Tunisia Beef Meatballs Kefta De Boeuf Food

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

TUNISIA: BEEF MEATBALLS (KEFTA DE BOEUF)

Steps:

• Directions Mix everything together, except the oil. Form into 10 meatballs. Heat oil in a skillet and brown the balls on all sides for about 5 minutes. Drain on paper towels. Serve over rice or couscous or can be served as an appetizer.

BEEF MEATBALLS

Steps:

• Combine all ingredients in a bowl.
• Shape mixture into balls about 1 1/2".
• Place on broiler pan that is coated with cooking spray.
• Bake at 400 degrees for 15 minutes or until done.

DAUBE DE BOEUF

Steps:

• heat oven to 325f.
• in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
• season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
• drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
• add cognac and boil down.
• add tomato paste, garlic, herbes, stirring.
• add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
• add zest and bacon to pot, add beef and carrots.
• lower to simmer, cover, and place in oven.
• cook 2-3 hours until beef is tender, stirring every 45 minutes.
• add parsley, serve.

SALATA DE BOEUF

Steps:

• Place beef shank, carrots, split parsley root, whole onion, celery, salt and peppercorns in soup pot.
• Add water and cook as you would for soup.
• When meat has cooked completely, remove pot from stove and strain into another pot.
• Discard onion and peppercorns.
• Remove meat and vegetables to large plate.
• Remove all visible fat and gristle from meat while it is still hot.
• Then cool completely and chill meat and veggies, preferably overnight.
• While these are cooling, cook the whole peeled potatoes in the soup stock until just done, taking care not to allow them to become mushy.
• Remove from soup and chill.
• When meat and vegetables are cold, cut all into small dice, no larger than 3/8".
• Place in mixing bowl.
• Finely chop dill pickles and add to meat mixture together with thawed peas.
• Squeeze lemon juice over all.
• Taste, and add salt if required. Add freshly ground black pepper to taste and mix well.
• Now add enough mayonnaise just to bind the ingredients together.
• Spoon out mixture onto oval serving platter and shape with back of spoon or spatula into oval shape about 2" thick.
• Mix a small amount of mustard into 1/2 cup mayonnaise to color it somewhat and frost the meat mixture with this.
• Decorate the salad with cut vegetables like slivers of green pepper, strips of wilted chives, slivered olives, or simply with fluffs of parsley.
• Chill till serving time.

BEEF MEATBALLS WITH REDCURRANT SAUCE

Steps:

• In a large bowl, mix together the meat, seasoning, herbs and olives and shape into 12 meatballs.
• Heat the oil in a large non stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any juices run clear.
• Meanwhile cook the pasta according to the packet instructions.
• Remove the meatballs and keep warm.
• Leave about 5ml of oil in the pan, add the gravy or stock and stir in redcurrant jelly or cranberry sauce.
• Bring to the boil, then reduce heat and stir in the cream or creme fraiche, reduce heat and simmer for 1-2 minutes before returning the meat balls to the pan.
• Serve the meatballs with the pasta and garnish with the sage leaves.

TUNISIAN BEEF STEW (LIFTIYYA)

Steps:

• Roll the meat in Tabil and black pepper.
• In a casserole, heat the olive the oil over medium heat.
• Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
• Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
• Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
• Stir in the lemon juice and serve.