Ropa Vieja: Cuban Shredded Beef
Thought I'd shake things up a bit and fire up some Caribbean flavors today. Ropa Vieja literally means Old Clothes, alluding to the shredded beef resembling old, tattered clothes. This turned out better than I imagined! Great over rice or serve on a sandwich. It's often served with beans and some fried plantains.
Ingredients:
2 to 3 pound beef chuck roast
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 15 oz can tomato sauce
2 Tablespoons tomato paste
1 7 oz can of green chilis (or jalapenos for more heat)
1 Tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons salt
2 Tablespoons cider vinegar
1/2 teaspoon dried red pepper flakes (optional)
1/2 teaspoon black pepper
1 Tablespoon olive oil
Directions:
1. Heat olive oil in a skillet. Put 1/2 teaspoon of salt on the roast and then brown in the skillet until deeply browned (about 4-5 minutes per side).
2. In a crockpot, add all the other ingredients and stir until combined.
3. Transfer meat to crockpot and nestle into the sauce. Spoon some of the sauce over the meat as well. It's okay if the sauce doesn't cover the top of the meat.
4. Cook on low heat for 6-8 hours (or high for 3-4). Consider flipping the meat over at the halfway point, but that's not a requirement.
5. When ready, shred the meat and mix thoroughly with the sauce.
Enjoy! I sure did!
Beef Burrito Recipe
Learn how to make the best burritos at home! This recipe makes the best, cheesy beef burrito. This burrito is loaded with flavored ground beef, rice, corn, beans, lettuce and cheese. If you thought that burritos are only eaten outside, then you were wrong, now you can also make burrito at home and it will be even tastier.
►Full written recipe:
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Ingredients:
2 tablespoons Oil
1 Onion, chopped
2 Garlic cloves, minced
1 lb. (450g) Ground beef
1 teaspoon Paprika
1 teaspoon Oregano
1 teaspoon Cumin
1/2 teaspoon Red chili flakes (optional)
Salt to taste
Pepper to taste
2 tablespoons Tomato paste
1/4 cup (60ml) beef stock/water
4-5 Flour tortillas
2 tablespoons Cooked Rice per tortilla
Corn
Beans
Lettuce, chopped
Tomato, chopped
Cheese of your choice
Directions:
1. Make the meat mixture: in a large pan, heat 2 tablespoons of oil over medium heat. Add chopped onion and sauté until golden, about 5-6 minutes. Add minced garlic and cook for one minute. Turn the heat to high, add ground beef and cook, breaking it apart until no longer pink, about 5 minutes. Add the spices, tomato paste and mix well. Add beef stock/water and cook for 3-4 minutes. Remove from heat and set aside.
2. Assembly: place the tortilla on a clean working surface, first layer 2 tablespoons of rice, then 3-4 tablespoons of the meat mixture, then 1-2 teaspoons of corn, 1-2 teaspoons of beans, chopped lettuce, chopped tomato and grated cheese of your choice. Fold the sides of the tortilla and roll as shown in the video.
3. Toast the burritos in a dry pan over high from all sides until golden.
4. Serve and enjoy!
Ontario Herb Crusted Rack of Lamb; Natural Lamb Jus reduction
Ontario Rack of Lamb ; Cooking Methods , Searing, Roasting, Reduction , Herb Crust ; Ontario Lamb has a milder flavor profile than , New Zealand or Australian lamb ; Support Local Ontario Farmers, Staying home and Cooking
Better than a takeaway Burger | Save with Jamie
We've raided the archives and found this recipe for the king of all burgers. It's tasty, cheaper thаn any takeaway and it's super quick to make. What are you waiting for give this a go!
The series 'Save With Jamie' originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Spring lamb, Pomegranate & Herb Couscous with an Apricot Relish
A fantastic meal ready in under 30 minutes and by using a neck fillet of lamb, it's also a cheap dinner for 4! Uses lots of great vegetables and seeds so is packed with goodness as well. Made by our Great British Menu chef, Mark Broadbent.
