Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)

recipe homemade spanish chorizo from scratch dry cured smoked paprika sausage pork chili spicy choriso

Homemade Spanish Chorizo with Natural Pig Intestine Casing

Homemade Spanish Chorizo or Dried Spanish Spicy Smoked Paprika Pork Sausage Recipe. Spanish chorizo sausage referring to many different types of dried and cured pork sausages originally in Spain. Traditionally, Spanish chorizo is encased in natural pig intestines and then stuffed with mixture of minced fatty pork spiced with  smoked paprika and red cayenne chili pepper powder. Premium quality chorizo sausage got it’s distinct umami and smokey aromas, just like a good old ham. This chorizo sausage is one the amateur homemade charcuteries project featured on my blog, once i made my first Homemade Lap Cheung (Air Dry Cured Chinese Sausage) Recipe from Scratch, i even wanted to explored curing sausage method even more.

spanish chorizo homemade chorizo diy

Homemade Spicy Spanish Chorizo

how to make smoked sausage spanish chorizo

Homemade Spanish Chorizo with Smoked Paprika & Cayenne Pepper Chili Powder

Homemade Spanish chorizo isn’t that hard to made if you got the passion, i mean it’s not impossible to made at amateur kitchen but sure it need some patients and precision steps to made it edible. A litttle bit of passion can create a far better delicious chorizo than any professional deli store product ever sold. Chorizo preparation is time consuming because chorizo it’s fermentated, air dry cured and sometimes smoked (or not) before it’s ready to eat, but it’s also can be eaten as a cooked fresh sausage. Properly dried cured Spanish chorizo is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade Duck Prosciutto, Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef and another cold cuts, pickles and cheese.

homemade smoked sausage spanish chorizo pork pig intestine casing

Pretty Huge Spanish Chorizo Sausage

recipe spanish chorizo sausages with smoked paprika chilies cayenne pepper pork sausage

Spanish Chorizo, Worth All the Effort and Patients

I mention before that making homemade Spanish chorizo need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and causing death, no kidding!!!. Before you considering to made your homemade Spanish chorizo sausage or any other air dry cured meat, you should know about the savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

saltpetre for making sausage recipe consentration nitrate for fresh sausage dry curing pink salt

Dividing Saltpetre for My Chorizo Made Me Look a Like a Crack Addict, LOL

The recommendation maximum ammout of Saltpetre (Potassium Nitrate) for dry curing sausage is 500 ppm (part per million) or 500 mg per kg sausage stuffing mixture. The total chorizo stuffing weight (meat plus fat) is about 1.4 kg (1400 grams). The salt ammount for dry cured Spanish chorizo sausage is about 3 % of the weight, you gotta take a close attention on it. I’m using 1000 grams of pork loin meat and 400 grams of pork back fat for this recipe, 3% salt means  42 grams and the amout of salpetre is about 700 mg. I also added the same ammount of palm sugar with the salt (42 grams). Here’s the fun part, my digital weight scale can only measure 1 gram (1000mg), eversince i need only 700 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into three  equal part with my atm card  then using two-third of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

homemade spanish chorizo recipe

Hoemade Spanish Chorizo with my Grandma’s Hand

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade Spanish chorizo sausage because you don’t want to risk your life.

diy spanish chorizo recipe homemade chili pork sausage spicy paprika cayenne pepper

Sliced Homemade Spanish Chorizo

thin sliced spanish chorizo recipe smoked paprika sausage spicy

Sliced Fatty Spanish Chorizo

How to make sausage without sausage maker is another question, yes i did it several times actually; just check out my step by step praparation of Homemade Braised Bratwurst Sausage Recipe and Homemade Kidu-Kidu Grilled Pig Intestine Sausage Recipe. Eversince i didn’t really want to investing pretty much $$$ for it, i guess i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily over-grind the sausage stuffing, beside the heat possibly melt the back fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to diced the pork meat and a regular knive to diced the back fat. I’m using the natural pig intestine for encasing my homemade chorizo, but you can also use any edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured Spanish chorizo sausage using natural pig intestine casing ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free and cleaned it for you. If you wanna take a pride of making authentic Spanish chorizo from scratch for real by cleaning pig intestine for making homemade sausage by yourself, you’re more then welcome in my kitchen

step by step making chorizo homemade pork sausage dry curing from scratch

This is How I Describe Spicy Spanish Chorizo

recipe spicy chorizo sausage chili smoked paprika pork intestine sausage air cured recipe

The Raw Spicy Spanish Chorizo Aromas is Already Amazing!!!

Making my own chorizo sausage  in my very humble amateur kitchen is one of my obsession. Eversince i start making charcuterie or dry aging meat, i was curious about homemade air dry curing sausage. Store brought chorizo sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. I didn’t added any msg on my homemade chorizo, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika), cayenne chili pepper powder and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika- chili peppere used. In using smoked paprika powder, dried chili powder and also cayenne pepper flakes for a kicking up a little bit.

how to stuffed homemade sausage manual hand recipe homemade chinese sausage lap cheung

DIY Spanish Chorizo with Plastic Funnel

DIY Spanish chorizo sausage without sausage maker made me using plasting funnel to stuffed the chorizo sausage stuffing into the pork intestine. Clean hand fingers or even chopstick is much more effective and fungtional for plug the sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine. After i stuffed my homemade chorizo sausage stuffing into the pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese out the stuffing with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh chorizo sausage with it’s autentix U loop or horse shoes shaped.

recipe fresh chorizo homemade pig intestine sausage recipe chorizo natural casing pork chorizo recipe

Fresh Spanish Chorizo Sausage, Tide Up and Pricked Already, Ready for Hung Air Dry Curing!!!

The air bubbles then removed by pricking the fresh Spanish chorizo with sterilized metal pin. Remember that this process also enhanced the sausage drying process too. Pricking the fresh pig intestine sausage also iniciate free oxigen entering the chorizo sausage stuffing and prevent Clostridium botulinum to grow.The fresh pig intestine Spanish chorizo sausage hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the fresh sausage before you hung it and calculate the 30 percent loss from the original weight.  In my case, the fresh chorizo sausage weight is 1500 grams and the 30% loss is 450 grams, which means my Spanish chorizo sausage is ready to be eaten when it’s weighted 1o50 grams.  Unfortunately, my homemade Spanish chorizo sausage a little bit forgotten in the fridge and the drying  goes a little bit too far until the  weight reach 990 grams in 60 days (12 November-12 December 2014)

step by step recipe chorizo sausage how to make homemade spanish chorizo smoked paprika spicy pork intestine sausage

Exposing Chorizo wt tith Fan Help Drying it Before Hung Dry in the Refrigerator

chorizo recipe dry curing refrigerator air chiller chamber air dried cured pork sausage spicy spanish chorizo

My Spanish Chorizo Hung Up inThe Fridge (Air Dry Curing Process Using Refrigerator)

The air dry curing can be done in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s possible to left the fresh sausage hung to dry curing in room temperature because the temperature and the humidity is too high. Hence i use my refrigerator for dry curing Spanish chorizo, just made sure you cleaned out your fridge priorly. Simply left it hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do not open the fridge door too often since the temperature will fluctuated and made the dry cured chorizo sausage taste funny.

how to cook chorizo recipe thin cu before using recipe spanish chorizo dry sausage spicy paprika

My Grandma’s Hand as a Model for Cutting My Spanish Chorizo

homemade chorizo spanish sausage paprika pork intestine casing smoked sausage

Homemade Spanish Chorizo, My Grandma’s Hand made it Look More Fancy!

