Ropa Vieja

Ingredients

2 (1-1/2-pound) flank steaks, trimmed of excess fat and cut crosswise into 3 pieces each
Kosher salt and freshly ground black pepper
7 Tbsp canola or vegetable oil
3 large Spanish onions, 1 quartered and 2 thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 yellow bell pepper, cored, seeded, and thinly sliced
4 cups low-sodium chicken broth
2 bay leaves
1 Tbsp whole black peppercorns
1 tsp ground cumin
1 red bell pepper cored, seeded, and thinly sliced
4 large garlic cloves, thinly sliced
1 Tbsp tomato paste
1 (14-1/2-ounce) can whole tomatoes in juice, crushed with fingers
1/2 cup sliced Spanish olives

Method

  1. Season flank steak with 1/2 tsp salt and 1/2 tsp pepper.
  2. In a heavy-bottomed 5- to 6-quart pot, heat 2 Tbsp oil over medium-high heat. Add half of sliced steak to pot in a single layer and cook until well browned, about 2 minutes per side. Transfer steak to a plate. Pour off any oil in pot and repeat with 2 Tbsp oil and remaining steak.
  3. In the same pot, heat 1 Tbsp oil over medium-high heat. Add quartered onion, half of green pepper, and half of yellow pepper. Cook, stirring frequently, until vegetables are lightly browned, about 5 minutes.
  4. Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 tsp salt. Add cooked steak and any juices on the plate. The steak should be just covered with broth. Pour in additional broth, if necessary. Bring to a boil. Reduce heat to low and simmer, covered, until steak is fork-tender, 2-1/4 to 2-1/2 hours. Remove pot from heat and let steak cool in broth for 30 minutes.
  5. Transfer steak to a plate. Strain cooking liquid through a sieve set over a bowl. Discard solids. Let
    liquid stand 5 minutes, then skim off and discard any fat. Set cooking liquid aside. Shred steak.

  6. In the same pot, heat 2 Tbsp oil over medium heat. Add thinly sliced onions, remaining green and yellow peppers, red pepper, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring frequently, until onions and peppers soften, 15 to 20 minutes.
  7. Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes with their juice, 2-1/2cups of the reserved cooking liquid, and 1/4 tsp salt. Bring to a boil. Reduce heat to low and simmer until slightly thickened, about 20 minutes.
  8. Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minutes. Stir in olives. Taste and adjust seasoning with additional salt and pepper if necessary. If not serving immediately, cool, cover, and refrigerate for up to 2 days. flavour will only improve upon standing. Serve with black beans and white rice, boiled potatoes, or fried plantains.

Makes 8 servings.

Source: Chef Andrew Friedman


Today’s Comic

 

 

 

Steak Frites with Shallot Marmalade and Béarnaise Sauce

Ingredients

2 pieces 7 oz Bavette (a cut from the flank) — or New York strip steak
2 cloves garlic
2 strings thyme
2 oz butter

Béarnaise Sauce

5 fresh egg yolks
1 tbsp minced shallots
1 tbsp sherry vinegar
1 tbsp fresh tarragon, chopped
1 cup clarified butter
1/2 cup water
3 drops, Tabasco hot sauce
1 tsp salt

Shallot Marmalade

1 tbsp vegetable oil
1 lb sliced shallots
1 tbsp sherry vinegar
1 cup beef stock — canned beef stock will work well
1/2 tbsp chopped parsley

Fries

4 Idaho Russet potatoes

Method

  1. Sear the steak in a skillet or on the grill.
  2. Finish the steak with garlic, thyme and butter and cook to your preferred temperature — rare, medium rare, medium, medium well or well done.
  3. Let sit for 2 minutes before slicing.
  4. Make the Béarnaise Sauce. Using a blender, add eggs yolk, vinegar, Tabasco, water, salt and blend on slow speed.
  5. Once everything is mixed well, slowly add the warm clarified butter, transfer to a mixing bowl to finish with minced shallots and tarragon.
  6. Make the Shallot Marmalade. In a small sauté pan, start off with the oil at medium heat. Add the shallots and let them caramelize for about 5 minutes. Then, add the vinegar. Finally, add the beef stock and simmer for about 4 minutes. Add the chopped parsley, and be sure to keep it warm for the meat.
  7. Make the Fries. Slice in half, then submerge in water for 12 hours. Blanch at 120°C (250°F) for 5 minutes.
  8. Let cool in a sheet pan with parchment paper. Fry at 175°C (350°F) until golden brown.
  9. Season with salt and pepper to taste.
  10. To assemble, place the steak in the middle of your plate. Arrange shallot marmalade on top of the meat. After that, add the fries beside the steak. Place the Béarnaise sauce in a small bowl or gravy boat and serve on the side.