Beer Braised Lamb Shank with Sweet Potato Gnocchi | Kiwiana
As the weather gets colder this is the perfect dish to warm you up! Fall off the bone tender lamb braised in a rich stout beer served with tricolored sweet potato gnocchi. It's winter on a plate ❄️
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Recipe: Beer Braised Lamb Shank with Sweet Potato Gnocchi
Ingredients:
- 2 lamb shanks (preferably hindquarter)
- spice blend: equal parts ground lavender, fennel, cumin, and coriander seed
- kosher salt
- all purpose flour (for coating lamb shanks, making dough and sauce)
- 4 tablespoons of grapeseed oil
- mirepoix: 1 cup each medium diced carrot, onion, fennel, and celery
- 1 pint of stout beer
- 1 cup tomato puree
- 1 cup chicken stock for braise and 1.5 cups for sauce
- 2 cloves of garlic
- Gnocchi ratio: 1 large sweet potato to 1 cup of flour to 1 egg (general rule of thumb: use 1 potato per person)
- grated nutmeg
- white pepper
- 1 tablespoon butter
- 1 teaspoon horseradish
- lemon
- chives finely chopped for garnishing
- fennel fronds for garnishing
Method:
1. Aggressively season your lamb with spice blend (lavender, fennel, cumin, and coriander) and kosher salt.
2. Coat the shanks lightly with flour.
3. Heat oil in a roasting pan on medium high heat and sear all sides of the shanks until golden brown.
4. Remove the shanks from the roasting pan and add vegetables (carrot, onion, fennel, and celery) into the pan. Saute vegetables until golden brown.
5. Deglaze pan by pouring in stout beer.
6. Add tomato puree.
7. Add chicken stock.
8. On medium heat bring braising liquid to a simmer, place your shanks back in, cover with a lid and place in a preheated 325 degree oven for 3 hour.
9. When the lamb is done and fork tender, strain the braising liquid and reserve sauce.
10. Boil your sweet potatoes in a pot starting from cold heavily salted water and add garlic cloves.
11. The potatoes are done when a toothpick goes in with no resistance and the flesh feels soft like a ripe avocado.
12. Using a towel to hold the potato, use a knife to gently peel away the skin.
13. Use a ricer to puree your potatoes.
14. Form a circular mound of pureed potato with a hole in the center. Add 1 egg into the hole.
15. Add a pinch of nutmeg, white pepper and salt.
16. Mix together the egg and potato until fully incorporated.
17. Add flour and knead dough for no more than 2 minutes until soft and pillowy. Don't over work your dough and try to use just enough flour to bring the dough together.
18. On a floured surface, shape your dough into a rectangle about 1/2 inch thick. Using a floured knife cut 1/2 inch strips lengthwise.
19. On a floured surface, roll the strips until nice and round.
20. With a floured knife, cut your rolled strips into 3/4 inch pieces.
21. Roll your pieces of dough on a gnocchi paddle, using your finger to roll the dough to form ridges on one side and a dimple on the other side.
22. Place gnocchi onto a parchment lined and floured sheet tray.
23. To make the sauce, melt 1 tablespoon of butter in a saute pan then add 1 tablespoon of flour and stir to make a roux.
24. Pour in 1.5 cups of chicken stock.
25. Once it has come to a boil add horseradish, salt and a squeeze of lemon juice. Cook until sauce is thick enough to coat the back of a spoon.
26. Add your gnocchi into a pot of heavily salted boiling water. You know they are done when all the gnocchi rise to the top (about 2-3 minutes).
27. Drain gnocchi, add to the pan with the sauce and sprinkle with chives to taste. Stir gently to combine.
28. Spoon your sauced gnocchi onto a plate and lay the lamb shank on top. Finish by drizzling braising liquid on top and garnishing with chives and fennel fronds.
Eat. Enjoy.
#LambShank #SweetPotato #Gnocchi