and set aside.
- 4In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- 5Add the minced garlic and cook for an additional minute until fragrant.
- 6Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 7Stir in the diced tomatoes, beef broth, thyme, and bay leaf. Bring the mixture to a simmer.
- 8Return the veal shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
- 9Braise in the oven for about 2 hours, or until the meat is tender and falling off the bone.
- 10Remove the pot from the oven and discard the bay leaf. Stir in the lemon zest and chopped parsley before serving.
Equipment
Dutch ovenCutting boardKnifeMeasuring cupsMeasuring spoons
Ingredients
- ●8 lamb chops
- ●1 cup breadcrumbs
- ●1/2 cup all-purpose flour
- ●2 large eggs
- ●1/4 cup grated Parmesan cheese
- ●2 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup olive oil
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
- 3In another shallow dish, place the all-purpose flour.
- 4In a third shallow dish, beat the eggs until well combined.
- 5Dredge each lamb chop in flour, shaking off the excess.
- 6Dip the floured lamb chop into the beaten eggs, allowing excess to drip off.
- 7Coat the lamb chop in the breadcrumb mixture, pressing gently to adhere.
- 8Heat olive oil in a large oven-safe skillet over medium-high heat.
- 9Add the breaded lamb chops to the skillet and sear for 2-3 minutes on each side until golden brown.
- 10Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare, or until desired doneness is reached.
- 11Remove from the oven and let rest for 5 minutes before serving.
Equipment
ovenskilletshallow disheswhisk
Ingredients
- ●4 lbs beef ribs
- ●2 tbsp olive oil
- ●1 large onion, chopped
- ●4 cloves garlic, minced
- ●2 cups beef broth
- ●1 cup red wine
- ●2 tbsp tomato paste
- ●2 tsp dried thyme
- ●2 tsp dried rosemary
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 carrots, chopped
- ●2 stalks celery, chopped
- ●1 bay leaf
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a large Dutch oven, heat the olive oil over medium-high heat.
- 3Season the beef ribs with salt and black pepper, then sear them in the hot oil until browned on all sides. Remove the ribs and set aside.
- 4In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent.
- 5Stir in the tomato paste, cooking for another minute before adding the red wine to deglaze the pot, scraping up any browned bits.
- 6Add the beef broth, thyme, rosemary, carrots, celery, and bay leaf to the pot, stirring to combine.
- 7Return the beef ribs to the pot, ensuring they are submerged in the liquid.
- 8Cover the pot with a lid and transfer it to the preheated oven.
- 9Braised the ribs for about 3 hours, or until the meat is tender and falling off the bone.
- 10Remove the pot from the oven, discard the bay leaf, and serve the ribs with the braising liquid.
Equipment
Dutch ovenWooden spoonMeasuring cupsMeasuring spoons
Oven roasted chicken is a classic dish in American cuisine, often served for Sunday dinners and family gatherings. It symbolizes comfort and home-cooked meals, bringing people together around the table. Variations exist globally, with different herbs and spices reflecting local flavors, making it a beloved dish in many cultures.
Ingredients
- ●whole chicken
- ●olive oil
- ●salt
- ●black pepper
- ●garlic
- ●rosemary
- ●thyme
- ●lemon
- ●onion
- ●carrots
- ●potatoes
- ●paprika
- ●butter
- ●chicken broth
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Pat the chicken dry with paper towels.
- 3Rub the chicken all over with olive oil.
- 4Season the chicken generously with salt and black pepper.
- 5Stuff the cavity with garlic, rosemary, thyme, and lemon halves.
- 6Place the chicken breast-side up in a roasting pan.
- 7Surround the chicken with chopped onion, carrots, and potatoes.
- 8Drizzle the vegetables with olive oil and season with salt and pepper.
- 9Roast the chicken in the preheated oven for 1 hour and 15 minutes, until the internal temperature reaches 165°F (74°C).
- 10Baste the chicken with pan juices halfway through cooking.
- 11Remove the chicken from the oven and tent loosely with foil.
- 12Let the chicken rest for 15-20 minutes before carving.
- 13Serve the chicken with the roasted vegetables.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil offers a healthier fat profile.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat option.
whole chicken
Cheaper: chicken thighs
Chicken thighs are often more affordable.
fresh herbs
Cheaper: dried herbs
Dried herbs are a cost-effective alternative.
Techniques
seasoningroasting
Equipment
roasting panmeat thermometerbasting brushcutting boardknife
🌶️🌶️🌶️Lowmilksoy
Also Known As
Roast ChickenHerb Roasted Chicken
Ingredients
- ●2 racks of pork ribs
- ●1/4 cup brown sugar
- ●1/4 cup paprika
- ●1 tablespoon garlic powder
- ●1 tablespoon onion powder
- ●1 tablespoon salt
- ●1 teaspoon black pepper
- ●1 teaspoon cayenne pepper
- ●1 cup barbecue sauce
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a dry rub.
- 3Remove the membrane from the back of the pork ribs for better flavor absorption.
- 4Rub the spice mixture generously over both sides of the ribs.
- 5Place the ribs on a baking sheet lined with aluminum foil, meat side up.
- 6Cover the ribs with another piece of aluminum foil to keep them moist during cooking.
- 7Bake in the preheated oven for 2.5 to 3 hours until the ribs are tender.
- 8Remove the ribs from the oven and discard the top layer of foil.
- 9Brush the ribs with barbecue sauce on both sides.
- 10Return the ribs to the oven and bake uncovered for an additional 30 minutes, allowing the sauce to caramelize.
Equipment
ovenbaking sheetaluminum foilmixing bowlbrush for sauce
🌶️🌶️🌶️Low
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