Beef Panada
Chile & Argentina

10-ounces flank steak
4-ounces onion, diced
2(two) garlic cloves
1 tablespoon cornstarch
3-ounces anchovies
salt and pepper to taste
chili flakes to taste
6 pieces Puff Pastry Dough, cut into 3" squares
olive oil

 

Cut beef into a medium dice

Heat a medium saucepot over medium-high heat. Add olive oil to prevent sticking.

Once oil is hot, add beef and cook for 5 minutes. Add onions and garlic, and continue cooking for 5 minutes.

Cover with water and add anchovy's. Simmer for 6 hours or until meat falls apart.

Drain meat, reserve liquid. Puree meat in a food processor until smooth. Keep warm.

Cut each piece of puff pastry dough from corner to corner to make triangles. Brush with olive oil, sprinkle tops with chili flakes.

Bake in a 350ºF oven between 2 baking pans until crisp.

Serve 2 tablespoons of beef puree on top of each piece of puff pastry. Add a small amount of reserved liquid.

 

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