Pot Roast Daisys Recipes Puerto Rican Dads Firehouse Dinner Recipe 285

CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)

Steps:

• Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
• Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
• Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
• Marinade beef for 30 minutes or overnight in the refrigerator.

PUERTO RICAN POT ROAST

Steps:

• Make a deep cut with a sharp knife across the meat.
• Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
• Add 1 T oil.
• Pound into a smooth mixture and stuff this mixture into the cut in the roast.
• Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
• Add water, salt and remaining peppers, chilies and onions.
• Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
• Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
• Stir into pot.
• Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

PUERTO RICAN PORK ROAST

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
• Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.
• While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.