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CHILE LIME STEAK WITH BLACK BEAN & MANGO SALSA
4 servings
Prep Time: 15 minutes Marinate Time: 30 minutes
Cook Time: 15 minutes
3/4 cup Lawry's® Mexican
Chile & Lime Marinade With Lime Juice
1/4 cup chopped fresh cilantro
1- lb. boneless sirloin steak, about 1 inch thick
1 medium ripe mango, peeled, seeded and chopped
1 can (15 oz.) black beans, rinsed and drained
1 medium tomato, chopped
1/2 cup chopped red onion
1 tsp. Lawry's® Garlic Salt
o In small bowl, combine Lawry's®
Mexican Chile & Lime Marinade With Lime Juice with cilantro;
set aside.
o In large resealable plastic bag, pour 1/2 cup marinade mixture
over steak; turn to coat. Close bag and marinate in refrigerator
30 minutes. Reserve remaining marinade mixture.
o Remove steak from marinade, discarding marinade. Grill or
broil steak, turning once and brushing with 2 tablespoons reserved
marinade mixture, 10 minutes or until desired doneness.
o Meanwhile, in large bowl, toss remaining reserved marinade
mixture with remaining ingredients. Chill, if desired. To serve,
top steak with salsa.
BRAISED OXTAIL
WITH LEMON PARSLEY GREMOLATA
2 lbs oxtail, sliced
into 3/4 inch pieces
1 tbs minced garlic
1 tbs minced chives
1 tbs red wine vinegar
1 tbs chopped celery
2 tbs vegetable oil
2 tbs brown sugar
1 large sprig French thyme
1 pimento pepper, seeded and chopped
1/4 tsp allspice powder
1 large onion chopped
4 cloves
salt and freshly ground black pepper
Gremolata:
1 tsp lemon zest, finely grated
2 cloves garlic, minced
1/4 cup finely chopped parsley
Trim meat of fat, season with garlic, chives, vinegar and celery.
Set aside for one hour. Heat oil in a sauté pan, add sugar
and caramelize to a dark brown colour. Add oxtail slices turning
quickly to ensure even browning of all pieces. Add thyme, pimento
and onions, stir and fry well. Add allspice and cloves, salt
and black pepper. Cook for a few minutes then turn heat to low
and cover, let cook until tender, about 40 minutes, basting occasionally
and adding water only if needed to prevent sticking. Combine
ingredients for the gremolata and sprinkle onto oxtail. Serves
four to six.
CHILI CUMIN
STEAK SAUTE
1 tbs chili powder
1 tsp ground cumin
1 tsp minced garlic
2 tbs olive oil
1 tbs red wine vinegar
1/2 tsp brown sugar
2 tbs fresh Portuguese thyme, chopped (oregano)
11/2 lbs sirloin steak, cut into strips
2 tbs olive oil
1 large onion, julienne
1 small bell pepper. julienne
2 cl garlic, chopped
salt
- Combine the first seven ingredients, rub onto steak strips.
- Marinate for 60 minutes.
- Heat olive oil in a sauté or frying pan; add peppers,
onion and garlic.
- Cook for a few minutes, until peppers turn bright green add
steak and fast fry turning all the time.
- After about four minutes remove from heat and season to taste
with salt.
- Combine
- Serves four
Pot roasts are a slow cooking process for the less tender cuts of beef, however, when braised in its delicious marinade the end product is a wonderful roast, full of flavour that's the perfect entrée and even better, makes the best leftovers for sandwiches.
