Spanish Beef Tips And Saffron-Almond Rice
When you think of delectable, unique meat dishes, there are few recipes that are better than Spanish beef tips. However, these delicious bits of beef are elevated by saffron and almonds in this exquisite recipe created by chef and recipe developer Patterson Watkins. "Some ingredients tell tales of economic ingenuity, as with saffron and almonds," speaking both to heritage and colonialism, adding that "These ingredients [have] become ingrained in Spain's cuisine. There would be no paella without saffron, no ajo blanco without almonds (not to mention all those incredible desserts), or chorizo without paprika."
This is a meal with unforgettable flavors, and a story reaching back through hundreds of years of cultural history. This blend of flavors and cultural significance makes it a meal you can savor with your tastebuds and your soul. Keep reading to find out how to make this delicious Spanish beef tips withs saffron-almond rice recipe.
Gather the ingredients for Spanish beef tips and saffron-almond rice
This is a rather fancy meal with a variety of flavors and ingredients, so the shopping list is rather long. Obviously, it would be best for you to start by purchasing 3 pounds of boneless beef tips. "Beef tips are typically pre-cut portions of either sirloin or top round," explains Watkins. "You may even see a similar product labeled "stew meat" (just as good) floating around the meat department. These are roughly 1-inch cubes and, if available, save on some serious prep time."
Pick up a container of almonds, a bunch of parsley, 3 garlic cloves, several mini bell peppers, and a large yellow onion. You'll also need a container of pitted green olives. For seasoning, you'll need salt, pepper, smoked paprika, and saffron. You will need to get some containers of broth, at least 6 cups of vegetable or beef broth. Finally, get a can of tomato paste, olive oil, basmati rice, and finally butter.
Prep your beef tips
Start off by patting the beef tips dry with paper towels. "If beef tips are not available, you have a couple of options," explains Watkins. "Most butchers will portion them for you, just mention how much you need for the recipe. Or, you can purchase a sirloin or round roast, and portion it at home." Then, season the beef all over with 1 ½ teaspoons of salt and the pepper, and set aside.
Brown your beef tips
Heat the oil in a large skillet over medium-high heat. Add the beef tips in a single layer once the oil is hot. Cook in batches, if necessary. Sear the beef tips until browned on all sides, about 2 minutes per side. When they are seared and browned, remove the beef tips from the skillet, and set aside on a plate.
Sautée the onion and garlic
Add the minced garlic into the hot skillet, then add the diced onions and the smoked paprika, and then sautée for about 2 minutes, until the mixture is fragrant. "After a minute, these ingredients are really flexing that flavor," explains Watkins. "What this accomplishes is, once the other ingredients are added, they will be automatically enveloped in those aromatics."
Deglaze the skillet
Deglaze the skillet with 2 cups of broth. Add the tomato paste, and whisk it to thoroughly combine. When the blend is simmering, return the browned tips to the skillet. Reduce the heat to medium-low, and cook it for 20 minutes, uncovered, flipping the beef tips halfway through.
"[Flipping] allows for a more even distribution of heat when simmering," explains Watkins, "as the hot liquid will assist in the cooking process as well — liquid will hit the sides while we want to make sure the top and bottom are accounted for."
Add the peppers to the skillet
After simmering the beef tips for 20 minutes, add in the whole mini peppers and the olives. Cover it loosely, return it to a simmer, and cook for 25 to 35 minutes. "We want a little evaporation to occur when we are simmering the beef tips, peppers, and olives," says Watkins. "The newly-introduced ingredients will add some additional liquid while they cook down, and we don't want these juices to soup out our sauce."
While sauce is reducing, start cooking the rice. "Once the sauce has reduced, it will be about the consistency of a moderately-thin gravy — just enough to coat the back of a spoon."
Cook the rice
Combine 3½ cups of broth, the butter, 1 teaspoon of salt, and saffron in a large saucepan. Stir this mixture, and bring it to a boil over medium-high heat. When it starts boiling, add the rice, and stir to combine. Cover the rice, reduce the heat to low, and cook for 20 to 30 minutes, or until the rice is tender.
Serve your Spanish rice and beef tips
Once cooked, remove the rice from the heat, and set aside for 5 minutes uncovered. Then, fluff the rice with a fork, and divide it among 4 plates. Sprinkle it generously with the sliced almonds, and top with the beef tips. Sprinkle the beef tips with chopped parsley,. You can either spoon the beef over the rice, or serve it on the side.
- 3 pounds boneless beef tips
- 2 ½ teaspoons salt, divided
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and minced
- ½ cup yellow onion, diced
- 1 teaspoon smoked paprika
- 5 ½ cups beef or vegetable broth, divided
- 3 tablespoons tomato paste
- 8 ounces mini bell peppers
- 1 cup pitted green olives
- 3 tablespoons butter
- ¼ teaspoon saffron
- 2½ cups basmati rice, rinsed
- ½ cup sliced almonds
- 2 tablespoons fresh parsley, chopped
- Pat the beef tips dry with paper towels, and season all over with 1 ½ teaspoons of salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the beef tips in a single layer, working in batches if necessary. Sear until browned on all sides, about 2 minutes per side.
- Once seared, remove the beef tips from the skillet, and set aside.
- Add the garlic, onion, and smoked paprika to the same skillet, and stir to combine. Sautée from 1 to 2 minutes, or until fragrant.
- Deglaze the skillet with 2 cups of broth, add the tomato paste, and whisk to combine.
- Once simmering, return the seared beef tips to the skillet, reduce heat to medium-low, and cook for 20 minutes, uncovered, flipping the beef tips halfway through.
- Once the beef tips have simmered for 20 minutes, add the peppers and olives to the skillet, loosely cover, and return to a simmer. Cook for 25 to 35 minutes, or until the beef tips are fork tender, and the pan sauce has reduced.
- While the beef tips are simmering, combine 3½ cups of broth, butter, 1 teaspoon salt, and saffron in a large saucepan, stir to combine, and bring it to a boil over medium-high heat. Once boiling, add the rice, stir to combine, cover, and reduce the heat to low. Cook for 20 to 30 minutes, or until the rice is tender. Remove from the heat and set aside to rest for 5 minutes uncovered.
- Fluff the rice with a fork, divide between plates (or transfer to a large serving bowl), and sprinkle generously with the sliced almonds.
- Sprinkle the fork-tender beef tips with chopped parsley, and divide between plates, serving either spooned over the rice or on the side.
| Calories per Serving | 1,390 |
| Total Fat | 70.6 g |
| Saturated Fat | 24.9 g |
| Trans Fat | 0.4 g |
| Cholesterol | 244.0 mg |
| Total Carbohydrates | 105.5 g |
| Dietary Fiber | 6.5 g |
| Total Sugars | 5.8 g |
| Sodium | 2,141.0 mg |
| Protein | 79.1 g |
