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 mmmm carne de vaca

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T O P I C    R E V I E W
dack one Posted - 05/12/2008 : 09:59:23 AM
mmm foood
8   L A T E S T    R E P L I E S    (Newest First)
SEEN-ABC Posted - 12/25/2008 : 10:20:20 AM
Hey Merry Christmas to u all & ur families!
FONT Posted - 05/27/2008 : 9:58:55 PM
Whats good DAC.....seen ur sh*t around...stay up !
ears24 Posted - 05/27/2008 : 6:23:59 PM
hades na flash u snapped
Qwestrock Posted - 05/18/2008 : 7:53:44 PM
Ahhh, perfect! Now I just gotta pay my gas bill so they can turn that back on!
FLASH ABC Posted - 05/14/2008 : 1:04:48 PM
Carne de vaca frita con cebolla - Fried club steak fillet with onions

2 lb. of club steak

6 - Onions peeled and sliced thinly

6 to 8 Tablespoons of Adobo seasoning ( Check the Foundation page for recipe)

1/4 teaspoon of oregano

2 to 3 Tablespoons of vinegar

1/4 cup of olive oil + 2 Tablespoons of olive oil

1/4 cup of beef broth or white cooking wine ( Dry )

1 - teaspoon of salt ( optional because you should have enough salt in the Adobo mixture)

Wash meat under cold running water and pat dry with a paper towel.

Separate stakes and place on a chopping board between two pieces of wax paper.

Beat the stakes with a mallet or the side of a rolling pin to flatten and tenderize.

When they have been tenderized rub them on all sides with Adobo and then place in a large bowl or deep dish, once you have seasoned all the stakes add vinegar, oregano, and 2 Tablespoons of olive oil and combine thoroughly. Cover with plastic wrap and place in refrigerator at least 4 hours or over night so that the meat will absorb the seasoning.

Place frying pan on high heat and add 1/4 cup of olive oil. place steaks in pan and brown on both sides ( Cook according to your taste rare, medium or well.) Place the cooked stakes in a warm oven until you have completed with all the stakes.

Remove all oil from pan and set aside. De glaze pan with beef broth or wine scraping pan to pick up the beef drippings and reduce by half. Remove and save.

Wash pan in hot water only do not use soap just a hard brush or a soap less pad and rinse.

Place pan back on the range and add about 4 to 5 Tablespoons of the oil you set aside.

Raise burner to medium heat and add onions saut´┐Ż onions but do not over cook, done add the liquid you set aside from de glazing the pan and simmer for 1 to 2 minutes. Pour this mixture over your steaks.

This goes well with any white rice and Beans dish or in a sandwich and a salad on the side. Try it with French Fries or Tostones.

Carne Mecha - Stuffed Eye Round (Cooked like a pot roast)

This recipe is for the meat and potato lover. Mom will usually prepare this dish for a Sunday meal, or when we are expecting dinner guests.

She will also make black beans, white rice and a nice salad with avocados the compliment the main dish.

If you decide to take the time and prepare this dish I promise that you wont be disappointed.

Ingredients :

a- One Eye Round about 5 to 6 pounds. ( trimmed )

b- Two Chorizos. ( Spanish Sausage sliced into 1/2-3/4 in pieces )

c- Four ounces of cooking ham or ham steak. ( Diced into cubes )

d- One medium onion. ( Quartered )

e- One medium green pepper. ( Quartered )

f- Ten to twelve Spanish olives.

g- Six new potatoes. ( Peeled and washed )

h- Two cans of tomato sauce.

1/2 cup of beef or chicken broth

j- Two teaspoons of adobo rub. (Find recipe in the foundation page)

k- Three to four tablespoons of sofrito. (Find recipe in the foundation page)

l- Six tablespoons of olive oil.

1- Rinse eye round under cold water & pat dry.

2- At one end of the roast cut in as many deep pockets as you can.

3- Stuff the pockets with a combination of the chorizo, ham, onions, peppers, and olives.

4- Sew the pockets with butcher's cord.

5- Rub meat with adobo.

6- Pour 3 tablespoons of olive oil in a heavy pot and bring up to heat.

7- Place the meat in the pot and brown on all sides. (You are looking for it to reach a golden brown in color.)

8- Remove meat from pot and deglaze the bottom of the with either the chicken or beef broth. Make sure to scrape up all the brown drippings. Pour the broth with the drippings in to a cup or bowl and set aside.

9- Rinse the pot in hot water do not use any soap dry and return to the stove. Pour in the remaining three tablespoons of olive oil and bring up to heat.

10- Add the sofrito and stir until it starts to bubble. Add one tablespoon of vinegar and two cans of tomato sauce. Continue stirring and add broth. Bring to a simmer.

11- Return meat to the pot and cover cook slowly on low to medium heat for about 3 hours. At this time stick a fork into the meat to check and see how it is cooking inwardly and turn over. Stir and check the sauce every 30 minutes. If you feel that it needs more liquid add a little more broth. Remember we are looking for a sauce that is medium in texture not heavy and thick. Taste for salt and pepper add if needed.

12- Place potatoes in a pot of boiling water and blanch for about 8 to 10 minutes drain and set aside.

13- Deep fry potatoes until golden brown and tender but not soft, and set aside.

14- When the roast is done remove from pot and allow to rest for at least 15 to 20 minutes.

15- Place potatoes in the pot with the gravy and allow to simmer slowly on low fire for another 5 to 6 minutes or until completely tender, but not so soft that they will break apart.

16- Slice the roast and serve on a platter surrounded with the potatoes. Pour gravy into a gravy server and pour over meat with the individual servings.

I hope that you will try this recipe and share it with your family and friends. Believe me I know that you will not be disappointed. As for the side dishes I leave that up to you and your creative ideas



Carne Guisa (Puerto Rican Beef Stew)

Talk about having something that will stick to your ribs and warm you up on those cold winter nights. This dish will definitely do the job.

Ingredients:

11/2-2lbs of Beef for stew.

1/4 cup of flour for dredging.

2-3 Tablespoons of Oregano.

2-3 Tablespoons of "Adobo" (You can find the recipe on the Foundation page)

4-5 Tablespoons of "Sofrito" (You can find the recipe on the Foundation page)

4 Tablespoons of vegetable oil.

2 Tablespoons of tomato paste.

1 eight ounce can of tomato sauce.

1 twelve ounce can of Beef or Chicken broth

2-3 Potatoes peeled and quartered.

1 Carrot sliced into rings (Optional).

1-2 Bay leafs.

Procedure:

Season Stew beef with Adobo.

Lightly dredge stew meat in flour.

Heat oil in a large pot and brown meat.

Once the meat is nice and brown lower the flame add Sofrito and continue cooking for about 5-10 minutes.

Stir in tomato paste making sure to scrape the bottom of the pot.

Add the tomato sauce and broth.

Add Oregano bring up the heat to simmer.

This would be a good time to taste for seasoning if you feel it needs more add salt and pepper to taste.

Continue simmering for about 15-20 minutes.

Add Potatoes and Carrots and cook until fork tender the beef should be tender by this this time.

Remove Bay leaf from pot and discard.

You can serve this with white rice, Egg Noodles or Italian bread enjoy.

Qwestrock Posted - 05/14/2008 : 05:04:57 AM
Ahhh sh*t! I thought this thread was going to have recipes for Carne de Vaca......I'z hungry.
dack one Posted - 05/13/2008 : 12:21:44 AM
Yar matey! Stay up!
gus Posted - 05/12/2008 : 5:31:43 PM
been seeing u up. thanks for spot jockin me lol (im not talkin sh*t)

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