CUBAN GOULASH

Ingredients

* 1 tablespoon vegetable oil
* 1 pound boneless pork roast, cubed
* 1 pound onions, diced
* 1 pound bananas, peeled and diced
* 1 (16 ounce) can diced tomatoes with juice
* cayenne pepper to taste
* salt and ground black pepper to taste

Directions

Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.

Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

Leer más »

NEW MEXICO STYLE ENCHILADAS

ingredients:

1 1/2 pounds hamburger meat
3 to 4 tablespoons chili powder
2 tablespoons garlic powder
1/2 to 1 teaspoon cayenne pepper
1 teaspoon cumin powder
1 tablespoon flour
Tomato juice to cover meat
Shredded lettuce
Shredded cheese (Cheddar or cheese of your choice)
Diced tomatoes
Diced onion
Corn or flour tortillas
Vegetable oil (for heating tortillas)

Directions:

Brown meat and drain well. Add spices and flour, and cover with tomato juice. Simmer until slightly thickened.

Meanwhile, shred the lettuce and cheese in separate bowls. Also dice the tomatoes and onions in separate bowls. When sauce is about ready, heat oil in a small saut? pan.

To assemble, heat a tortilla in the hot oil, drain and place in the center of a plate. Pour on a dipper of sauce and some cheese. Heat another tortilla and place on top of the first, followed by another dipper of sauce and cheese. Continue in this manner until you have as many on the plate as one person wants. A usual adult will start with three or four stacked. For the final layer, add lettuce, tomatoes and onion along with sauce and cheese. Some people like to have the vegetables in between the layers also. Traditionally, a poached egg is placed on top of the stack right before serving.

This recipe is built to each person's appetite, but the pot of sauce will feed 6 adults or 3 or 4 hungry adults. Amounts can be adjusted for smaller portions or larger, just adjust the spices to your personal preference if you use more meat. You can make this as spicy or as bland as you like.

Leer más »

OXTAIL STEW

Ingredients

* 3 lbs oxtails with separated joints
* Salt and pepper
* Olive oil
* 1 medium yellow onion, chopped
* 1 celery rib, chopped
* 1 large carrot, chopped
* 2 cups stock (chicken or beef)
* 2 cups of red wine
* 3 whole cloves garlic, peel still on
* One bay leaf
* Pinch of thyme
* Parsley
* 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
* 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
* 2 turnips, cut into 1-inch pieces
* Olive oil
* Salt and pepper



Directions

Preheat oven to 350 degrees F. Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat if fork tender.

One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through. When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrap off the fat, reheat and then remove the meat from the dish.


Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.

Serves 4-6.

Leer más »

CARNITAS

Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.

2 lb (16 ounce) cans chicken broth
1 (4 pound) boneless pork shoulder
1 tablespoon chopped coriander (cilantro)
1 tablespoon cumin (comino)
Corn tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like

Pre-cooking: Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro if you need to.

Cooking: Set tall frying pan over mid-high heat. Add the pork, cilantro, cumin, onion and broth. If necessary, add water so that the meat is covered. Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. Remove the meat and place it in a roasting pan, discarding the onion and broth, break apart the meat in smaller chunks. Bake for about 20 minutes at 450 degrees F, until the meat is brown and crispy.

Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro.

Tips:

A pressure cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to a half hour.

Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla.

Leer más »

PASTITSIO (BAKED MACARONI)

Ingredients:

1 pound macaroni
1/4 pound butter
1 1/2 pounds ground turkey or beef
1/2 can tomato paste
6 ounces grated Romano or Parmesan cheese
1 medium onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper

Sauce

4 cups warm milk
5 eggs
6 tablespoons flour
3/4 cup (1 1/2) sticks butter

Directions:

Cook macaroni (but not well done) in boiling, salted water and drain. Saut? onion in a little butter. Add ground meat and stir until brown. Add tomato paste, thinned with a little water. Add salt, pepper, cinnamon and nutmeg. Cook until meat is done. Melt butter; pour over drained macaroni, mixing carefully. Spread half of the macaroni on the bottom of a 13 x 9-inch pan. Sprinkle half of the grated cheese on top. Spread entire meat mixture on top. Cover with remaining macaroni and remaining grated cheese.