This is my homemade Spanish chorizo sausage look a like after air dry cured in the fridge after 60 days. The Spanish chorizo looked great dark red colour with chunky bits of fat, meat and chili flakes showing in the surface. Nice umami with distict smokey paprika and hot chili smells comes out of it and the taste just perfect for my licking; fatty, smokey, savoury and sweet, totally better than the store brought!!!. The lean pork loin meat has shrunk a lot, but i guess the fat didn’t shrink much. Because i didn’t use any artificial filler, the weight losen out greatly. To keep the homemade lap cheong in fridge or freezer. If you want to keep them for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it covered or wrapped in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy. The Spanish chorizo still hanging out in my fridge well time by time, but it will be toughened and firmer as well without changing the taste.

making spanish chorizo recipe fermented sausage dry cured sausage

Fatty Spanish Chorizo (Unsmoked)

recipe smoked paprika sausage chorizo

Lean Spanish Chorizo (Smoked)

My homemade Spanish chorizo  consist 40% fat because i like a fatty and chunky chorizo sausage and i really adore the rendered fat once the chorizo sausage cooked.  The meat and fat ratio in commercially chorizo  is about 80% meat to 20% fat. The spice and flavour enhancement is another optional too. Eversince , i’m using . The best fat for dry curing is solid back fat because the soft fat like in the soft tissues is really easily rancid and turn into off smells and flavour. You may see the difference, the marbled Spanish chorizo contain 40% fat and the chorizo underneath contain less fat according to my sister’s request. She also insist to put more smoked paprika instead of chili powder so then the sausage looks more deep red color.

homemade smoked chorizo sausage spanish pork choriso

Unsmoked Fatty Spanish Chorizo Vs Smoked Lean Spanish Chorizo

smoked chorizo recipe pork intestine sausage lean pig intestine casing pork fat lean recipe

Lean Smoked Spanish Chorizo VS Fatty Unsmoked Spanish Chorizo

The side by side difference of smoked lean Spanish chorizo vs the fatty unsmoked chorizo. The smoked  chorizo shrink much more than the unsmoked fatty chorizo, maybe because the moisture is within the meat instead the fat.  Eversince i add smoked salt and smoked paprika on my Spanish chorizo, so the smokey flavour is just perfect on my  licking on my fatty unsmoked Spanish chorizo. In contrast, the smoked lean chorizo smokey flavour is a little bit overpowering for me, but my sister like it even more, The lean Spanish chorizo is more suitable eaten raw in room temperature instead the fatty ones.

homemade chorizo spanish sausage recipe dry cured pork intestine casing sausage

Homemade Spanish Chorizo Sausage

how to make chorizo sausage smoked paprika pork intestine casing sauage dry curing sausage charcuteries chili pork

Ready To Cook Spanish Chorizo Sausage!

This is the most fun part, how to eat or cook Spanish Chorizo. Spanish chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid. Dried Spanish chorizo sausage is usually added to enhanced the umami flavour into a dish. Chorizo sausage can be used for soup, stir fried and almost all rice dishes. Chorizo sausage is so versatile, i used it in many recipes; chorizo as topping for Broccoli Crust Pizza Recipe, stuffing for my Nasi Bakar (Grilled Banana Leaf Wrapped Spiced Rice), Peanut Crusted Roasted and Stuffed Whole Beef Tenderloin,Steamed Glutinous/ Sticky Rice Roll and Claypot of Chicken, Tofu, Sea Cucumber and Mushrooms RecipeChorizo sausage can be used to replaced any chinese sausage recipe; stir fried until charred and then added to Chinese style nasi goreng/fried rice and Lo Mai Gaior Steamed Sticky Rice with chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(/nuòmǐ jī), trust me that addition of chorizo sausage made simple fried noodle or vermicelli into the next level of deliciousness.

homemade chorizo recipe

Recipe Homemade Spanish Chorizo Sausage

Recipe Homemade Spanish Chorizo Sausage (Pig Intestine Spicy Smoked Paprika Pork Sausage) :

Ingredients:

  • 1 kg pork loin
  • 400 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 1 cup salt for cleaning  the pig intestine
  • 42 grams salt (i’m using 21 grams sea salt & 21 grams smoked salt)
  • 42 grams palm sugar
  • 700 milligrams saltpetre (0,7 grams)
  • 20 grams smoked paprika powder
  • 10 grams fine red chili flakes
  • 10 grams cayenne pepper powder
  • 10 grams Homemade Garam Marsala Powder
  • 10 grams garlic powder
  • 4 tablespoons white vinegar
  • 2 tablespoons red wine

How to Make Homemade Spanish Chorizo Sausage :

  • Measure the weight of each Spanish chorizo ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the pork loin meat and fat with a knife into half centimetres cubes.
  • Combine all the Spanish chorizo seasoning in a large mixing bowl.
  • Add the meat and fat and mix well and let it marinated overnight in the fridge.
  • Stuffed the Spanish chorizo sausage stuffing into the pig intestine using the plastic funnel with some help of chopsticks or finger.
  • Tie off one end of Spanish chorizo sausage casing and then plugged out the stuffing to the tie
  • Measure the 30 cm links and then fold the chorizo into it’s authentic U loop horse shoes shape.
  • Prick the links and the chorizo sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • Hang the Spanish chorizo sausage to dry curing in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight.

You May Also Like (CLICK!!!)

homemade lap cheong chinese sausage recipe how to make dry chinese sausagerecipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilledresep kidu kidu batak karo sosis daging babi usus getah gota darah andaliman cabe pork intestine sausage

homemade bresaola recipe air dry cured beef step by step home curingvenison bresaola recipe homemade cured deer loinduck prosciutto homemade recipe dry cured duck breast

lamb pancetta di agnello homemade italian cured lamb belly recipe dry curing homeHomemade smoked salmon how to cook make hot smoked salmonstuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

homemade ravioli smoked salmon stuffing recipe fresh ravioli pastahomemade smoked beef woodchips make smoked meatbruschetta venison avocado pesto recipe

barbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellysalmon gravlax homemade recipe cured salmon dill weedTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

how to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumberrecipe deep fried pumpkin blossom cheese stuffed  batterred squash blossom flowerspinach pasta salad recipe duck prosciutto sumac dressing salad

braised venison ribs wine tomato saffron recipedear meat recipe spicy how cook venison deerroasted lobster butter garlic ginger soy sauce recipe

wagyu beef steak creamy mushrooms saucebeef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beef

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon reciperadicchio risotto cheese recipe grilled mantis shrimprecipe wagyu beef steak roasted pepper sauce

butter poached lobster recipe poach herbs fennelsun dried tomato pesto spaghetti pasta recipe pesto roasted pepperspicy lobster pasta recipe noodle lobster

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedduck confit de canard recipe crispy duck leg france recipegoose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef

manuk napinadar manuk namargota manuk naniatur ayam panggang batak andaliman darahresep arsik ikan mas batak toba mandailing enak pedasresep gulai ikan padang batak medan

gabus pucung resep betawi ikan gabus pucungbutter poached lobster recipe poach herbs fennelresep ikan bakar mudah sambal rawit dentist chef

beef rendang recipe resep rendang padangresep konro bakar iga sapi karebosi barbequed beef ribs peanut sauceresep pepes tempoyak ikan pedas brengkes durian palembang

sweet tangy chicken curry reciperecipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingtinola chicken recipe soup philliphine ginger green papaya chili leaves

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipesmoke roasted chicken recipe roasted chicken honey glaze spicyrecipe herbs butter roasted chicken crispy skin moist meat

resep ikan bakar rica sambal dabu-dabu mentah grill fishsteamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fishrecipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eel

Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Spicy Harissa Herbs, Red Potato and Chayote

slow roasted goat leg harissa spicy herbs potato baby goat cabrito kid hot chili pepper roast goat

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and  Herbs, Red Potato, Chayote and Whole Bulb of Garlic. The baby goat or cabrito leg rubbed and marinated overnight with spicy Middle Eastern harissa chili paste, rosemarry, thyme and a little bit of Indian garam masala powder until the spices penetrated well into the meat.  The marinated mutton leg then slowly roasted in the low temperature oven until all the succulent meat breakdown and easily to separate with fork. This is not my first low temperature slow roasted cooking, i’ve made Slow Roasted Beef Ribs with Garam Masala Recipe using a cheap and lean beef ribs then turn it into a very hearthy and lovely tender meat.

roasted baby goat leg harissa spicy herbs cabrito kid potato

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

roasted goat leg recipe harissa potato spicy herbs rosemarry thyme baked kid goat

Baby Goat Leg, Cabrito, Kid Mutton with Cubed Red Potato

I’m using baby goat leg on this recipe, baby or young goat also called cabrito, capretto, or kid. The 3 months old baby goat is milk-fed which had a very mild gamey flavour with tender, succulent and also flavourfull meat. In Indonesia, we used to called baby goat as kambing batibul, batibul stand for bawah tiga bulan or literrary translated as under three months old goat. The bone-in baby goat leg  weight is about 1 1/2 pounds, it’s quite tiny lil leg, but i guess it’s good enough to served two hungry tummy or maybe three anorexic diet chicks, infact i can enjoy it myself for dinner. The harissa and herbs marinated roasted kid goat accompanied with cubed red potato and chayote.

