CUBAN ROPA VIEJA
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Provided by Kate Phillips Masterson
Categories World Cuisine Recipes Latin American Caribbean
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 9.9 g, Cholesterol 47.6 mg, Fat 15.8 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 599.2 mg, Sugar 5.9 g
CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)
This is another recipe that my friend Vicky Gomez gave me - it is for a type of meatloaf. She makes it by poaching it(wrapped in foil)and then serves it cold and sliced very thin on crackers or toasted pita or cocktail breads. I used most of her ingredients but instead of poaching it - I made it in the oven. We use this as an appetizer or canapés as well. Didn't allow for chilling or cooling times, which is approximately 10-12 hours.
Provided by Manami
Categories Meat
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Mix all ingredients well by hand except for breading ingredients.
- Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
- Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
- First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
- Roll each log separately and wrap in foil making sure the seams are well sealed.
- Place on an ungreased baking sheet.
- Bake for an hour.
- Remove from oven DO NOT open foil.
- Allow to cool until it reaches room temperature.
- Refrigerate for 8 hours or overnight.
- Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
- As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.
Nutrition Facts : Calories 164.4, Fat 8.8, SaturatedFat 3.1, Cholesterol 108.1, Sodium 434.1, Carbohydrate 7.7, Fiber 0.6, Sugar 0.9, Protein 12.8
PICADILLO " ESTILO CUBANO"
This recipe is courtesy of Cocina Cubana club/Pascual Perez/Sonia Martinez. The following is served with rice or as a filling in the "Pastelittos de Carne". It can be made with ground lean beef or turkey.
Provided by Manami
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet brown the meat, onions and garlic.
- Pour out whatever fat you may render.
- Turn heat down to low; add tomato sauce and wine.
- While it simmers, chop up the pimento stuffed olives and add to meat mixture.
- Add raisins & adjust the seasonings.
- Serve on a bed of rice.
Nutrition Facts : Calories 180.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 49.1, Sodium 201.7, Carbohydrate 10, Fiber 1, Sugar 6, Protein 16
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