For the Sauce, boil 3 cups of the milk with 1 1/2 sticks butter. Add flour to remaining 1 cup milk and blend well. Add flour mixture to boiling butter and milk. Thicken and cool. After this has cooled, add 5 beaten eggs, or drop small amounts of the milk mixture into the eggs while stirring constantly. Once the egg mixture gets warm to hot, add the remaining milk. Pour sauce over the macaroni. Shake the pan and insert a knife to penetrate thoroughly. Bake at 350 degrees F for 40 to 45 minutes.

Leer más »

SHREDDED BEEF CHIMICHANGAS

Ingredients:

4 flour tortillas, 12-inch diameter
1 recipe Shredded Beef
4 avocados, skinned and seeded
1 cup sour cream
2 pickled jalape? o chiles, seeded and minced
2 tablespoons vinegar from jalape?o can
1/4 cup cilantro, minced

Directions:

Soften tortillas and wrap them in a towel to keep them warm. Place about 2 cup to : cup of Shredded Beef on each tortilla. Chop 2 of the avocados and apportion them equally on top of the Shredded Beef. Fold the tortillas and fry one at a time until crispy. Drain on a paper towel, then remove to a serving plate. Meanwhile, mash the remaining 2 avocados; then stir in the remaining ingredients to make a thick, smooth sauce. A food processor makes quick work of this task.

Place the cooked chimichangas on individual serving plates and top them with the avocado sauce.

Leer más »

BARBECUED MEATBALLS

Delicious meatballs in homemade barbecue sauce, great for an appetizer or family dinner. This recipe makes 6 dozen meatballs.

Ingredients:

* Meatballs:
* 3 pounds lean ground beef
* 1 cup evaporated milk
* 1 cup quick oatmeal
* 1 cup fine, dry bread crumbs
* 2 large eggs
* 1/2 cup finely chopped onion
* 1 teaspoon garlic powder
* 1 1/2 teaspoons salt
* 2 teaspoons chili powder
* 1/2 teaspoon black pepper
* .
* Sauce:
* 2 cups ketchup
* 1 cup brown sugar
* 1/2 teaspoon garlic powder
* 1/4 cup finely chopped onion
* dash liquid smoke, if desired

Preparation:
Combine meatball ingredients and shape into 1-inch balls. Place in a single layer on cookie sheets lined with waxed paper. Freeze until solid; transfer to freezer bags until ready to cook.

To cook, combine sauce ingredients; stir well. Place frozen meatballs in a 13- by 9-inch baking dish; pour sauce over them. Bake for about 1 hour at 350°. Makes about 6 dozen meatballs.

Leer más »

STROGANOFF SANDWICH

Ingredients:

2 Pounds Ground Beef
1 Small Onion, Chopped
1 Teaspoon Salt
2 Cloves Garlic, Minced
½ Teaspoon Fresh Cracked Pepper
1 Loaf French Bread
2 Cups Sour Cream
2 Small Tomatoes, Sliced
1 Large Green Pepper, Sliced
3 Cups Shredded Cheddar Cheese
Butter Or Margarine

Cooking Directions:

In a large skillet brown the ground beef with the onions. Drain off fat. Add salt, minced garlic and fresh cracked pepper. Cut the bread lengthwise, butter both sides and place on a baking sheet. Remove meat from heat; stir in sour cream. Spoon meat mixture onto the bread halves. Add tomatoes, green peppers and cheese. Return to the oven and bake at 350 degrees for 20 minutes, or until the cheese is melted

Leer más »

ROASTED PORK LOIN

Ingredients

* 3 cloves garlic, minced
* 1 tablespoon dried rosemary
* salt and pepper to taste
* 2 pounds boneless pork loin roast
* 1/4 cup olive oil
* 1/2 cup white wine

Directions

Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Leer más »

PORK GREEN CHILE ENCHILADAS

Servings: 6

2 fresh chiles
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 mini-tomatoes, husked, rinsed, quartered
1 jalapeño chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork green Chile , chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles. Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)

Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.

Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.

Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)

Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.

Pork green Chile (sause)

8 fresh chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
3 cloves garlic, finely chopped
4 cups (or more) water

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside. Heat oil in heavy large pot over medium-high heat. Add onion; saut? 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.

Add chiles, cumin and garlic. Saut? 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)

Yield: about 4 cups

This can also be used in burritos or tacos.

Leer más »

COTTAGE MEATLOAF

Ingredients

* 1 1/2 pounds lean ground beef
* 1/2 cup ketchup
* 1/3 cup tomato juice
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon crushed red pepper
* 2 eggs, beaten
* 3/4 cup fresh bread crumbs
* 1/4 cup diced onion
* 2 teaspoons prepared mustard
* 1/2 cup ketchup
* 1 teaspoon prepared mustard
* 4 teaspoons brown sugar

Directions

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine ground beef, 1/2 cup ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion and 2 teaspoons mustard until well mixed. Line a 9x5 inch loaf pan with foil. Press meat mixture into pan. In a separate bowl, combine 1/2 cup ketchup, 1 teaspoon mustard and brown sugar until smooth. Spread brown sugar mixture over meatloaf. Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.

Leer más »

LEG OF LAMB

Ingredients

* 1 (3 pound) leg of lamb
* 5 cloves garlic, minced
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/4 teaspoon ground thyme
* 1/4 teaspoon garlic powder
* 1/4 cup all-purpose flour

Directions

Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350 degrees F. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

Leer más »

BEEF AND BISCUIT PIE

2 tbs butter or margarine
1 large onion, chopped
1 clove garlic, minced
2 cups fresh sliced mushrooms
1/4 tsp dried rosemary leaves, crushed
1/8 tsp pepper
One 14-3/4 oz can beef gravy
2-1/2 cups cubed cooked beef
1/4 cup water
1 cup pkg biscuit mix
1/3 cup milk
1/4 cup finely shredded carrot
1 tbs chopped fresh parsley

Preheat oven to 350F. In 10 inch skillet over medium heat, in hot butter, cook onion and garlic 2 minutes. Stir in mushrooms, rosemary and pepper, cook until vegetables are tender.

Stir in gravy, beef and water. Heat to boiling. Pour into 2 quart casserole. Meanwhile, in small bowl, stir together biscuit mix, milk, carrot and parsley. Drop by heaping tablespoon full around edge of casserole. Bake at 15 minutes or until dumplings are done.

Makes 4 servings.

Leer más »

CAJUN BRUNSWICK STEW




Ingredients

3 ounces salt jowl, finely diced
12 ounces salt pork, finely diced
1 pound to 1-1/2 pounds smoked sausage, cut in 1/2 inch to 3/4 inch slices
2 heaping cups onions, coarsely chopped
3 or 4 cloves garlic, minced
1-1/2 cups carrots, sliced to 1/2 inch lengths
1-1/2 cups celery, sliced to 1/2 inch lengths
2 heaping cups peeled sweet potatoes, coarsely diced
1 can 1-3/4 cups chicken broth
1 can (2 cups) tomatoes with juice, coarsely chopped or 2 cups fresh tomatoes, chopped
1/3 cup pearl barley
1 beef bouillon and 1 onion bouillon cube, dissolved in 1 cup hot water
1 cup hot water with 1 teaspoon Tabasco brand hot pepper sauce
1 teaspoon Tabasco brand jalapeno sauce
3 tablespoons Worcestershire sauce
1-1/2 tablespoons vinegar
3 tablespoons maple syrup or brown sugar or molasses
3 tablespoons barbecue sauce or catsup mixed into it
1 cup zucchini, sliced
One 16-ounce package frozen Lima beans
3/4 cup red and/or green sweet peppers, coarsely chopped
1-1/2 cups okra, sliced to 1/2 lengths, or 10 ounces frozen slices
1 cup hot water
1 can whole kernel corn, or 1-1/2 cups fresh, or 10 ounces frozen corn