slow roasted goat leg tender meat harissa spicy herbs rosemarry thyme baby goat kid cabrito recipe oven roast

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

goat leg harissa slow roasted oven potato herbs rosemarry thyme garlic oven roast cabrito kid baby mutton

10 Hours Slow Roasted Baby Goat Leg with Harissa and Herbs

Making oven roasted baby goat leg is so easy. Cabrito or baby goat had a pale pinkish color meat with a mild gamey aromas. Roasting or grilling baby goat is a little bit tricky, i’ve been told that baby goat is more easily throughly cooked due to high water content and low fat content. So, the baby goat or cabrito is a healthy choice of red meat, but the low ratio of fat within the meat made the baby goat leg  easily dry out in high heat cooking technique. That’s why you need to kept attention on temperature when dealing with baby goat meat. The best way to cooking the young goat is slow cooking in low temperature for very long period. Properly cooked baby goat leg could be turn out into a very tender and juicy meat.

slow roasted goat leg 10 hours spicy harissa herbs rubbed goat kid cabrito young mutton leg oven braised

Slow Oven Roasted Cabrito Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

roasted baby goat leg cabrito kid spicy harissa herbs rosemarry thyme potato

Slow Oven Roasted Baby Goat Kid Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

This is my first baby goat recipe and i guess i really like it. I already cooked baby lamb leg before and made it into Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa). Baby goat and baby lamb meat is actually quite similliar, but i prefer baby goat because it’s more flavoursome and moist than baby lamb meat.

slow roasted goat leg shank harissa recipe potato rosemarry and garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The baby goat leag is marinated with spicy harissa and herbs overnight. Harissa is roasted hot chili pepper paste that bleanded with spices and herbs such as garlic paste, coriander seed,cumin and caraway and cooked in vegetable oil. Harissa is a very popular spices and condiments in Middle Eastern (especially Tunisia). You can find it in Middle Eastern groceries store and sometimes in Indian supermarket too, but if you want to made harissa from scratch you can find the easyand simple  recipe here

tender slow roasted goat leg harissa spicy herbs moist meat

Tender, Sccculent and Moist Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The harissa and herbs marinated baby goat or cabrito leg seared with a little bit of oil until browned and charred. The remaining harissa spices that stick in the botton of the pan then glazed and scrapped with a litle bit of white wine. The lamb leg than laid in a roasting pan with a bulb of garlic, cubed red potato and chayote, then i poured the deglazed white wine juice and arranged some halved green cayenne pepper over the goat and vegetables. The roasting pan then covered with heavy duty alumunium foil to locked out the moisture. The harissa and herbs marinated baby lamb leg with potato and chayote then roasted for 10 hours in a 120°C oven. After the goat leg slowly roasted for 10 hours, the alumunium foil dicarded and let it roasted uncovered in 250°C for about 20-30 minutes. This is how you slow cooked baby goat or cabrito correctly.

oven roasted goat leg harissa recipe kid cabrito baby goat leg tender meat moist spicy chili rubbed herbs rosemarry paprika

Melt in Mouth Tender Roasted Baby Goat Leg with Spicy Harissa and Herbs

What would you expecting from a 10 hours roasted mild gamey young baby goat or cabrito until melting in mouth tender with spicy and hot roasted chili pepper harissa spice ? it’s simply DAMN DELICIOUS. I even guess it’s a great option for ladies who didn’t like too strong goat flavour and aromas.

harissa marinated goat leg oven roasted recipe mutton chili pepper

Tender Harissa Marinated Roasted Baby Goat Leg

recipe slow roasted baby goat leg kid cabrito tender meat moist spicy herbs harissa potato oven roasted rosemarry

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs for 10 Hours in 120°C Oven

I’m a very mutton person, i mean i can’t kept my mental balance unless i had one portion of mutton every single week. here some of my favourite mutton (lamb and goat) recipes;

recipe roasted goat leg kid cabrito tender spicy harissa baked oven potato rosemarry

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote:

Ingredients:

  • 1 baby goat leg or cabrito or kid mutton  (about 1 1/2- 2 pounds)
  • 2 tbsp  harissa (Middle East spicy roasted chili pepper paste)
  • 1 tbsp mix herbs (rosemarry, thyme, oregano and basil)
  • 1 tsp Homemade Garam Masala Spice
  • 6 green cayenne chili pepper, halved
  • 2 tbsp vegetable oil for searing
  • 1 chayote, peeled, cubed
  • salt and pepper to taste
  • 1/2 cup white wine (or stock) for deglazing

How to Slow Roasted baby Goat leg with Harissa and Herbs:

  • Coat the baby goat leg generously with the harissa, herbs, salt and pepper on both sides. Place the leg in a shallow bowl pan and refrigerate overnight.

seared goat leg recipe harissa spicy roast cabrito baby goat kid

  • Take out the harissa and herbs marinated baby goat or kid leg from the fridge and bring it to room temperature, heat up the vegetable oil in a pan and sear the goat leg until browned and charred, set aside

white wine braised goat leg recipe harissa spicy baby cabrito kid

  • Pour the white wine to deglaze the remaining harissa spice and scrapped off the sticking part from the bottom of the pan, simmer until the moisture evaporated and let it simmer into half ammount

slow roasted goat recipe harissa herbs rosemarry oven baked lamb 10 hours

  • Arrange the harissa marinated baby goat or cabrito leg in the middle of the roasting pan and put the potato, bulb of garlic and chayote surround it, seasoned with salt and pepper, pour the reduced white wine and then put the halved green cayenned pepper all over the meat and vegetables

slow oven roasted goat leg recipe harissa spicy herbs cabrito baby mutton leg

  • Cover the roasting pan with heavy duty alumunium foi and roasted it for about 10  hours in 120°C preheated oven.
  • Discard the alumunium foil then increased the heat to 250°C for about 20-30 minutes
  • Baste the baby goat leg meat with the dripping juices every 10 minutes
  • Let the harissa marinated baby goat leg rest for about 10 minutes before carving into it.

You May Also Like (Click!)

grilled lamb leg recipe with spicy sauce salsa balinese sambal matahbeef rendang recipe resep rendang padangmutton vindaloo curry recipe lamn goat shank sour curry

pistachio crusted lamb chop lamb rach with spinach feta stuffed lamblamb mandi rice recipe arabian mutton basmati rice mandhi goatwagyu beef steak creamy mushrooms sauce

resep iga bakar rica rica 1slow roasted beef ribs garam masala recipefilet mignon recipe tenderloin wagyu bacon wrapped

resep konro bakar iga sapi karebosi barbequed beef ribs peanut saucebalinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manisrecipe steamed prawn xo sauce shrimp garlic chili ginger chives chinese sausage

homemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist cheftomahawk steak salsa verde recipesambal stingray recipe grilled ikan pari bakar spicy chili sauce barbequed skate wing

recipe wagyu ribeye steak green peppercorn cream saucebarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellyrecipe slow grilled lamb leg steak barbecue lamb

recipe herbs butter roasted chicken crispy skin moist meatrecipe wagyu beef steak roasted pepper saucehomemade bresaola recipe air dry cured beef step by step home curing

recipe pan seared grouper fillet roasted tomato saucesalmon meatball recipe cheese stuffed salmon fishtenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallots

dry aged sirloin steak with shallots jam balsamic vinegarseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallopssambal stingray recipe grilled ikan pari bakar spicy chili sauce barbequed skate wing

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedBraised lamb shank with navy bean and red bean recipe how braise lamb recipehow to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumber

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

braised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauceGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipebarramundi fish fillet green peppercorn sauce barramundi recipehomemade lap cheong chinese sausage recipe how to make dry chinese sausage

Recipe Homemade Bratwurst Sausage with Natural Pig Intestine Casing Sausages, Braised in Spicy Balsamic Vinegar

recipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilled

Homemade Bratwurst Sausage Braised in Balsamic Vinegar

Homemade Bratwurst Sausage Recipe. Bratwurst  is a Bavarian/Germany sausage made of ground pork and-or beef (veal). Bratwurst is derived from  German Brätwurst, from brät-, means ground meat and Wurst means sausage.  Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer, but this time i like to braised my homemade bratwurst with sweet and spicy aged balsamic vinegar.

recipe bratwurst humemade sausage pig intestine casing sausages stuffed ground beef pork veal

