Beef with pepper
(quick recipe)

Ingredients (for 4 portions):
• 1 beef
• 4 butter spoons
• 6 cream spoons
• pepper
• a glass of brandy
• salt

How to prepare it o Preparation::
SHow to prepare it o Preparation: First, with a little bit of butter soak the beef for a few minutes. Heat up the butter in a frying pan and put the beef. Light up the beef with the brandy. When is nearly done add the pepper, the cream and the salt. Leave it an extra minute and you have finished.

Tips: Light up the beef: In order to do so heat up the some cognac in a small ladle. Once it is warm light it up and in that moment pour it over the meat (until we get the beef slightly toasted). Next you go to step 5.

Tin foiled Angus meatloaf with grilled vegetables

Ingredients:
• 1 kilo top sirloin (cap off)
• 200 grams parsley
• 50 grams fresh oregano
• 3 cloves of garlic
• 150 cc olive oil
• 2 zucchinis
• 1 pumpkin
• 1 eggplant
• 2 carrots
• salt
• pepper
• 200 grams chicory leavs

How to prepare it o Preparation:
Prepare in a brazier. Place the top sirloin meatloaf seasoned in tin foiled paper with parsley, oregano, cloves of garlic and a bit of olive oil and wrap it up. Cook it in medium heat turning it while cooking. Cut the vegetables into thin slices and grill the eggplant next to the zucchinis. Quickly whiten the slices of pumpkins & carrots, then let them cool and finally grill them as well. Place the vegetables on a serving dish and sprinkle olive oil over it. Once you are done present dish with chicory leaves.

Fillet stake creole style

Ingredients:
• 1 kilo meat (haunch)
• 4 garlic cloves
• ½ spoon of chilli
• ½ spoon of paprika
• 1 cup of oil
• ½ cup of vinager
• salt to taste
• 2 potatoes cut in slices
• 2 onions cut in very thin slices
• 2 tomatoes
• 1 sweet red pepper cut in very thin slices
• 2 carrots cut in round slices

How to prepare it o Preparation::
Cut the haunch steaks a centimeter tall. Pound the garlic cloves with chilli, paprika, salt, oil and vinager. Put the steaks with the this dressing during an hour. Place the fillets on a frying pan inserting layers of potatoes, meat and vegetables, all the raw ingrediants. Add the oil or grease & cook at a medium heat for 10 to 15 minutes. Serve with the sauce. It is enough for 4 portions. .

Goulash.

Ingredients:
• 1 chopped garlic clove
• 2 thinly chopped onions
• ¼ kilo minced loin
• ½ plucked and crushed ripe tomatoes
• 2 spoons of tomato puree
• ¼ cup thin layered mushrooms
• ¼ cup chopped parsley
• 1 spoon “albahaca” (dry)
• 1 spoon oregano (dry)
• salt to taste
• bit of black pepper
• 2 small spoons of “concentrated meat broth cube”

How to prepare it o Preparation:
In a big casserole with hermetic lid, heat up the oil in high heat. Add the meat and stir-fry for about 4 minutes or until it is slightly toasted. With a “espumadera ” pass the meat to a serving dish and leave it aside. Lower the heat and add the onions, the pepper, the carrot and garlic. Close the lid and cook stirring every now and then for about 12 minutes or until the onion “se rehoga”. Pour the wine and cook for another minute. Add the tomato puree, the broth cube, the salt and the meat. Let the liquids boil. Lower the heat, close the lid and leave it boil for 1 hour or until the meat is done. With the “espumadera” put the meat back on the serving dish. Skim the fat of the broth, then pour it in the blender with the vegetables and mince them for 1 minute or till it becomes a soft puree. Empty the saucepan and incorporate the sour cream. Add the meat and heat up for a minute or until it is very hot, without reaching its boiling point. It is enough for 4 portions. .

Stuffed Rump

Ingredients:
• 1 kilo top part of rump
• salt, pepper
• 4 spoons of milk
• 1 loaf of Vienna’s bread
• 1 onion
• ½ cup of sweet corn
• 1 spoon of chopped parsley
• 50 grams of grated cheese
• 1 spoon of mustard
• 1 egg


How to prepare it o Preparation:
Open the rump with a very sharp knife, cutting form one end to the other. Season the stuffing mixing the Vienna 's bread -soaked in milk and then squeezed-, the chopped onion previously “rehogadas” , the sweet corn, the chopped parsley, the grated cheese and mustard. Mix well adding the egg. Stuff the meat with this. Close the gap sawing it with a strong thread. Beak it with a high heat for 20 minutes (until it is toasted). Then lower the heat until it reaches a moderate level and cook for another 30 minutes. Let it cool down. Cut into portions and apply a layer of mayonnaise mixed with thin chopped or blended pickles or with mayonnaise and chopped parsley .

Roasted rib

Ingredients:
1 Kg Colita de cuadril Angus
200 gr Perejil
50 gr Orégano fresco
3 dientes Ajo
150 cc Aceite de oliva
2 Zuccini
1 Calabaza
2 Berenjenas
2 Zanahoria
Sal, pimienta
200 gr Radicheta

How to prepare it o Preparation:
Preparar las brasas, colocar la colita sazonada dentro de un papel aluminio, junto con el perejil, orégano, ajo y un poco de aceite de oliva, cerrar y llevar a fuego medio, girando durante la cocción.Cortar las verduras en laminas finas y grillar las berenjenas, junto con los zuccinis. Blanquear rápidamente las laminas de calabaza y zanahoria, luego enfriar y grillar. Colocar las verduras en una fuente y rociar con aceite de oliva. Una vez que terminado todo presentar en fuente con hojas de radicheta.

Roasted rib

Ingredients:
• 1 kilo Angus rib.
• Thin salt
• 4 white potatoes
• 4 small onions
• 20 grams oregano
• 150 cc olive oil
• 70 grams “rúcula”

How to prepare it o Preparation:
Season with salt and place it bones down at the gridiron. First cook it with medium heat, while the “asado” gets sealed. Next place the tin foiled wrapped vegetables –previously seasoned with oregano, a few drops or olive oil, salt and pepper-. Cook at a medium to high heat. Turn while cooking and make a “rúcula ” oil by blending booth. Present the dish with the “asado” and vegetables wrapped in tin foil paper.