WENDY'S POT
ROAST
31/2 to 4 lb beef roast, prime rump
12 cloves garlic, peeled
3 tbs olive oil
1/3 cup fresh thyme
1 tbs freshly ground black pepper
2 tbs red wine vinegar
1 tbs Dijon mustard
1 cup red wine
1/2 cup thinly sliced carrot
2 cup thinly sliced onion
4 cups beef or chicken stock
Mince 6 cloves garlic and combine with two tbs. oil, thyme, mustard
and black pepper and vinegar and wine, rub onto roast and marinate
overnight in the refrigerator. Heat oil in a heavy frying pan
and sauté onions with garlic until translucent, add carrots
and sauté for a few minutes more, remove from pan and
set aside. Add roast to pan and brown evenly on all sides, place
onion mixture into a casserole dish big enough to hold the roast,
then place the browned roast onto the onions. Preheat oven to
350F. Add about 1/2 cup stock to roast and cover roast with the
lid and bake basting every 20 minutes until done. Add only about
1/2 cup of stock at a time during the roasting process, keep
the roast tightly covered at all times to prevent sticking. Your
roast should be done in about 2 hours. But check after 11/2 hours.
It is done when a pronged fork will go through it fairly easily,
if you check it should be fairly chewy but reasonably tender.
If you have a meat thermometer a reading of 110F to 125F is a
medium rare roast, very pink in the middle. This is a good reading
for beef. A reading of 125F to 140F is an overdone or well-done
roast. Your liquid that has remained should be a delicious aromatic
and flavourful broth. Remove the roast from the pan, strain the
liquid and place in a saucepan, you can thicken it with a little
cornstarch if you like or simply remove the fat and boil to intensify
the flavour. Season with salt and black pepper if needed. Slice
your roast against the grain.
Stuffed Roast Beef
* 1 medium rib eye
* 1 small onion
* 2 gloves garlic
* Thyme
* Scallion
* Crushed pimiento seeds
* 12 hot scotch bonnet pepper
* Pick-a-pepper sauce
* Paprika
* Corn starch
* Soy Sauce
* Ketchup
* Oil
* Salt & Black pepper
METHOD:
1. Dice all of the seasoning and mix with a little pick-a-pepper
sauce and salt.
2. Make small holes in roast and stuff the mix seasoning in the
holes, all around, leaving enough seasoning to make gravy.
3. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper
and rub along meat.
4. Let stand for a while.
5. Heat oil in skillet, shake excess seasoning off. Add meat.
6. Cook over medium heat, turning constantly to prevent sticking.
Let it brown on each side. Do not add a lot of water. Just a
little each time it dries out.
7. Keep adding water until cooked.
8. When cooked, remove from skillet to make gravy.
9. Make corn starch in a paste and add to stock to make gravy.
Serve over a bed of white rice or rice and peas
Recipe from the cook book "Simple Jamaican Cooking with
Winsome".
CUBAN PICADILLO WITH
CHILES AND RAISINS
The Cuban equivalent of a sloppy Joe, picadillo is a dish that's
quick to throw together, beginning with two cans of tomatoes
with green chiles, plus a pound of ground beef round. Chances
are, you have the rest of the ingredients on hand - the onion,
garlic, red wine, oregano, tomato paste and raisins.
To be festive, serve the picadillo over yellow rice, garnished
with green olives and capers. To be more down-home, pile it into
pita rounds.
1 tablespoon olive oil
1 pound ground beef round
1/2 cup chopped onion
5 cloves garlic, sliced
2 (14.5-ounce) cans diced tomatoes with green chiles
1 (6-ounce) can tomato paste
1/4 cup dry red wine or water
1/4 cup raisins
2 teaspoons dried oregano
Salt and black pepper
1/4 cup sliced pimiento- stuffed olives, optional
2 teaspoons drained capers, optional (see note)
1. Pour olive oil into a large deep skillet or 4-quart saucepan
and heat it over medium-high heat. Crumble in the ground beef
and add onion and garlic. Cook, stirring and breaking up the
lumps of beef, until beef browns all over, about 3 minutes.
2. Add tomatoes, tomato paste, wine or water, raisins and oregano.
Season to taste with salt and pepper.
3. Reduce heat to low, cover pan, and let the picadillo simmer
until it thickens, 15 to 20 minutes.
4. Spoon picadillo onto plates and garnish it with green olives
and capers, if desired. Makes 4 to 6 servings.