Braised Homemade Bratwurst Sausage in Spicy Balsamic Vinegar

recipe homemade bratwurst sausage balsamic vinegar glazed brown sugar pork intestine casing sausage

Braised Homemade Sausage in Spicy Balsamic Vinegar

Making my homemade bratwurst sausage in my very humble amateur kitchen is one of my obsession. Eversince i start making Lap Cheoung Air Dry Cured Chinese Sausage, i was curious about homemade fresh sausage. Store brought bratwurst sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. The ratio beetween the emat and filler content is incredibly low, trust mea you won’t eat it if you know what it made of.  I didn’t added any msg on my homemade bratwurst, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel.

recipe braised homemade sausage balsamic vinegar bratwurst pork veal meat in pig intestine sausage

Homemade Bratwurst Sausage Baraised in Spicy Balsamic Vinegar, Fresh Chilies and Celery Leaves

How to make bratwurst sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily overdo the sausage stuffing grinding, beside the heat possibly melt the fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to finely diced the pork and beef meat and a regular knive to diced the pork back fat, freshly ground meat can made you life easier actually.

braised sausage balsamic vinegar chili sweet sticky homemade bratwurst sausage pig intestine casing

Braised Bratwurst Sausage in Finger Licking Good Sweet, Salty, Tangy and Spicy Balsamic Vinegar Reduction

recipe sausage braised balsamic vinegar homemade bratwurst beef pork pig intestine casing

Homemade Bratwurst Sausage in Sticky Spicy Balsamic Vinegar Reduction

Before making your homemade bratwurst or other fresh sausage, you should know about the savety about handling the ingredients first. All the utensil must be clean and the meat ingredients must be kept cold (about 4°C) to ensure the meat in the prime condition. Improper prepared  fresh bratwurst sausage can be derived to botulism, a serious, potentially fatal and lethaly disease. Botulism is an intoxication usually caused by ingestion of potent neurotoxins in contaminated foods. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The  neurotoxin  destroyed by heating  more than 85°C (185 °F) for more than 5 minutes, but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum.  Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So, did salpetre or curing salt it essensial for making fresh bratwurst ? it’s a tricky question, If you made a small quantity like mine and cooked it directly in a fresh state without any further dry aging process i guess it’s not really essensial.

recipe homemade bratwurst sausage pork intestine veal beef homemade sausage

Bratwurst Ingredients: Fresh Pig Intestine for Casing and Ground Pork and Beef for Stuffing

I’m made my homemade bratwurst sausage with pork and beef meat,  commercially bratwurst sausage using 20-30 percent of beef but i’m using 1:1 beef and pork ratio for my bratwurst sausage. The seasong for my homemade bratwurst sausage consist of  marjoram, parsley, nutmeg, celery seed, ginger, mace, cardamon and splash with red wine. Most bratwurst sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.

how to stuffed homemade sausage manual hand recipe homemade bratwurst sausage lap cheung

Stuffing The Pig Intestine Casing Bratwurst Sausage with Plastic Tunnel

I’m using plasting funnel to stuffed the bratwurst sausage stuffing into the pork intestine, just like my previously Homemade Lap Chong or Dry Cured Waxed Chinese Sausage. Clean hand fingers or even chopstick is much more effective and fungtional toplug the bratwurst sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine.

how to make bratwurst sausage remove air prick

Fresh Bratwurst Sausage with Lots of Air Bubbles

step by step how to make bratwurst sausage homemade bavarian veal pork sausage

Prick The Fresh Pig Intestine Casing Bratwurst Sausage with Metal Pin to Remove The Air Bubbles

homemade bratwurst sausage recipe how to make bavarian pork veal sausage pig intestine

After you stuffed your homemade bratwurst sausage stuffing into your pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh bratwurst sausage

recipe bratwurst homemade sausage germani pork beef pig intestine sausages braised in balsamic vinegar

Braised Bratwurst Sausage in Spicy Balsamic Vinegar

How to braised bratwurst sausage with balsamic vinegar is the easy part. The homemade bratwurst sausage pan fried in a butter until the casing slightly charred, cut into bite pieces and then set aside. The balsamic vinegar infused with spicy caramelized onion, shallots and garlic and chilies. Brown sugar then added to made the balsamic vinegar reduction sweet and sticky and glazed the bratwurst sausage evenly. Just before serving the balsamic vinegar braised bratwurst sausage then garnished with chopped chilies and clery leaves.

homemade bratwurst sausage pig intestine pork veal beef sausage

Recipe Homemade Bratwurst Sausage Recipe

Recipe Homemade Bratwurst Sausage with Pig Intestine Casing

Ingredients: (i’m using half of the recipe)

  • 500 gr pork loin
  • 500 gr beef topside
  • 200 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 2 tbsp salt
  • 1 tbsp freshly ground blackpeppercorn
  • 4 tbsp brown/palm sugar
  • 2 tbsp red wine
  • 2 tbsp of fresh chopped herbs (marjoram, parsley &thyme)
  • 1 tsp Homemade Garam Masala Powder
  • 1/4 tsp ground celery seed
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground nutmeg

How to Make Homemade Bratwurst Sausage :

  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the beef and pork meat and fat with a knife into a very fine diced
  • Combine all the seasoning in a large mixing bowl.
  • Add the meat and fat and mix well
  • Stuffed the bratwurst sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
  • Tie off one end of bratwurst sausage casing and then plugged out the stuffing to the tie
  • Tie the casing into 15cm links.
  • Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • You can directly cooked the fresh bratwurst or vaccum packed then freeze it, it last about 1 month in the frezzer
recipe braised bratwurst sausage balsamic vinegar reduction sticky sweet glaze

Braised Fresh Homemade Bratwurst Sausage in SPicy Balsamic Vinegar

Braised Sausage in Balsamic Vinegar Recipe:

  • 1 kg of bratwurst sausage (or any kind of fresh sausage)
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
  • 3 large fresh ripe tomatoes/ Tomat,  deseeded, chopped
  • 1/2 tsp Homemade Garam Masala Powder
  • a pinch of mixed italian herbs
  • 2 tbsp chopped red chilies
  • 1 large onion, diced
  • 6 small red shallots, diced
  • 6 cloves garlic, finely chopped
  • 1/2 cup chicken stock
  • 3 cups stock/kaldu
  • 2 tbsp vegetable oil/minyak
  • salt and pepper to taste
  • Freshly chopped chili and celery leaves for garnish

Instruction :

  • Heat up 1 tbsp oil  until sizzling hot, sear the sausageall over until got a nice golden brown color, set aside and cut into bite pieces
Homemade sausage bratwurst recipe pork beef veal pig intestine sausagean fried butter

Pan Fried Bratwurst Until Golden Brown

  • Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, red chilies, shallots and garlic with a low heat until slightly brown
  • Add the tomato and saute another 5 minutes
  • Put the bratwurst sausage into the pot
  • Pour the balsamic vinegar, stock and white wine, season with salt,brown sugar, pepper and herbs,
  • Reduce the heat and simmer until the balsamic vinegar is thicken  for about 30 minutes. Add more wine or stock if necessary.
  • Served it immediately with freshly chopped chilies and parsley leaves.

