Xav
@xavskitchen • 646,600 subscribers
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STEWS OF THE CARIBBEAN 🌎 Welcome to Caribbean stews, my new series where i’ll be exploring the world of Caribbean stews. I recently got back from this incredible part of the world and It made me realise a few important things, with one of them being how incredible this region is at making stews.. Todays episode takes us to Cuba, to make a true Cuban classic ‘Ropa Vieja’. It’s for me, the ultimate symbol of Cuban Comfort Food. Its rich, deep and paired with some black beans, plantain & rice, its the BEST. I’ve attached the full recipe below.. 500g flank/bavette/skirt steak in 1-2 large chunks 1 brown onion sliced 1/2 large green bell pepper sliced 1/2 large red bell pepper sliced 5 garlic cloves sliced 2 bay leaves 2 tbsp tomato paste 3 tbsp white wine vinegar 150ml passata 450ml beef stock 1 1/2 tbsp ground cumin 2 tbsp dried oregano Salt & black pepper to taste Handful of green olives Take the beef out of the fridge 40 minutes before cooking and bring it to room temperature. Season generously with salt, then set aside. Heat up a large cast iron stew pot on a medium high heat. Add some nuetral oil (I used beef tallow). Pat dry the steak to remove any excess moisture. Once the pot is hot, add the beef and sear well on all sides, then remove. Add the onions, pepper, garlic & bay leaves, then cook for a few minutes. Now add the spices and cook for a further minute. Add the tomato paste and cook until you develop a deep red colour, then de glaze with the white wine vinegar. Now add the beef chunks to the pot, alongside the passatta and beef stock. Bring to a boil, then cover and simmer for 1 hour & 30 minutes, until pull apart tender. Once the beef is fork tender, remove and shred with a fork, then add back to the sauce and mix well. Add the olives, season to taste with salt & pepper, then serve and enjoy. #stew #caribbeanfood #cubanfood #cuba #ropavieja
Xav329,000 views • 4 months ago
BREAKFAST FROM AROUND THE WORLD 🌍 Welcome to my new series, where I’ll be showing you everything about the world of breakfast. This is part 3 and today we’re taking a trip to the Turkey 🇹🇷, to make a classic dish, called Menemen. An iconic Turkish breakfast dish involving scrambled eggs in a rich tomato and pepper based sauce. Served with bread and sumac. A real treat, I’ve put the full recipe below! (2) 1 tbsp ghee/neutral oil 2 tbsp olive oil 1 green Turkish pepper diced 1 brown onion grated 1 tomato whole 2 tbsp tomato paste 1 tbsp smoked paprika 1 tsp sweet paprika 1/2 tsp ground cumin (optional) 100g feta cheese crumbled 2 free range eggs whisked Heat up a skillet, then add the ghee and olive oil. Now add the green pepper and a dash of salt. Cook for 2 minutes, then the grated onion and cook for a further few minutes. Add the spices and bloom for 45s. Add the tomato paste, then mix well. Cover and simmer for 5 minutes. Now add the whole tomato, alongside a splash of boiling water, cover and steam for 10 minutes or until you can peel the skin off. Discard the skin, then mash with a fork. Add a dash more water, cover and simmer for 5 minutes on a low heat. Remove the lid and add the crumbled feta and mix until melted. Taste and season with salt to taste, then gently pour your whisked eggs over the sauce, then cover and let simmer on a low heat for a few minuted until cooked. Remove from the heat and garnish with some sumac and chopped parsley, serve with some bread and enjoy :) #breakfast #menemen #turkishfood #turkey #foodtok
Xav489,500 views • 7 months ago
I spent FOUR weeks eating through Brazil.. 🇧🇷 welcome to my NEW SERIES ‘Stews of Latin America’ welcome to my new mini series, where I’ll be taking you on a journey through the world of Latin American stews today’s episode takes us to Brazil, to make one of cosiest stews I ate, slowly braised beef short ribs in a rich tomato based sauce. 2 tbsp beef dripping or any fat you choose 750g beef short ribs 1 large brown onion finely diced 4 large tomatoes quartered 4 bay leaves 1/2 tsp orange food colour or annatto powder (for colour, optional) 1 tbsp smoked paprika 1 tsp sweet paprika 2 tbsp ground cumin 3 tbsp tomato paste 2 bay leaves A few drops of Worcestershire sauce 550ml of beef stock Salt & pepper to taste 1 small cassava peeled and sliced 25g fresh coriander chopped Start by heating up a large stew pot on a medium high heat. Once hot, add the fat of your choice, then once smoking, add the beef short ribs and sear well on each side, then remove and turn the heat down to medium. Add the onion, tomato and bay leaves, with a pinch of salt and cook for 5 minutes. Add the spices and cook for 1 minute. Now add the tomato paste, cook for 5 minutes, until dark brown. Add a dash of worcestershire sauce and mix well. Add the beef and stock to the pot, bring to a simmer, reduce the heat, cover and simmer for 1 hour & 30 minutes. Remove the lid, season generously to taste with salt & black pepper, then add the cassava and cook half covered for a further 45 minutes, until the beef is tender and the cassava is cooked through. Finish off with some chopped coriander, serve and enjoy! #foodtok #beefstew #comfortfood #brazilianfood #brazil
Xav25,500 views • 29 days ago
WINTER STEWS FROM AROUND THE WORLD Welcome to Winter Stew, a series where I’ll be showing you how to make some of the cosiest and warming stews this winter, this is part 1, the Halloween edition ! I’ve got for you a heartwarming lentil, pumpkin and beef stew cooked in a rich tomato, thyme, cinnamon & allspice infused stew. Its then finished off with some rich coconut cream alongside some lime & coriander! It’s truly wonderful, I hope you enjoy! Full recipe below! (4) 2kg whole pumpkin top cut off and seeds & flesh removed 1 tbsp ground allspice 1 tbsp smoked paprika 1 tsp sea salt 2 tbsp coconut oil Stew: 1 tbsp beef fat/ghee/oil ( you choose :) ) 1kg beef shin diced into cubes 1 brown onion finely diced 3 garlic cloves finely diced Thumb of ginger finely diced 1 1/2 tsp ground coriander 2 tsp ground allspice 1 tsp cayenne pepper 1 tsp smoked paprika 2 tbsp tomato paste 150g passata 1 small cinnamon stick 10 thyme sprigs or 2 tbsp dried thyme 1.5litre of beef stock 1 large carrot diced 1 small butternut squash diced 100ml coconut cream 2 limes juiced 25g fresh coriander finely chopped (1) Preheat your oven to 200C. Combine spices in a bowl with the oil, mix well, then brush the inside of the pumpkin withe mix. Now place the pumpkin & lid on a baking tray, then roast for 50 minutes. (2) For the stew, heat up a large stew pot on a medium high heat. Add the oil and sear your beef on a high heat for a few minutes to brown well, then remove. Reduce heat to medium, then add the onion, garlic & ginger, then cook for 5 minutes. Add the spices and cook for a further minute. (3) Add the tomato paste and cook for a few minutes, then add the beef back to the pot alongside the, passata, stock, cinnamon stick and thyme. Sprinkle a dash of salt and black pepper, then cover and cook for 2 hours. (4) Remove the lid, add the coconut cream, lentils, squash and carrot, then cook uncovered for a further 30 minutes, until the lentils are cooked and the stew is nice and thick! Season to taste with salt, then kill the heat and finally add the lime and coriander. Now serve the stew in the pumpkin as a bowl and enjoy the delicious freshly roasted pumpkin.
Xav37,300 views • 1 year ago
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