Carne Fria Al Estilo De Cuba Cold Meatloaf Cuban Style Recipes

ROPA VIEJA (CUBAN BEEF)

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.

CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)

Steps:

• Preheat oven to 300ºF.
• Mix all ingredients well by hand except for breading ingredients.
• Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
• Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
• First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
• Roll each log separately and wrap in foil making sure the seams are well sealed.
• Place on an ungreased baking sheet.
• Bake for an hour.
• Remove from oven DO NOT open foil.
• Allow to cool until it reaches room temperature.
• Refrigerate for 8 hours or overnight.
• Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
• As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.

CARNE FIAMBRE (CUBAN MEAT ROLL)

Steps:

• Mix pork, ham, eggs, bread crumbs, nutmeg, and pepper together in a bowl. Roll into a cylinder that is about 2 inches in diameter.
• Wrap cylinder in wax paper or cheesecloth and tie with string.
• Boil enough salted water in a pot to cover meat roll; add meat and cook at a steady boil until pork is no longer pink, about 1 hour. Remove meat from heat and let cool, about 20 minutes. Wrap in plastic wrap and refrigerate until chilled, about 2 hours. Slice thin.

FRITA CUBANA

Steps:

• Mix all ingredients and form into patties. Cook on the grill or in a frying pan. Serve on a traditional American hamburger bun.
• Makes four quarter pounders or six to eight standard patties.