You May Also Like (Click!):

Schweinshaxe reciperesep sate buntel kambing recipe lamb kebab minced meat wrapped in caul fathomemade lap cheong chinese sausage recipe how to make dry chinese sausage

dry aged sirloin steak with shallots jam balsamic vinegarpan fried foie gras recipe goose liver wine poached pearschicken kebab recipe tomato mint salsa thai dipping sauce recipe

homemade bresaola recipe air dry cured beef step by step home curingduck prosciutto homemade recipe dry cured duck breastbresaola venison deer homemade recipe dry cured venison

balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manishomemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefrecipe tonkotsu ramen pork bone broth soup homemade chashu pork belly shoyu soft boiled egg

barbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellybuddha jump ovet the wall soup shark fin abalome sea cucumbersteamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFrecipe herbs butter roasted chicken crispy skin moist meatGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

steamed scallops garlic ginger recipe turmeric steamed clams rice vermicellisteam crab lotus leaf recipe spicy black bean paste chili garlic saucesteamed sticky rice glutinous rice roll chinese dimsum recipe

sweet sour lobster chilli tomato sauce spicy singapore saucebraised sea cucumber abalone duck feet web recipe braised duck with haisomspring onion pancake japanese recipe scallion chinese pancake

Thai style steamed fish mouse grouper steamed with chilli tamarind mushrooms black bean humpback grouper recipebraised shark fin soup chinese shark fin fish maw fish stomachteochew style steamed fish recipe seven star grouper steamed coral trout

roasted lobster butter garlic ginger soy sauce recipebeef rendang recipe resep rendang padangrecipe crab thai green curry hot spicy

bruschetta venison avocado pesto reciperecipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingsmoke roasted chicken recipe roasted chicken honey glaze spicy

Crispy enoki mushrooms recipe tempura mushroom enokitakebeer batter squid calamari deep fried crispy calamari recipecrispy soft shell crab salted egg yolk batte friedr

Recipe Turkey Leg Confit with Mashed Celeriac Celery Root

turkey leg confit herbs recipe mashed celeriac celery root basil

Turkey Leg Confit with Mashed Celeriac/Celery Root

Recipe Turkey Confit in Herbs and Duck Fat, served with Mashed Celeriac or Celery Root.  Confit (French) pronounced as  “con-fee” is slow cooking method in French culinary.  Confit contains various kinds of food that submerged in oil and then heated  for a long period. Confit is one of the oldest ancient meat preserving method. The confit then  sealed and stored in a cool place last and last for several months.Confit is whe best way to preserved a game birds, Duck Confit Recipe (confit de canard) and Goose Confit Recipe (confit d’oie) are usually used the leg part, the breast isn’t taste that good to be confit because it’s too stringy and had less fat and connective tissues to renderred. The turkey is salted and seasoned with herbs, and slowly cooked submerged in  rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide.

recipe turkey thigh confit herbs turkey leg thigh oil moist tender meat

Turkey Confit with Crispy Skin and Tender Meat

Making turkey leg confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the turkey leg is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the turkey meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 C /170 – 275 ).  The fat or oil should not be boiling into a large bubble, but gently little bubbles one at a time would be break the surface. The meat is slowly poached  until cooked, or until meltingly tender, generally four to ten hours. The turkey confit  then put into 220C oven and then roasted until charred and the fat dripping out from the turkey meat. You can simply seared the turkey leg confit as the commonly restaurant chef did too actually.

recipe tender turkey confit leg thigh herbs oil fall off the bone

Delicious Turkey Leg Confit

Turkey Leg Recipe Confit

Turkey Leg fot Confit

I found this turkey leg for making turkey confit in Ranch Market Supermarket Jakarta. Cost me about IDR999.000 (USD10) fer kg of it. I purchased 2 whole leg of turkey and it weighed about 1 kg. Turkey isn’t a common source of protein here in Indonesia, so i pretty damn lucky to spot those gigantic turkey leg. This is the second turkey recipe in my blog and i can’t wait to had another since i love turkey. I made Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables before, then i think i should try to confit the turkey because i still saving the duck fat dripping from making Homemade Roasted Peking Duck with Chinese Pancake Recipe.

recipe turkey leg confit herbs oil

Tender and Fallen Off the Bone Turkey Confit

tender turkey leg confit recipe moist meat herbs rosemarry thyme

Succulent and Tender Turkey Confit Meat

How does the turkeys meat taste like, well it almost like chicken but slighly gamey. properly cooked turkey like this turkey leg confit is delicious, i guess you pretty much as you appreciate chicken. Turkey leg is of course lots more bigger than chicken le, so i had to cut the whole turkey leg in three for individual portion. Turkey meat is more stringy than chicken and it’s totally tender and melt in the mouth once it cooked properly.

turkey confit recipe tender herbs oil turkey leg slow cooking

Turkey Confit Served with Mashed Celeriac, Sauteed Vegetables and Enoki Mushrooms Tempura

celeriac recipe celery root mashed herbs

Celeriac or Celery Root

I prefer to served my turkey confit with mashed celeriac. Celeriac (Apium graveolens var. rapaceum), also called turnip celery,knob celery or simply celery root is a gourmet imported vegetables here in Indonesia. I found celery root in Kem Chick Supermarket for IDR177.000 (18USD) per kg, the price tag is definitely such a pain in the arse but i guess my adventurous culinary instinct win. Mashed celeriac is one of my favourite carbs now, definitely worth to try. If you like celery stalk, i guess you’ll diggin mashed celeriac too. To add some crunch, i served the turkey confit with Deep Fried Enoki Mushrooms Tempura.

recipe turkey confit herbs rosemarry thyme duck fat mashed celery root recipe

Recipe Turkey Confit in Herbs and Duck Fat

Recipe Turkey Confit in Herbs and Duck Fat:

Ingredient :

  • 2 turkey legs, cut into pieces
  • 4-6 cups duck fat ( I use 1 cup duck fat and 3 cups vegetable oil)
  • 1/4 cup  salt
  • 2 tsp dried thyme
  • 1 tsp dried rosemarry
  • 1 tsp freshly ground pepper (plus 1 tbsp extra)
  • 1/4  tsp freshly grated nutmeg
  • 1o garlic cloves, bruised (plus 2 tbsp)

How to Make Herbs Turkey Leg Confit :

  • Pat dry the turkey leg  then rub all ingredient  to the turkey t=leg (except the oil), refrigerate for about 24  hours
  • Discard any liquid that derived from the turkey meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
  • Rub the turkey leg with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the turkey leg on the heavy bottom crock pot and pour the duck fat and vegetable oil until the turkey leg is totally submerged about 1 inch, then add the bruised garlic.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the turkey leg meat is fallen off the bone
  • Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
  • Just before serving, pan fry or simply roasted the duck confit until crisp up.
  • Serve the turkey leg confit with mashed celeriac or celery.
recipe mashed celeriac celery root potato herbs

Mashed Celeriac or Celery Root

Mashed Celeriac Recipe:

  • 1 medium size (about 500g) celeriac, trimmed, peeled, coarsely chopped
  • 3 large  potatoes (about 500 gr), peeled, coarsely chopped
  • 1/4 tsp Homemade Garam Masala powder
  • 2 tbsp chopped fresh basil leaves
  • 1/3 cup cooking cream
  • 2 tbsp  butter
  • water to boil the potato and celeriac

How to Make Mashed Celeriac:

  •  Place the potato, celeriac and garlic in a large saucepan and cover with cold water.
  • Bring it to the boil over medium-high heat then reduce heat to medium-low
  • Simmer for 15-20 minutes or until the celeriac and potato fork tender, drain and return to the pan
  • Use a potato masher to mash until smooth. Add the cream, butter and garam masala, and mash until combined
  • Taste and season with salt and white pepper and garnished with basil leaves

You May Also Like(Click!)

wine braised turkey leg recipe roasted summer vegetablesfrench confit duck recipe confit canard crispy skin duckgoose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef

smoke roasted chicken recipe roasted chicken honey glaze spicybraised venison ribs wine tomato saffron recipebraised oxtail recipe stew oxtail tomato red wine carrot

braised beef shank recipe hot and sour beefclaypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipebraised lamb shank recipe tomato chili spicy how make braised lamb shank recipe

How Recipe braised beef ribs red curry coconut milkrecipe wagyu beef steak roasted pepper sauceBraised lamb shank with navy bean and red bean recipe how braise lamb recipe

slow roasted beef ribs garam masala recipebeef rendang recipe resep rendang padangresep iga bakar rica rica

recipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingChicken betel leaves wrapped vietnamese recipesweet tangy chicken curry recipe

resep ayam pengemis kampung  sincia tahun baru cinbeggar chicken step by stepchicken ballotine recipe stuffed chicken with spinach meat mushroom stuff chicken breastpaella valenciana recipe chicken rabbit snails spanish rice

chicken kebab recipe tomato mint salsa thai dipping sauce recipestuffed chicken recipe ricotta cheese japapeno roasted baby chickentinola chicken recipe soup philliphine ginger green papaya chili leaves

 

Coffee & Chili Crusted Dry Aged Beef Ribeye Steak with Savoury Chocolate Sauce

coffee chilli crusted steak rubbed pan fried ribeye

Coffee Chili Crusted Steak with Savoury Chocolate Sauce

Recipe Coffee and Chili Rubbed Steak with Savoury Chocolate Sauce.  Can you imagine coffee and chocolate flavour paired with beef steak ? sounds odd, but i guess you should try it first then made your own verdict. This post is the answer for the challenge from one of my fellow colleagues. She ask me to made a delicious steak with a US choice a.k.a cheap steak eversince she only know that most of my beef steak recipe made of US Prime Beef or Japanese Wagyu Beef. Well, actually i already made dry aging tenderloin from a local beef and cook it into Dry Aged Tenderloin Steak with Spicy Blue Cheese, Chili, Basil and Caramelized Onion Butter. Eversince she’s favourite cut of beef is ribeye, i made this recipe with it.

