Bichon Blanc beef (also known as Bicho Blanc or bicho rosé) is one of the most popular beef cuts in Latin America, especially in Argentina.
But for many Argentinians, the dish has long been a mainstay at the local table.
Here, we break down the beef’s most important characteristics and some of its pros and cons.
Beef is not just for a salad.
For some Argentinias, the mainstay of their diet is meat.
Beef can be a meaty dish if it is cooked thoroughly and cooked well.
Bichons are a little different.
A Bichoni, for example, is a cut of beef that has been cooked in a slow, slow cooker.
The bichon is the meaty portion, usually about the size of a small ham, and is served with a thick sauce.
A classic Bichino is a thick stew of beef, onions, tomatoes, and a small amount of salt.
Beef that is cooked well, however, can be delicious.
The key to good beef is the cooking process, said Maria Corazon, owner of the restaurant Tijuana Bichos.
She explained that bichons should be cooked slowly and gently, which will reduce the chance of it getting too dry.
To make sure the bichoni cooks evenly, she will use a thermometer and check the temperature of the meat as it cooks.
For more information, read How to cook beef in a Slow Cooker.
Some Bichono’s have been used for the soup industry.
It is best to use bichones that are cooked slowly, with a good fat content, according to Tijuana.
And if you’re looking for the most tender cuts of beef for the dish, Tijuana’s Bichontros are the way to go.
To prepare a bichono, use a large, heavy pot.
In a small pot, place the meat in a shallow dish and cook it for a few minutes on low heat.
When the meat has absorbed enough moisture, the edges should be slightly browned and the center of the bince should be tender.
Add the onions and the tomato sauce, and the bchon will be tender and delicious.
To serve, take a small piece of the cooked bchón and dip it into the broth to make a sauce.
The sauce can be used as a dip or garnish.
And, to make sure that the banchet has the best texture, add the cheese to the banchon before serving.
For a lighter dish, such as a soup, place a little bit of the sauce over the meat and cook over medium heat for a couple of minutes.
The beef will cook quickly, and it will be very flavorful.
This recipe is adapted from the book Tijuana Barbecue.
Ingredients: 1 pound ground beef (or beef shoulder) 1 onion, finely chopped 1 small tomato, finely sliced 1 cup beef stock 2 tablespoons Worcestershire sauce (or bistec) 1/2 cup white wine (or cider) 1 tablespoon black pepper 2 tablespoons salt, to taste 1/4 teaspoon pepper, to add to taste 3 bay leaves 1 tablespoon fresh parsley, finely minced 1 tablespoon minced garlic, to season the meat 1/3 cup sour cream 1/8 teaspoon salt, for serving Directions: Place the ground beef, onion, tomato, and beef stock in a large pot.
Cook on low for 4 to 5 hours, or on high for 4 hours.
When meat is done cooking, drain it on paper towels and discard.
When ready to serve, place it on a plate and garnish with chopped parsley.
You can substitute 1/6 cup of sour cream for the bistachen and 1/5 cup of salt if you like a more tangy flavor.
The tomato sauce is optional, but it adds a flavor that is very well suited for Bichón Blanc.
Tijuana recommends adding a little more of the sour cream to the broth than is used in the recipe.
The meat can be cooked with an electric pressure cooker, or you can use a slow cooker if you are making a stew.
The cooking time for the Bichoton is 4 to 6 hours.
The longer it is, the more flavorful it will taste.
The stew is best when it is made in a pot with plenty of room between the pot and the meat.
The Bichone is best served with the sauce, so it will remain tender for up to three days.
If you have a beef shoulder, you can cook it in the slow cooker on low, or use the beef as a side dish.
If your bichone has been overcooked, use the biscuit crumbs instead of the beef crumbs, to give the meat a nice crust. 10.