Makes 2 servings.

Source: USA Today


Today’s Comic

 

 

 

Bresaola Carpaccio with Caper and Egg Vinaigrette

Ingredients

2 hard-boiled large eggs, quartered
1/2 cup minced radishes (about 4)
2 tablespoons drained capers (in brine), rinsed and chopped
2 tablespoons minced cornichons or pickles (not sweet)
2 tablespoons chopped fresh chives
1-1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
3 tablespoons extra-virgin olive oil
10 ounces thinly sliced air-dried beef, such as bresaola or Bundnerfleisch, or prosciutto
5 ounces baby arugula (7-1/2 cups)
2 tablespoons grated Parmigiano-Reggiano

Method

  1. Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
  2. Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
  3. Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until combined.
  4. Arrange slices of bresoolo, overlapping slightly, to cover a large platter. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
  5. Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of platter

Makes 6 to 8 servings.

Source: Gourmet Italian


Today’s Comic

 

 

Fried Sichuan Beef

Ingredients

2 slices American prime grade tenderloin
1 small piece dried tangerine peel
dried red chili to taste
ground Sichuan peppercorn
sesame oil

Seasoning

2 tbsp dark soy sauce
1-1/2 tbsp oyster sauce
1 tbsp water
1/2 tbsp Shaoxing wine
1 tbsp sesame oil
3/4 tsp sugar
1/2 tsp cornstarch

Method

  1. Wipe dry beef. Sprinkle ground Sichuan peppercorn on both sides of beef (the amount of which depends on your taste for spiciness). Brush on sesame oil and marinate for 3 to 4 hours.
  2. Wash dried tangerine peel. Wipe it dry and shred.
  3. Remove seeds of dried red chili. Wash and wipe dry.
  4. Mix seasoning ingredients in a bowl. Set aside.
  5. Heat wok and add oil. Fry beef on both sides until 30% done. Dice and trim the tendon.
  6. Heat 2 tbsp of oil. Stir fry dried red chili and dried tangerine peel until slightly browned and fragrant. Add beef and stir-fry briefly to your preferred doneness of the beef.
  7. Add seasoning and stir-fry until sauce thickens. Remove to serving platter and serve.

Source: Xi Yan Cuisine


Today’s Comic

 

 

Veal Chops in Herbed Marinade

Ingredients

1 cup red wine
1/4 cup veal demi-glace, home-made or store-bought
3 sprigs fresh rosemary plus 2 tablespoons roughly chopped, plus more sprigs for garnish
3 sprigs fresh thyme plus 2 tablespoons roughly chopped, plus more sprigs for garnish
1/4 cup olive oil
6 veal chops, each 1 inch thick
salt and ground pepper
1 to 2 tablespoons cold unsalted butter, cubed

Method

  1. To make a rosemary demi-glace, in a small saucepan over high heat, combine the wine and 1 cup water and bring to a boil. Remove from the heat and whisk in the demi-glace until smooth. Place the saucepan over low heat, add the 3 sprigs each rosemary and thyme, and simmer until reduced slightly, 10-15 minutes. Strain through a sieve into another small saucepan; discard the herbs. Keep the demi-glace warm on the stove top.
  2. In a small bowl, stir together the oil and the chopped rosemary and thyme. Place the veal chops in a shallow dish and generously season with salt and pepper. Pour the herbed oil over the meat and turn to coat well. Cover and let stand for 10-15 minutes.
  3. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat.
  4. Brush and oil the grill grate. Grill the veal chops directly over medium-high heat, turning once, until well marked and charred, 4-6 minutes per side. Move the chops to indirect heat, cover, and grill until firm to the touch and cooked to your liking.
  5. Transfer the chops to a large serving platter, tent with aluminum foil, and let rest for 5 minutes.
  6. Rewarm the demi-glace if needed. Add the butter cubes to the demi-glace, one at a time, whisking after each addition. Strain any accumulated meat juices into the demi-glace.
  7. Garnish the chops with rosemary and thyme sprigs and spoon sauce over the chops, or pass the chops at the table with the sauce on the side.

Makes 6 servings.

Source: Adventure in Grilling


Today’s Comic