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Recipe Chili and Coffee Rubbed Ribeye Steak with Savoury Chocolate Sauce

perfect medium rare ribeye steak coffee and chilli crusted savoury dark chocolate sauce

Medium Rare Perfectly Seared Coffee and Chili Rubbed Dry Aged Ribeye Steak

The coffee rubbed steak didn’t taste bitter at all, that’s for damn sure ! Since it was my first hesitation once i read my fellow friend post Coffee Crusted Steak Recipe, i guess i’ll probably regret if i didn’t gi it a shoots then. The acid content on the coffee works as a natural tenderizer for the steak, it also infused a pleasant coffee aromas and tangy flavour into it.  To accompany my chili and coffee rubbed ribeye steak, i paired it with savoury chocolate sauce.

coffee chili rubbed stek beef ribeye savoury chocolate sauce recipe

Coffee & Chili Crusted Dry Aged Beef Steak with Savoury Chocolate Sauce

recipe perfect ribeye steak coffee chilli rub crust savoury chocolate sauce

Recipe Perfectly Seared Coffee and Chili Crusted Fridge Dry Aged Beef Ribeye, No One Recognize It’s From Cheap Piece of Steak!

The perfect ribeye steak must be fullfilled my check list. The texture of perfect steak must be tender and bounchy with slighy chewy once you had your first bite. The meat must be moist  and juicy on the inside while the outside of the beef charred and seared to lock out the beef juice. The perfect medium rare steak got a deep red color and the grey area is less than 3 mm from the edge.  Perfecly medium rare steak just cooked until the marbled fat within the flesh renderred and melted in the mouth. The perfect beef steak must have intense and deep beefy flavour too, can i had this all perfect steak requirements from the supermarket cheap individual  steak ?

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Perfect Coffee and Chili Rubbed Ribeye Steak with Savoury Dark Chocolate Sauce

The real question is can i made the perfect ribeye steak with a regular or cheap US choice cut of steak. Now the pressure point, my friend is quite a cheap lady, but she wanted something taste fancy on her plate without paying quite an effort and cost for it. Well, i guess my refrigerator dry aging is the answer to had a delicious steak from a cheap ribeye steak. Unfortunately, my previously Dry Aging Beef Tenderloin in The Home Refrigerator recipe takes 14 days to change a relatively cheap local beef tenderloin into a prime steak house quality tenderloin steak taste a like. Commercially dry beef aging is the whole cut of beef placed in a controlling enviroment in 1– 4°C (33 – 39°F) temperature, and 80–85% relative humidity and some air velocity. It works with my cheap whole tenderloin beef, but would it works with individual steak cut regular ribeye? Can i dry aging individual steak cut in my fridge ? Seriouseats say No, but i said YES!!! i tried it myself. The princip of this home refrigerator dry aging individual steak is to let some moistures evaporated from the steak for consentrate the flavour without completely drying it off and let the microbial organism and natural enzyms works jut enought to break down the meat collagen and tenderize the beef  without further rotten it.

how to dry aging beef ribeye steak in refrigerator perfect steak coffee crust

How to Dry Aging Individual Beef Steak in The Fridge

How to dry aging the individual steak (about 1-2 inches thickness with 300-500 grams weight beef steak) in the fridge is done by placing the unwrapped sliced steak above metal wire rack and left it undisturbed for commonly 2 days in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Unfortunately this procedure didn”t change much of the beef flavour and the texture instead slighly drying and consentrate the beef flavour. Simply by adjusting the refrigerator temperature from ideal to 6-10°C (42 – 50°F) by rotate the temperature console in the refrigerator until without changing the humidity setting.

This temperature allow the decomposition microbial bacteria and fungi and also the natural enzymes works better. To make sure the air circulating well surround the beef,  i let it sit in the middle fridge rack for itself. To observed your refrigerator temperature is ight, put digital thermometer and abandoned it 50 minutes inside the fridge (just where you place your beef) then adjust the console until your ideal 8°C termperature is reached. Never set higher temperature than 10°C because the beef will be spoilage due to excessive microbial growth. The beef  collagen break down process by the friendly microbial organism ideally take only 2-3 day , at this period some of the steak cut beef ribeye moisture evaporated and made the flavour consentrated while the collagen is break down but not yet spoilaged.

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

This is how individual ribeye steak look a like after dry aged 3 days in the home refrigerator in about 6-10°C (42 – 50°F) temperature with a relatively dry humidity.  The fridge dry aged ribeye steak outer layer turn into waxy and firmer texture when you touch it. The dry aged beef got a dark red color. Strong beefy aromas comes from the dry aged beef  once you smells it. No need to trimmed off the  waxy outer layer layer, because it’s quite thin and yet still edible without any slime, mold or bizzare smells on it’s surface, so i can tell you this steak is still good to eat.

I even try to prolonged dry aged another individual steak in the 6-10°C (42 – 50°F) fridge for 4 and 5 days and it turn into a bizzare and unpleasing smells once it cooked even there’s no trace of mold on it. Prolonged periode (more than 5 days) of dry aging using individual steak cut beef  made the steak outer layer unedible thought and dry, unless the microbial organisms rotten and molded the steak, the remaining edible meat is too thin after the unedible layer trimmed off.

recipe coffee chili rubbed steak beef  ribeye cofee crusted

Coffee and Chili Rubs For Beef Steak Ingredients

The coffee and chili crusted seasoning for the beef steak made of ground coffee, smoked paprika powder, dry chili flakes, freshly ground black peppercorn and Homemade Garam Masala Powder. I also add some brown sugar and salt on the coffee rub mixture to season and marinade the beef steak for at least 45 minutes prior to cooking. I’m using  genuine Indonesian civet cofee for this steak recipe, it has very pleasant tangy fruity body and it goes well to seasoned my Grilled Pork Belly with Coffee Glaze Recipe. The chili flakes, garam masala, black peppercorn and smoked paprika made complex flavour of spicy, coffee, peppery, hot and smokey for the beef steak.

coffee chili beef steak recipe civet coffee rubbed marinated ribeye dry aged

Coffee and Chili Marinated Beef Ribeye Steak

The ribeye steak rubbed goodly with the civet coffee powder, chili flakes, smoked paprika powder, brown sugar and salt mixture and then drizzled with olive oil. The dry aged ribeye steak then left in the room temperature for at least 45 minutes prior to cooking. The salt driven out the moisture from the beef and made the salt dissolved and infused the dripping with the coffee crust mixture. The dripping  then penetrated again into the meat after 1 hours marinated. The osmosis process infused the tangy civet coffee flavour, spicy chili, garam masala and black peppercorn alongside with smokey paprika powder, just perfect to seasoned my dry aged ribeye steak.

coffee chili ribeye steak rubbed crust with savoury dark chocolate sauce

Perfectly Seared Coffee and Chili Crusted Beef Ribeye with Savoury Dark Chocolate Sauce

How to perfectly seared the ribeye steak util the steak outer layer charred and middle cooked it into medium rare. I like to  use Heston Blumenthal method, but i guess the  the coffee and chilli rubs gonna be burned in seconds, so i wipe out the marinade a little bit. After i heat the cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds until the middle temperature reach 130 to 135 F. (55 to 57  C.)

recipe savoury chocolate sauce recipe for beef steak coffee chili rubbed ribeye

Savoury Chocolate Sauce with Bacon, Chili Flakes, Caramelized Onion and Shallots

recipe savoury chocolate sauce steak beef ribeye coffee chilli rubbed marinade

Savoury Chocolate Sauce with Dry Aged Beef Ribeye Steak

The recipe of savoury chocolate sauce for beef steak is quite simple too. First you should know that dark chocolate is more preferred because milk chocolate or over-swetened chocolate turn into funny taste sauce. I’m using 70 percent cocoa dark chocolate block (Gourmet chocolate, yes this is pricey! just don’t let my friend know about it). To add the savoury taste to the bitter sweet dark chocolate, i add salted butter and finely chopped bacon for it. Beside,  some caramelized onion, shallots and garlic add to complexion of sweet  flavour and the last ingredients is too obvious for my Indonesian licking, chili flakes!  Hot and spicy made everything taste even better.