Directions

In a large heavy bottomed pot, cook the salt meats slowly, until partially rendered of fat. Drain what will pour off easily. Add the sausage, cook and stir 3 or 4 minutes. Add the onion and garlic, cook until the onions turn clear. Turn heat up to medium and add carrots, celery, and sweet potatoes. Stir and cook 3 or 4 minutes. Add broth, tomatoes, barley and bouillon cubes dissolved in 1 cup hot water. Mix Tabasco sauce, Worcestershire sauce, vinegar, maple syrup and barbecue sauce in another cup of hot water. Add to pot. Cook medium low (slow boil) or, 30 minutes. Then add squash, lima beans, bell peppers, okra, and corn with another cup of hot water. Cook 30 minutes or until barley and vegetables are cooked. Taste. Add salt and/or pepper to taste and more water if you like the stew more soupy.

Serves 8-10.

Leer más »

BACON ONION CHEESEBURGER



Ingredients

1 egg

1 pound ground beef

1/2 cup of Italian bread crumbs

salt to taste

Pepper to taste

2 ounces of evaporated milk

6 slices of bacon

2 onions

2-3 slices of cheese

Directions:

Fry bacon and saute Onions, separately. Mix first 7 ingredients in a large bowl. Make 4 or 6 very thin hamburger patties. On 1 Pattie put 2 slices of fried bacon and sauteed onions and cheese if desired. Take another thin patty and cover bacon with it. Seal both patties together all around the edges. You should make 2 or 3 burgers. Cook on stove top grill or any other grill until done. Bacon flavor will saturate meat and bacon will be tender. Onion flavor will also saturate meat. The cheese will melt into the meat giving a delicious cheesy taste to your bacon burger.

Serves 2-3

Leer más »

CLASSIC BEEF STROGANOFF

4 tablespoons flour, divided
1/2 teaspoon salt
2 pounds beef sirloin, 1 inch thick, cut in 1/4 inch wide strips
4 tablespoons butter (not margarine), divided
1 cup mushrooms, thinly sliced
1/2 cup onions, chopped
1 clove garlic, minced
1 tablespoon tomato paste
1-1/4 cups beef stock or 1 can beef consomme
1 cup dairy sour cream
2-1/2 tablespoons sherry (don't use cooking sherry)

Combine 1 tablespoon flour, salt, dredge steak in mixture. Heat heavy or non-stick skillet. Add 2 tablespoons butter. When melted, add sirloin strips and brown quickly, flipping meat to turn all sides. Add the mushroom slices, onion and garlic. Cook 3 to 4 minutes or until onion is barely tender. Remove meat mixture from skillet. Add 2 tablespoons butter to pan drippings, when melted, blend in three tablespoons flour. Add tomato paste. Slowly pour in beef consomme. Cook, stirring constantly until mixture thickens no lumps. Return browned meat mixture to skillet. Stir in sour cream and sherry. Heat briefly. Keep warm. Served over noodles is best for this dish; however, it may be served over parsleyed rice or rice pilaf.

Serves 4.

Leer más »

BEEF BARLEY VEGETABLE SOUP

Ingredients

* 1 (3 pound) beef chuck roast
* 1/2 cup barley
* 1 bay leaf
* 2 tablespoons oil
* 3 carrots, chopped
* 3 stalks celery, chopped
* 1 onion, chopped
* 1 (16 ounce) package frozen mixed vegetables
* 4 cups water
* 4 cubes beef bouillon cube
* 1 tablespoon white sugar
* 1/4 teaspoon ground black pepper
* 1 (28 ounce) can chopped stewed tomatoes
* salt to taste
* ground black pepper to taste

Directions

In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Leer más »

CUBAN BEEF JERKY

This is a unique Cuban dish cooked with dried beef. The beef must be prepared before cooking, to tenderize the meat and remove the salt.

