CUBAN-STYLE BEEF
Enjoy a night in Havana-without breaking out the passport! This easy beef dish is how you get Cuban-style flavor in your own kitchen.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Cook and stir onion in dressing in large skillet on medium-high heat 3 min. Add meat; cook 5 min. or until evenly browned, stirring occasionally.
- Add potatoes, corn, tomato sauce and water; mix well. Cook on medium-low heat 10 to 15 min. or until meat is done, stirring occasionally.
- Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 7 g, Protein 31 g
ROPA VIEJA (CUBAN BEEF)
This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 11h30m
Yield 8
Number Of Ingredients 24
Steps:
- Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
- Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
- Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
- Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
- Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
- Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.
Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 g
BEEF TONGUE CUBAN STYLE -- LENGUA DE RES ESTILO CUBANO
Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes, then you'll love the very pleasant, beefy flavor of tongue. This recipe combines an interesting melange of piquant flavors from the peppers and cumin combined with a touch of sour from the olives to make this a neat, comfort-food. Posted from an online source in response to a recipe request.
Provided by Molly53
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Clean the tongue thoroughly; place in pressure cooker with just enough water to cover the tongue.
- Add one tablespoon of salt, cover, and cook under pressure for approximately one hour or until tender (this can be cooked in a stockpot, but will take longer to cook).
- When tongue is ready, pierce the thickest part with a knife to check for tenderness; itshould no longer be pink.
- Peel skin off, trim fat, and cut into 1/2-inch slices.
- While tongue is cooking, saute onions and peppers in 4 tablespoons of olive oil and add 2 teaspoons of salt.
- Add rest of ingredients listed and cook until tender.
- Add tomatoes or tomato sauce.
- Add slices of tongue; cover and cook on medium heat for 30-45 minutes.
- Season to taste with salt and pepper.
CUBAN STEAK (BISTEC ENCEBOLLADO)
This recipe was found online icuban.com by Three Guys from Miami. This recipe adds a touch of lime and fresh cilantro to give the dish a Cuban flavor. This sounds like my kinda of steak!! Posting for ZWT.
Provided by diner524
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
- Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
- Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
- Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.
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