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


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Pineapple Curry with Prawns

Ingredients

300 g medium-sized prawns
1/2 coconut, grated
3 tbsp coriander
1 stalk lemon grass
5 shallots
3 cloves garlic
3.5 cm fresh young turmeric
5 dried chilies
4 fresh red chilies
1/2 tsp shrimp paste (belacan)
1 small pineapple
8 tbsp cooking oil
salt to taste

Method

  1. Remove shells of prawns, wash, drain and pat dry with kitchen paper towels.
  2. Add one rice bowl of water to coconut and squeeze for first milk. Add another 2 rice bowls of water to coconut and squeeze for second milk. Set aside.
  3. Soak dried chilies in warm water for 15 minutes to make for easier grinding.
  4. Remove skin and eyes of pineapple. Wash and cut into quarters. Remove core, then cut into small triangular pieces.
  5. Grind coriander into a fine paste. Do the same for each of the cut ingredients (lemon grass, chilies, turmeric, shallots and garlic.)
  6. Heat a pot, pour in oil. Add ground ingredients except coriander after oil is hot. Stir for a minute before adding coriander and shrimp paste.
  7. For easy stirring, add second coconut milk bit by bit. This also prevents burning.
  8. When mixture starts to bubble, add prawns. Stir for a minute, add in the rest of second coconut milk, Add pineapple and salt to taste.
  9. Boil until pineapple is soft. Add first coconut milk and continue cooking for a few minutes.
  10. Lower heat, cover pot and simmer for 20 – 30 minutes before serving.

Source: Penang Nyonya Cooking


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Osso Buco with Tomatoes, Olives, and Gremolata

Ingredients

8 (10- to 12-ounce) meaty cross-cut veal shanks (osso buco; 5 to 6-1/2 pounds total), each tied with kitchen string
salt and black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
1 small carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 (28-ounce) can whole plum tomatoes with juice, drained, reserving juice, and coarsely chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
1 cup Gaeta or Kalamata olives, pitted and halved
1-1/2 teaspoons fresh thyme leaves
2 flat-leaf parsley sprigs
1 Turkish or 1/2 California bay leaf
2 (2-by-1/2-inch) strips lemon zest, cut crosswise into fine julienne

Gremolata

3 tablespoons chopped fresh flat-leaf parsley
1 large garlic clove, minced
1 teaspoon finely grated lemon zest

Method

  1. Make Stew. Preheat oven to 325°F, with rack in middle.
  2. Pat shanks dry and season with salt and pepper. Divide shanks and flour between two large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour.
  3. Heat oil and 2 tablespoons butter in ovenproof 7- to 9-quart pot over medium-high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.
  4. Reduce heat to medium and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add tomatoes with their juice and remaining stew ingredients along with 1 teaspoon salt and 1/2 teaspoon black pepper and bring to a boil, stirring.
  5. Arrange shanks in pot in one layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2-1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
  6. Make Gremolata. Stir together gremolata ingredients in a small bowl.
  7. Sprinkle Gremolata over osso buco and serve with polenta.

Makes 8 servings.

Source: Gourmet Italian


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Malt Beer Stewed Beef

Ingredients

600 g sirloin of beef
salt, pepper
80 g gratified butter
100 g onion, chopped
150 g bacon
1 tbsp tomato paste
2 tbsp plain flour
1 cup dark malt beer
3 cups beef stock
marjoram, thyme
1 slice rye bread
2 slices of bacon
4 tbsp pickling onions

Method

  1. Cut the beef into large chunks. Heat the butter in a large heavy saucepan and add the beef. Fry until brown on all sides. Remove the beef from the pot.
  2. Add onions, bacon, tomato paste, sprinkle with flour and stir. Heat it up and pour in the malt beer and the beef stock. Season with marjoram, thyme, salt and pepper. Add beef and cook, partially covered, until meat is tender.
  3. As garnish, fry the cubed brown bread with onions and bacon, season with salt and pepper and mix with the beef stew.
    Best served with white bread dumplings or potatoes.

Makes 4 servings.

Source: Culinary Austria


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Turkey and Chickpea Stew

Ingredients

Turkey stew

1 turkey, about 3-1/4 lb
1 tablespoon vegetable oil
1 small red onion, chopped
4 cloves garlic, chopped
3 tablespoons Mirasol Chili Paste
1 yellow chili, seeded, membrane removed, and thinly sliced
12 cups vegetable broth or water
salt and pepper

Chickpea stew

14 oz chickpeas
4 cups vegetable broth
2 tablespoons vegetable oil
1 red onion, chopped
4 cloves garlic, finely chopped
3 tablespoons Yellow Chili Paste
1 tomato, skinned, seeded, and diced

Method

  1. Preheat the oven to 300°F/150°C.
  2. Spread the chickpeas on a tray and roast for 15 minutes.
  3. Make the turkey stew, Cut the turkey into 2 x 1-1/2-inch pieces. Season with salt and pepper and set aside.
  4. Heat the oil in a pan over low heat, add the onion and garlic, and sauté for 2 minutes, until the onion has softened.
  5. Add the mirasol chili paste, season with salt and pepper, and cook gently, stirring, for 5 minutes until the paste has thickened and become fragrant.
  6. Add the turkey pieces to the pan with the stock or water and cook for 45 minutes, until the turkey is tender.
  7. Add the sliced yellow chili, taste, and adjust the seasoning. Set aside.
  8. Make the chickpea stew. Put the chickpeas in a blender or baton (Peruvian grinder) with 2 tablespoons of the vegetable broth and blend or grind to form a thick paste. Set aside.
  9. Heat the oil in a separate pan over low heat, add the onion and garlic, and sauté for 2 minutes, until the onion has softened. Season with salt and pepper.
  10. Add the yellow chili paste and cook gently, stirring, for 5 minutes.
  11. Add the tomato and cook for 1 minute, then add the chickpea paste and remaining vegetable broth. Bring to a simmer and cook, covered, for 45 minutes until the stew is creamy. Taste and adjust the seasoning.
  12. Ladle the chickpea stew into a large serving bowl, top with the turkey stew and garnish with cilantro.

Makes 4 servings.

Source: Peru – The Cookbook


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