Langsung ke konten utama

CUBAN SHREDDED BEEF (SLOW COOKER)


CUBAN SHREDDED BEEF (SLOW COOKER)

INGREDIENTS:

FOR SEARCH OF MEAT:

6 whole cloves of garlic
2-2 1/2 pounds. grilled beef tenderloin or steak
1 tablespoon of oil

For ROPA VIEJA:

2 (8 ounces) cans of tomato sauce
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 (4 ounces) can chop green chili peppers
2 tablespoons tomato paste
2 teaspoons of EVERY dried oregano and salt
1 tablespoon EACH ground caraway and white vinegar
1/2 teaspoon red pepper
1/4 cup chopped cilantro + more to serve

FOR SERVICE:

white rice and black beans in a cuban style

DIRECTIONS:

  1. SEARCH FOR MEAT: take the roast from beef chicken and, using a small knife for peeling vegetables, make 3 small “x” marks in the meat. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is fully inserted into the thickness of the roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large deep frying pan. Add the beef in one piece and fry on each side for 5 minutes, turning only when the appearance is browned. This will spray a little, but not cover the pan, as the meat will eventually soar, not burn.
  2. FOR ROPA VIEJA: Cut the remaining 3 cloves of garlic into thin slices and add to the multicooker with all the remaining ropa vieja ingredients. I used a 6-quart multicooker, but a 3-quart multicook also works. Cover and let simmer for 7-8 hours. When the beef easily splits into two forks, this is done. Grind the beef with forks and mix. Try seasoning, add salt and pepper as desired.
  3. MAINTENANCE: Serve over a layer of rice with black cuban-style beans on the side topped with extra cilantro and a few lime wedges. You can also use minced beef for burritos, quesadillas for breakfast or tacos! The possibilities are endless!

NOTES:

The remaining beef can be stored in an airtight container and stored in the refrigerator for up to 5 days or frozen for up to 2 months.

This article is adapted from this site.

Komentar

Postingan populer dari blog ini

Healthy Chinese Food Recipe: Pepper and Peanut Broccoli Stir-Fry

Healthy Chinese Food Recipe: Pepper and Peanut Broccoli Stir-Fry Ingredients: 2 tablespoons of vegetable oil 1 inch red or orange bell pepper sliced Kosher salt and freshly ground black pepper ¼ teaspoon red chili flakes 1 pound broccoli inflorescences 2 tablespoons chopped roasted unsalted peanuts Recommendations about application:  Heat 1 tablespoon of oil in a large frying pan over medium heat. Add sweet pepper and ⅛ teaspoon of each salt and pepper and cook, stirring, until crisp, about 2 minutes. Transfer to a plate. Heat the remaining tablespoon of oil in the same pan over medium heat. Add chili flakes and cook for 10 seconds, then add broccoli, ¼ teaspoon of salt and pepper and ¼ cup of water. Cover and cook until the water has evaporated and the broccoli is browned and crispy for about 4 minutes. Throw pepper, peanuts and a teaspoon of each salt and pepper and serve. This article is adapted from this site .

HEALTHY CRACK CHICKEN RECIPE | INSTANT POT CRACK CHICKEN

HEALTHY CRACK CHICKEN RECIPE | INSTANT POT CRACK CHICKEN Ingredients: 1 pound chicken breast, frozen or thawed, you can also use boneless hips 4 slices of turkey bacon, cooked and diced 1/4 cup cheddar cheese optional, but included in nutrition facts Curd 3/4 cup 1/4 cup greek yogurt without taste 1 teaspoon of garlic 1 teaspoon of powder 1/2 teaspoon pepper 1/2 teaspoon parsley 1 teaspoon fresh dill (1/2 teaspoon dried) Instructions Crockpot Directions: There are two ways to make this recipe in a slow cooker. First cook the chicken over high heat for 4 hours, then strain and chop the chicken. The second is to cook the chicken on the stove, strain and grind and add it to the slow cooker. Choose the chicken method that works best for you. Combine cottage cheese, yogurt, garlic, onion powder, pepper, parsley and dill together in a blender. Stir well until you get a ranch like sauce. Set aside until ready to use. Add mixed sauce, cooked turkey bacon and cheddar cheese over chicken. Mix we...

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake Ingredients Penne Pasta 8 oz 1 pound Skinless chicken breasts, skinless, diced 1 tablespoon ranch / seasoning mix Sauce: 2 tablespoons of salt oil 1 teaspoon minced garlic 1 tablespoon ranch / seasoning mix ½ tablespoon all-purpose flour 1 pint heavy whipped cream ½ cup fresh grated parmesan ¼ teaspoon black pepper Filling: 1 cup mozzarella cheese 4 slices of boiled bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, cook the penne pasta until al dente is formed, as indicated on the packaging. Drain. Season pieces of chicken ranch seasoning. Spray a large non-stick cooking pan. Cook the chicken in a pan over medium heat until it turns pink in the center; about 10-12 minutes. Remove chicken from the pan and onto a large plate. Tent with foil to keep warm. Wipe the pan thoroughly to prepare the sauce in it. Add oil to the pan and melt over medium heat. After melting, add garlic and mix until fragrant; about 1 minute Beat seasonin...