Serving Size: 4

Ingredients

2 lbs dried beef
3 tbsp olive oil
4 garlic gloves (minced)
1 small onion (diced)
1 green bell pepper (diced)
1 tspn oregano
1 tspn paprika
1 bay leaf
1/2 cup white wine
2 tomatoes (chopped)
1/4 cup tomato paste
salt and black pepper to taste

Directions

Prepare the beef overnight by soaking it in water in the refrigerator. Place the beef in a large pot with fresh water, and boil to take the salt out of the beef. Boil for 1 hour, then discard the water, put fresh water in the pot, then boil again for another hour to tenderize the meat. You should be able to pull the meat apart after boiling a second time. Smash the beef into long pieces after removing from the water.

To prepare the sauce, in a large pan, heat the olive oil over medium high and saute the onion, garlic, green bell pepper until the onion is translucent. Add the tomatoes and tomato paste with the oregano and stir for a few minutes. Add the beef along with the paprika, bay leaf, white wine and 1 tspn salt and pepper. Cook until the meat is brown and cooked through. Service with white rice and sweet plantains. Enjoy!

Leer más »

CUBAN BEEF AND POTATOES

Ingredients

2 lbs top sirloin tip lean beef (cut in 2 inch cubes)
2 large potatoes (peeled, cubed)
2 tbsp olive oil
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
16 ounces tomato sauce
1 small pack of frozen green beans
1 cup red wine
1 tspn cumin
1 tspn oregano
2 cups water
2 tspn salt
1 tbsp capers
1 bay leaf
3 tbsp vinegar
salt and black pepper

Directions

For this recipe, you will need a large saute pan or a pressure cooker. The saute pan with take longer to cook with. Prepare the beef by lightly sprinkling salt and pepper around all sides. Set aside. Heat the oil over medium-high heat in a large saute pan. Saute the bell peppers, onions for a couple of minutes until the onion is translucent. Then add the garlic, and saute for an additional 2 minutes.

Add the tomato sauce, cumin, oregano, salt, wine, vinegar, capers, water and bay leaf. Stir ingredients well. Add beef. Stir the beef with the ingredients, then bring to a boil. Lower heat to low, cover, and let simmer for 1 hour. Beef should be fork tender, if not continue to cook. After 1 hour, add the potatoes and green beans, and allow to cook until the potatoes are tender. Serve with white rice, enjoy!

Leer más »

SHREDDED BEEF



Ingredients

3lbs chuck roast
1 small onion (sliced)
2 tbsp olive oil
1 cup red dry wine
1 large onion, finely diced
2 garlic cloves (minced)
1 green bell pepper (chopped)
4 large ripe tomatoes (chopped)
2 tbsp tomato paste
1 1/2 tbsp ground cumin
1 bay leaf
salt and pepper to taste


Directions

Salt and pepper the chuck roast and lightly brown the meat in cooking oil in a large pot. Add 2 cups of water or enough to surround but not cover the meat. Add the small onion and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer for approximately 1 1/2 hours. Note the meat should be tender after this time, if not continue to simmer until it is.

Remove from heat and let it cool. Shred the beef into strands, removing any excess fat and set aside. In a large frying pan, heat the olive oil over medium heat, and saute the garlic, diced onions, and chopped green bell pepper for 5 minutes, until the onion is translucent. Add the chopped tomatoes and tomato paste, as well as the ground cumin, bay leaf, salt and pepper, and red wine. Mix well, then cover and simmer 5 to 10 minutes. Add the shredded beef and cover on low for about 20 mins, stirring occasionally. Remove bay leaf and serve on large plate. This dish is best served with white rice, and some sweet plantains.

Leer más »