recipe ribeye steak coffee chili crusted with savoury chocolate sauce

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef:

Ingredients:

  • 2 @300 gr ribeye steak with 1.5 inches thickness (dry aged in relatively dry 8°C refrigerator for 3 days)
  • 2 tbsp melted butter
  • 2 tbsp olive oil

Recipe Coffee and Chili Rubs for Marinating  Beef Steak:

  • 2 tablespoons ground civet coffee
  • 1 tablespoon chili flakes
  • 1 tablespoon smoked paprika powder
  • 1 tablespoon ground black peppercorn
  • 1/2 teaspoon Homemade Garam Masala powder
  • 1/2 teaspoon dark brown sugar
  • Salt to taste
  • olive oil for drizzling

How to Make Coffee and Chili Rubbed Dry Aged Beef Ribeye Steak Recipe:

  • Unwrap your ribeye steak and pat dry, put it above wire rack in the middle of your fridge rack
  • Set  the refrigeraor in a “dry mode” and adjust the temperature console until the refrigerator temperature between 6-10°C (42 – 50°F)
  • Let the steak dry aging  and sit undisturbed for 2 days (prevent to open the door since the temperature will fluctuated)
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature prior to cooking
  • Rub all the dry aged ribeye steak with the coffee and chilli rub mixture
  • let the cofee and chili rub marinade the steak for about 1 hour
  • Heat up your skillet until as hot as possible
  • Set your stopwatch to countdown the time
  • Scrap off some of the coffee and chili rubs mixture from the beef steak surface just before cooking
  • Just before searing, pour the  olive oil and melted butter to the pan
  • Put the coffee and chili marinated ribeye steak to the pan and cook it for 15 seconds.
  • Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  • Check the dry aged wagyu beef steak doneness (medium rare is preferred) with meat thermometer until reached about 55°C and let it rest for at least 5 minutes
  • Served the Coffee and Chili Crusted Ribeye Steak with Savoury Chocolate Sauce

savoury chocolate sauce recipe steak ribeye coffee chili crusted beef

Recipe Savoury Chocolate Sauce:

Ingredients:

  • 100 grams 70% Cocoa Dark Chocolate Block
  • 50 gr Bacon or prosciutto, finely chopped
  • 1/2 cup Worchestershire Sauce
  • 1/2 cup Superior Beef Stock or Broth
  • 1 medium size Onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 Shallots finely chopped
  • 1 tbsp Chili Flakes
  • 2 tbsp Salted butter
  • Salt and Pepepr to taste
  • 1 tbsp Olive Oil

Hor to Make Savoury Chocolate Sauce Recipe:

  • Heat the olive oi and butter in the sauce pan
  • Add the onion, shallots and garlic, saute until browned and caramelized
  • Add the bacon and saute until the fat renderred then add the chili flakes
  • Pour the broth and worchested sauce, then put the dark chocolate sauce
  • Bring to boil and simmer until thicken
  • Served the Savoury Chocolate Sauce with Coffee and ChiliCrusted Dry Aged Beef Ribeye Steak

You May Also Like (Click!)

wagyu beef steak creamy mushrooms saucebarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellyrecipe wagyu ribeye steak green peppercorn cream sauce

filet mignon recipe tenderloin wagyu bacon wrappedstuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloinresep sate buntel kambing recipe lamb kebab minced meat wrapped in caul fat

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipeseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallopsrecipe tonkotsu ramen pork bone broth soup homemade chashu pork belly shoyu soft boiled egg

homemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefbalinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manisresep iga bakar rica rica 1

recipe slow grilled lamb leg steak barbecue lambpistachio crusted lamb chop lamb rach with spinach feta stuffed lambtenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallots

recipe herbs butter roasted chicken crispy skin moist meatrecipe wagyu beef steak roasted pepper saucehomemade bresaola recipe air dry cured beef step by step home curing

recipe pan seared grouper fillet roasted tomato saucesalmon meatball recipe cheese stuffed salmon fishlamb mandi rice recipe arabian mutton basmati rice mandhi goat

tomahawk steak salsa verde recipedry aged sirloin steak with shallots jam balsamic vinegarslow roasted beef ribs garam masala recipe

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedBraised lamb shank with navy bean and red bean recipe how braise lamb recipehow to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumber

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

beef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauce

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipegrilled lamb leg recipe with spicy sauce salsa balinese sambal matahbarramundi fish fillet green peppercorn sauce barramundi recipe

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Peanut crusted beef tenderloin stuffed with spinach, chorizo, mozarella cheese and spicy gorgonzola blue cheese butter. This recipe is inspired by a from my friend Liz Berg of  Thatskinnychickcanbake.com recipe, Gorgonzola Mushrooms Stuffed Beef Tenderloin Recipe. Instead using crumbled gorgonzola cheese, i add my homemade spicy gorgonzola butter recipe with basil, chili and caramelized shallots for this recipe. Spinach stuffed tenderloin with peanut and mustard crust is looks so fancy and elegant dish, even sounds quite an effort but actually you can easily apply this recipe in your very own kichen. Try this spinach, cheese and chorizo stuffed roasted whole beef tenderloin with crusted peanut layer to impressed your relatives in a special occations gathering party or even on  romantic candle light dinner with your girlfriend, just make sure that she isn’t some sort of tree-hugging vegan chicks.

Recipe peanut crusted beef tenderloin stuffed spinach mozarella cheese chorizo gorgonzola filled whole tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

peanut crusted tenderloin oven roasted whole beef tenderloin

Crispy and Crunchy Peanut Crusted Roasted Beef Tenderloin

Peanut crusted tenderloin is the first seducing layer on this dish. The peanut is lighly toasted and roughly chopped,  covering all over the whole beef tenderloin. The peanut crusted spinach stuffed beef tenerloin then popped in into the oven and roasted until got a crusted and nice golden brown color. You may combine or adjust the peanut with your favourite nuts for this recipe, instead peanut, you can use walnut, almond, cashew, Macadamian or Brazilian nuts, or any available nuts nearby your place. Just like my Pistachio Nuts Crusted Lamb Rack with Feta Cheese and Spinach Stuffing Recipe, the crusted nuts layer need some bonding agent to made it stick better to covering the beef tenderloin surface. I’m using a mixture of honey mustard and egg yolk as a glue for the peanut crust layer.

Spinach Stuffed Beef tenderloin fillet filled with cheese gorgonzola butter chorizo sausage

Fully Loaded Butterflied Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

Now were talking about the stuffing for the whole beef tenderloin, just look at the photograph and you can tell me all the goodness loaded on the butterflied tenderloin. The stuffing for the whole tenderloin is sauteed spinach with garlic and basil, sliced genuin Spanish chorizo, thick sliced mozarella cheese and sliced gorgonzola blue cheese butter. I spread the ttuffing evenly, but not covering about 1 inch from the edge of the flatened beef tenderloin. I did this to k kept the stuffing inside the denderloin and not burst out when you roast in in the over. DO NOT OVERFILLED the beef tenderloin, too much filling might made the stuffed tenderloin explode out from the tenderloin, eventhough it won’t ruined the taste but it’s won’t be plateable.

spinach stuffed roasted beef tenderloin whole beef filet peanut crusted gorgonzola chorizo stuffing

Spinach and Cheese Stuffed Beef Tenderloin, Totally Seducing!

