Beef with Cognac is a rich and flavorful dish that combines tender beef with the deep, aromatic taste of cognac. Served over pasta and garnished with capers, this dish offers a perfect balance of savory, buttery, and slightly notes.
Ingredients:
- 1 lb beef tenderloin (or similar cut)
- 8 oz pasta
- ¾ cup cognac
- 7 tbsp butter
- 1 tbsp capers
- Salt and black pepper, to taste
Instructions:
- Cut the beef into thin strips. In a hot pan, melt the butter and sear the beef until golden brown.
- Season with salt and pepper, then add the cognac. Simmer on low heat until the meat is tender and the sauce thickens slightly.
- Meanwhile, cook the pasta according to package instructions. Drain and place in a serving dish.
- Pour the beef and cognac sauce over the pasta and garnish with capers.
Bogota-Style Braised Beef
Ingredients:
- 2.2 lbs beef, trimmed and cut into ¾-inch pieces
- 1 bay leaf
- ½ teaspoon caraway seeds
- 6 whole black peppercorns
- 1 garlic clove, minced
- 1 teaspoon vinegar
- 2 teaspoons salt
- 2 medium potatoes, diced
- 2 large carrots, sliced
- 2 celery roots, cut into ½-inch pieces
- 4 baby corn ears
- ½ cup chopped onion
- ½ cup diced fresh tomatoes
- ¼ teaspoon saffron
- ½ teaspoon marjoram
- 1 cup fresh peas
Instructions:
- In a large pot, combine the beef, bay leaf, caraway seeds, peppercorns, garlic, vinegar, salt, and enough water to cover the meat. Cover and simmer for about 1 hour or until the beef is tender.
- Add the potatoes and carrots. Stir in the chopped celery root, baby corn, onions, and tomatoes. Cover and cook for 15–20 minutes until the vegetables soften.
- Soak the saffron in a teaspoon of water, then mix it with the marjoram and peas. Add to the pot and simmer, covered, for another 5–10 minutes.
- Remove the baby corn and serve it alongside the braised beef and vegetables.
