CRISPY FRIED BEEF RECIPES

Name: Deep-fried crispy honeycomb tripe
Prep time: 15 min
Cook time: 8 h 20 min
Total time: 8 h 35 min
Yield: 3
Cuisine: Asian Fusion
Ingredients: 500 grams beef tripe ((honeycomb or blanket)); 1 teaspoon salt; 1/4 teaspoon whole peppercorns; 4 cloves garlic; 1 shallot (halved); 1 half-inch knob ginger; 1 bay leaf; 1/3 cup Vietnamese mixed fish sauce; 1 pair kaffir lime leaves (thinly sliced); 1/2 to 3/4 cup corn starch; cooking oil

DEEP-FRIED CRISPY BEEF TRIPE - CASA VENERACION

Deep-fried Crispy Beef Tripe - CASA Veneracion image

This is an updated post. The original, published on November 23, 2010, did not contain an ingredients list and step-by-step cooking instructions. Enjoy!

Provided by Connie Veneracion

Categories Appetizer Main Course

Total Time 515 minutes

Prep Time 15 minutes

Cook Time 500 minutes

Yield 3

Number Of Ingredients 11

Ingredients

500 grams beef tripe ((honeycomb or blanket))
1 teaspoon salt
1/4 teaspoon whole peppercorns
4 cloves garlic
1 shallot (halved)
1 half-inch knob ginger
1 bay leaf
1/3 cup Vietnamese mixed fish sauce
1 pair kaffir lime leaves (thinly sliced)
1/2 to 3/4 cup corn starch
cooking oil

Steps:

Simmer the tripe
Marinate the tripe
Deep fry the tripe

VACA FRITA: CRISPY BEEF RECIPE - LOURDES CASTRO | FOOD & WINE

Vaca Frita: Crispy Beef Recipe - Lourdes Castro | Food & Wine image

This recipe for vaca frita ("fried cow") is a close cousin of Cuba's famous ropa vieja, stewed shredded beef in tomato sauce. The beef for vaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautés rather than steams.Plus: F&W's Beef Cooking Guide More Beef Recipes

Provided by Lourdes Castro

Total Time 2 hours 0 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 1/2 pounds flank steak, cut into 4 pieces
1 green bell pepper, cored and quartered
2 large onions—1 halved, 1 thinly sliced
1 bay leaf
2 garlic cloves, smashed
Salt
1/4 cup plus 2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Steps:

In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.
Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.
Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.

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