You can adjust the stuffing for the tenderloin as your licking preference, other delicious veggies stuffing for beef tenderloin could be caramelized onion or cabbage, sauteed kale or swiss chard etc.  Plenty of cheese selection instead of mozarella may loaded in to stuffed the beef tenderloin, soft cheese is preferred becauce it’s easier to melt; goat cheese, feta cheese, camembert, brie etc. Another  savoury kick beside chorizo is bacon, anchovies or other dry cured meat or sausage. A few slice of butter added to kept the beef tenderloin stuffing moist and flavoursome.

recipe beef tenderloin stuffed with spinach mozarella cheese gorgonzola whole tenderloin roasted peanut crust

 Stuffed Whole Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Tenderloin is tenderloin and it’s literrary because tenderloin not much taking effort for the cow’s movement. Beef tenderloin cut is lean and least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey beef tenderloin such as US Black Angus, Wagyu, Kobe etc from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour. For any stuffed beef tenderloin recipe, i suggest you choose the regular tenderloin. Regular beef tenderloin is preferred since we add another flavour into it, while the pricey gourmet tenderloin is already flavoursome, lighly seasoned and seared in a sizzling hot skillet is just perfect to prepare it.

whole beef tenderloin recipe stuffed with spinach cheese

Whole Beef Tenderloin

roasted whole tenderloin recipe stuffed with spinach gorgonzola blue cheese chorizo beef filet

Medium Done Roasted Spinach Stuffed Beef Tenderloin with Peanut Crusted

I like my oven roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served medium done. Medium done whole beef tenderloin means the internal temperature when you put the meat temperature gauge in the middle of the thickest part must reach at least 145-155F or about 63-68°C. This temperature enought to melt the blue cheese butter stuffing and also soften the mozarella cheese and the internal meat slighly pink and lighly firm. Your roasted tenderloin would be a fest with the crunchy peanut crust, gooey melted mozarella cheese with a burst of melted spicy gorgonzola cheese butter flavour and it’s all rolled in a tender and juicy beef tenderloin. Just look into the photograph of sagital section of my spinach and cheese stuffed beef tenderloin above, it’s all perfect if you ignored my lack of knive skills.

Recipe Stuffed Beef tenderloin with Spinach cheese chorizo peanut crusted beef loin

My Plate of Medium Done Roasted Beef Tenderloin

Recipe roasted tenderloin with mozarella cheese melted stuffed beef filet spinach gorgonzola butter chorizo

My sister’s feast: well done Roasted Beef Tenderloin with Spinach Stuffing and More Melted Mozzarella Cheese and Toasted Peanut

My sister is pregnant and i insist that she never ever eaten any soft of medium rare or even medium done meat, including this seducing roasted whole tenderloin with peanut crust and cheesy spinach stuffing. So please, to ya’ll mommy to be, stop bitching about pleasing your taste buds, i’m pretty sure you didn’t want to risk your baby with parasites or food poisoning from unsufficient cooked meat either. I even cooked my Balinese Style Grilled Baby Back Ribs Recipe until well done for her.  So then to served this tenderloin well done for my sister, i put the leftover toasted peanut in the bottom of the pan, then put the sliced spinach stuffed tenderloin on top of it and put extra mozarella cheese to cover it, popped it into the oven and broiled until the cheese melted and slighly charred. I eat a tiny bite of the well done tenderloin and it’s incredibly quite moist and tender, i guess the stuffing really paid an effort on it.

roasted beef tenderloin stuffed with cheese spinach beef filet loin peanut crust

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter, Served with Roasted Jalapeno Pepper Sauce Recipe

The roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served with roasted jalapeno pepper sauce. The basic recipe is the same with my previously Roasted Bell Pepper Sauce , i just replace the same amount of sweet bell pepper with deseeded jalapeno pepper. You can enjoy it with any carbs, Mashed Potato, Mashed Sweet Potato, Truffle Oil and Dill Mashed Potato, Saffron Infused Mashed Potato, or even Deep Fried Spicy Cassava, but i prefer mine with red rice salad.

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

  • 1 whole beef  tenderloin (about 1-11/2 kg)
  • 1 tbsp mix herbs (rosemarry and thyme)
  • 1 tbsp Homemade Garam Marsala
  • salt and pepper to taste
  • 1 tbsp olive oil for pan searing

Peanut Crusted Roasted Beef Tenderloin Recipe:

  • 200 gr peanut, lightly toasted and coarsly chopped
  • olive oil spray
  • salt and pepper to taste

Mustard Coated Beef Tenderloin Recipe:

  • 1 tbsp dijon mustard
  • 1 egg yolk, mixed well as a glue for the peanut crust layer

Spinach and Cheese Beef Tenderloin Stuffing Recipe:

  • 200 gr spinach, sauteed with oil and basil until all excess moisture evaporated, finely chopped
  • 100 gr mozarella cheese, cut into thick julienne cut
  • 1/2 chorizo, thinly sliced
  • 50 gr Homemade Gorgonzola Blue Cheese Butter

How to Make Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

INSTRUCTION:

  • Clean and then pat dry your whole beef tenderloin, remove the fat and silver skin (thin, pearlescent membrane running along top of tenderloin)
  • Rub half of the spice and herbs to the beef tenderloin, marinade for about 2 hours in the fridge,
  • Preheat oven to 200°C
  • Pat dry the beef tenderloin, carefully butterfly the beef tenderloin and then flatened with meat hammer or use the dull side of your knive.

butterflied beef tenderloin flatened loin stuffed cheese spinach chorizo

  • Season the flatened or butterflied beef tenderloin with the remaining half of the herbs and spices.

recipe beef tenderloin flatened stuffed with herbs spinach cheese blue cheese butter and chorizo rosemarry

  • Spread the sauteed spinach and basil over the butterflied beef tenderloin, and then  arrange the sliced chorizo, mozarella cheese  and Homemade Gorgonzola Blue Cheese Butter over it. let the stuffing didn’t touch about 1 inch from the edge.

Beef Tenderloin Stuffed Spinach Mozarella cheese chorizo blu cheese butter rolled

  • Gently fold and roll the beef tenderloin, make sure all stuffing are sealed with the tenderloin meat

stuffed beef tenderloin with cheese spinach gorgonzola mozarella chorizo rolled whole beef tenderloin

  • Tide the spinach and cheese stuffed beef tenderloin with butcher twine

Tide up stuffed beef tenderloin with string rolled whole tenderloin

  • Meanwhile, heat up the olive oil in the cast iron pan until smoking and sizzling hot
  • Sear the rolled whole beef tenderloin  all over the surface to sealed the juice and fixed the spinach and cheese stuffing

Seared Beef tenderloin stuffed spinach cheese chorizo sausage filled beef loin

  • Let the pan seared whole beef tenderloin rest for about 5 minutes

seared whole beef tenderloin stuffed with spinach mozarella cheese gorgonzola rolled beef loin fillet

  • Discard the butcher twine from the stuffed beef tenderloin and pat dry from the dripping a lil bit more

rolled beef tenderloin remove string stuffed spinach

  • Smear the pan seared whole stuffed beef tenderloin with the mustard coating glue

mustard coated beef tenderloin peanut crusted beef fillet

  • Dip the seared and stuffed beef tenderloin into the lighly toasted peanut mixture

recipe peanut crusted beef tenderloin mustard coated beef fillet

  • Make sure all over the surface of the beef tenderloin covered with toasted beef tenderloin

peanut crusted beef tenderloin recipe mustard coated beef fillet

  • Spray evenly the peanut crusted layer with good quality olive oil, put it into the preheated oven

oven roasted beef tenderloin whole peanut crusted stuffed with spinach cheese chorizo

  • Let the the spinach, cheese and chorizo stuffed beef tenderloin roasted until the internal temperature reach about 65°C for medium done, this take about 30-45 minutes, depend on the size fo your beef tenderloin
  • Take out the pean ut crusted beef tenderloin and stuffed with spinach, cheese and chorizo from the oven, let it reast for about 5 minutes until the meat absorb the dripping evenly
  • Carefully crved the roasted stuffed beef tenderloin and served it with ROASTED JALAPENO PEPPER SAUCE

You May Also Like (Click!)

pistachio crusted lamb chop lamb rach with spinach feta stuffed lambtenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallotswagyu beef steak creamy mushrooms sauce

filet mignon recipe tenderloin wagyu bacon wrappedGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipeseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallops

homemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefresep iga bakar rica rica 1balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manis

recipe wagyu ribeye steak green peppercorn cream saucebarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellyrecipe slow grilled lamb leg steak barbecue lamb

recipe herbs butter roasted chicken crispy skin moist meatrecipe wagyu beef steak roasted pepper saucehomemade bresaola recipe air dry cured beef step by step home curing

recipe pan seared grouper fillet roasted tomato saucesalmon meatball recipe cheese stuffed salmon fishlamb mandi rice recipe arabian mutton basmati rice mandhi goat

tomahawk steak salsa verde recipedry aged sirloin steak with shallots jam balsamic vinegarslow roasted beef ribs garam masala recipe

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedBraised lamb shank with navy bean and red bean recipe how braise lamb recipehow to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumber

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

beef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauce

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipegrilled lamb leg recipe with spicy sauce salsa balinese sambal matahbarramundi fish fillet green peppercorn sauce barramundi recipe