Learn to prepare tasty and versatile dishes with this beef
The beef palette is an excellent choice for those who want to prepare nutritious and tasty meals. When it is well cooked, it becomes soft and juicy, perfectly absorbing spices and improving the taste of sauces. This versatile cut is combined very well with simple ingredients, guaranteeing delicious dishes that please the whole family.
So look 5 succulent recipes with beef palette for lunch!
Baked beef palette with potatoes
Ingredients
Palette
- 1.5 kg of beef palette
- 4 Accardati garlic cloves
- 2 tablespoons of mustard
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of cumin powder
- 1 teaspoon of smoked paprika
- Rooms and black pepper ground to taste
Potato
- 4 potatoes abruptly
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- Rooms and black pepper ground to taste
- Sliced tomatoes and aneto branches to decorate
Methods of preparation
Palette
In a bowl, mix the garlic, mustard, lemon juice, olive oil, cumin, paprika, salt and black pepper. Make cuts to the meat and rub this marinade well beyond. Let Marine in the refrigerator for at least 2 hours. After this time, place the palette in a pan covered with an aluminum sheet. Bake in a preheated oven at 180 ° C for about 1h30. After this time, remove the aluminum sheet and cook for another 30-40 minutes or until golden brown, watering the pan from time to time.
Potato
In a bowl, mix the potatoes with olive oil, paprika, salt and black pepper. Put in the pan with the meat in the last 40 minutes until they are golden and crunchy. Slice the meat and serve with potatoes. Decorate fresh tomatoes and aneto branches.
Red beef palette in black beer
Ingredients
- 1.2 kg of large pieces in large pieces
- 2 tablespoons of olive oil
- 2 sliced onions
- 4 wedges of chopped garlic
- 350 ml beer black
- 1 tablespoon of English sauce
- 2 tablespoons of tomato extract
- 1 teaspoon of smoked paprika
- Rooms and black pepper ground to taste
- 1 bay leaf
- Hot water for cooking
Methods of preparation
In a bowl, season the palette with salt and black pepper. In a pressure cooker, heat the olive oil over medium heat and select the meat on all sides. Reserve. In the same pan, add onion and garlic. Go up to golden. He reports the meat in the pan. Add the tomato extract, English sauce, paprika, bay leaf and black beer. Mix well. Add hot water to partially cover the meat. Cook for 45 minutes after collecting the pressure. Turn off the heat and wait for the pressure to go down. Remove the meat, destroy with the fork and return to the pan. Bring to a boil for another 10 minutes to thicken the sauce. Serve later.
Manzo with Manioc palette
Ingredients
- 1.2 kg of large cubes cut cow in cubic cubes
- 2 tablespoons of olive oil
- 1 chopped onion
- 3 chopped garlic cloves
- 1 tablespoon of sweet paprika
- 1 bay leaf
- 1 tablespoon of tomato extract
- 1/2 cup of dry white wine
- 4 cups of hot water tea
- 500 g of Mandoch Cut into large pieces
- Chopped green smell, salt and ground black pepper to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the pieces of the palette on all sides. Remove and set aside. In the same pan, fry the onion until golden brown. Add the garlic, the sweet paprika and the bay leaf. Mix well. Add the white wine and scrape the bottom of the pan to drop the flavors. He reports the meat in the pan. Add the tomato extract, hot water, salt and black pepper. Partially cover and cook over low heat for 40-50 minutes until the meat starts to keep. Place the pieces of Mandioquinha in the pan. Continue to cook for another 20-30 minutes, until everything is very soft and the complete short broth. Sprinkle the green smell and serve then.
Bovina palette stew with vegetables and cereals
Ingredients
- 700 g of diced beef
- 2 tablespoons of olive oil
- 1 chopped onion
- 3 chopped garlic cloves
- 2 carrots cut into thick slices
- 2 medium cubes cut of potatoes
- 1 cup of boiled chickpeas
- 1 cup of tea lupine cooked
- 1/2 cup of wheat barley
- 1 cup of tomato sauce
- 1 teaspoon of sweet paprika
- Chopped parsley, salt and ground black pepper to taste
- Hot water for cooking
Methods of preparation
In a large pan, heat the olive oil over medium heat and brown the cubes over high heat. Remove and set aside. In the same pan, add onion and garlic, jumping up to golden. He reports the meat in the pan. Add carrots, potatoes, chickpeas, tremor and barley. Put the tomato sauce, paprika, salt and black pepper. Mix well. Add the hot water to the coating. Cook over low heat with a semi -media pan for about 1h30 to 2 hours or until the meat and vegetables are soft. Ends with the chopped parsley at the top. Serve later.
Bovina palette stuffed with bacon and carrots
Ingredients
- 1.5 kg of beef in half cut
- 150 g of Bacon strip
- 2 carrots cut into thick stripes
- 4 Accardati garlic cloves
- 1 tablespoon of dijon mustard
- 1 tablespoon of lemon juice
- 1 teaspoon of smoked paprika
- Olive oil, salt and grinded black pepper to taste
- 1 cup of tea for meat broth
- Palites to close
Methods of preparation
In a bowl, season the meat with salt, black pepper, garlic, fasting mustard, smoked paprika and lemon juice. Distribute this marinade in all the meat. Cut in the center of the meat, large enough to put the bacon and carrot. Fill the meat with the strips of bacon and carrots. Ensure meat with toothpicks. Leave to rest for 1 hour to get the flavor. In a pan, place the meat and season with a lot of olive oil and broth. Bake in a preheated oven at 180 ° C for 2 hours, water with the meat sauce from time to time. Carefully remove the sticks. Cut the meat and serve with the sauce that formed in the background.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
