Welcome I am David
I am going to show you a new amazing recipe
Tender and delicious beef bellies
How to make beef belly
Today we have a recipe for a tender and easy beef belly. If you are tired of the belly being difficult, here you will find all the information and tips so that you know how to cook the beef belly perfectly. They also go well with tomatoes, chorizo and ham, which doesn’t go well with them. We are talking about a dish that is tapas in many bars in Spain and for which there are also many versions. The most famous tripe recipe, I would say, is a Madrid-style tripe.
The grains come from the intestines of farm animals, and more specifically from the stomach, although more parts are used. The most common are beef or pork, but they are also eaten from lamb. I understand that there are many people who are skeptical about this, but for those of us who love offal, beef belly is a real delicacy.
Tips for preparing the perfect belly
1. There are 2 ways to prepare the belly: in a casserole or in a saucepan. I personally recommend the pot if you do not want to spend a lot of time preparing the recipe, because after 1 hour you will have them ready. Otherwise, cooking them in a casserole can take between 2 and 3 hours.
2. You will see that I accompanied the belly with onions, black pepper and bay leaf when cooking. This will minimize the “animal taste” that can often be unpleasant if too much is present.
3. Do not throw away the cooking broth, because adding a little to the sauce will give it the gelatin that we always look for in offal recipes.
Ingredients for 6 people
We start by placing the sliced beef belly to cook in water for 5-10 minutes to begin. This will dispose of all the dirt and impurities they may still have. Then drain them well and wash them in cold water. Then the real cooking begins. We put them back in water, but this time with the peppers, bay leaves, one of the peeled onions and a handful of salt. Put the lid on the pot and cook the belly for 60 minutes.
After this time, wait for the pot to depressurize before removing the lid and draining the belly, removing the onion, bay leaf and black peppercorns. We need to save the broth for later.
At this stage we begin to prepare the correction. Cut the chorizo and ham into pieces and fry everything in a pan with olive oil covering the bottom.
When they release the fat, we remove everything for a moment, leaving all the oil there. Now fry the onion and garlic in this oil until the onion starts to become translucent. At this point, add the ground cayenne pepper and cook for a few seconds.
Then add the tomatoes, which we had to peel beforehand and crush with a blender. Then add the chorizo and ham along with all the fat they have continued to release.
Stir a little and add all the calluses. Stir so that they are well soaked in the sauce and cook for 30 to 45 minutes with the pan covered. You really need to see how the sauce goes, check the salt level and add broth from cooking the beef belly if necessary.
When we have the finished beef belly stew, let it rest for a few more minutes with the casserole covered.
And that’s friends. We have finished our recipe for a tender and delicious beef belly. I hope you prepare it very soon and upload the final photo to Instagram by mentioning my 55000 Recipes account. So I will see that you have made one of my recipes and I will be very happy.
Nothing else for today. Tomorrow more and better here in the Family Kitchen.
I will see you on another recipe.
David from 55000 Recipes