Soffrito Tangy Sliced Beef In Vinegar Parsley Sauce Recipes

SOFFRITO - TANGY SLICED BEEF IN VINEGAR-PARSLEY SAUCE

Steps:

• Using a mallet on a clean surface, pound the meat fillets to get them as thin as possible without tearing, about ⅛-inch thick. Cut into pieces about 3-inches long and wide.
• Season the flour generously with salt and pepper and spread out onto a plate.
• Heat 2 - 3 tablespoons of olive oil in a large, wide frying pan over medium heat. Coat the meat in the flour, shaking off any excess, and fry in batches until lightly browned, turning to cook on both sides. Repeat until all the meat is browned. Set it aside on a plate as you go. Replenish the oil as needed. Don't wash out the frying pan.
• Add a tablespoon or so of olive oil to the bottom of a wide, shallow pot or deep frying pan. Spread a heaping handful of parsley on the bottom and sprinkle with about a third of the garlic slices. Add enough browned meat slices to cover the surface of the pan. Repeat this layering of parsley-garlic and meat slices until everything is in the pan.
• Reheat the frying pan in which you've browned the meat and deglaze with the wine and vinegar, scraping up any stuck bits of meat. Pour this mixture over the layered meat and parsley. Add enough hot water to come about a third of the way up the contents of the pan. Cover and cook over medium-low heat for about a half hour, or until the meat is tender and the sauce thick. Drizzle with fresh lemon juice and serve garnished with remaining fresh, chopped parsley.

SOFFRITTO RECIPE, THE ITALIAN WAY.

Steps:

• Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
• With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
• Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
• Adjust to low heat as needed, and continue to sauté until golden, it will take from a minimum of 5-7 minutes to 20 minutes, take your time.
• When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.

TANGY MEAT SAUCE

Steps:

• Crumble beef into a 2-qt. microwave-safe dish. Add the onion, green pepper and garlic. Cover and microwave on high for 5-6 minutes or until meat is no longer pink and vegetables are tender, stirring frequently; drain. , Stir in the tomato sauce, tomato paste, sugar, vinegar, salt, basil and oregano. Cover and microwave at 70% power for 6-8 minutes or until heated through, stirring once. Serve with spaghetti.

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

SOFRITO

Steps:

• Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.

PARSLEY AND VINEGAR SAUCE

Steps:

• Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
• Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.