Here's my mom's version of Cuban Pot Roast. She had it ready for me when I got here Wednesday.
EXPORTED FROM LIVING COOKBOOK
CARNE ASADA*****
The original recipe called for the usual Cuban sofrito (chopped onions, garlic, green bell pepper sautéed in Spanish EVOO), but as she has gotten older (now will be 90 in Nov.) she has revised the recipe with the shortcuts listed below. The original did not call for potatoes, but I love them with the sauce. She omits them if she does not have any on hand. She made it for me last week and it was better than ever with the thick chunk of Serrano instead of the Smithfield which is what I can find here. We try to get the biggest eye or the round we can find and ask the butchers at stores is they have whole ones. We ask them to trim them so we don't pay for extra fat, then cut them in half to fit the PC ourselves. This freezes very well and keeps in the coldest part of the refrigerator for a week and it is even better the second time. We serve it with white rice (and black beans if no potatoes) and fresh avocados with salt, olive oil and a splash of lime.
PLEASE NOTE THERE IS NO ADDED SALT (OR PEPPER) . The Serrano style ham and the soup can be quite salty, so no extra salt is usually needed.
1 Whole eye of the round 5-6 lbs.
1 Envelope Onion Soup Mix (usually Knorr or Lipton)
½ tsp. Oregano
2 tsp. Minced garlic
2 Bay leaves (dried ok)
1 cup Beef Broth
½ cup Chablis (Carlo Rossi)
1 Thick slice of Ham preferably Serrano or other flavorful salty not sweet ham
4 russet potatoes in quarters or sixths if large (optional)
Divide the beef in half if whole.
Cut ham into 1½" slices. Make hole in middle of each round with knife and stuff ham onto hole.
Brown beef, add all including potatoes. Close and wait for steam; cook one hour. Let pressure go down naturally. Take meat out and rest ½ hour on counter and 2 hours in fridge covered with plastic.
Slice after it is cold. Put liquid through colander and press. Put everything back in container after throwing out bay leaves. Reheat in microwave.
Can be frozen.
Prep.30 min. Cooking: 1 hour and 30 min. Inactive: 2 hours Total Time: 4 hours
Author: Hilia
Source: From Hilia's recipes
Recipe Type: Beef, Cuban Food, Main Dish, Meat, Pressure Cooker
PS: It is good made with the sofrito and using the original dry white wine instead of the Chablis. I found however, that I actually prefer the easier version and keep the cheap Chablis to make this and carne con papas.
EXPORTED FROM LIVING COOKBOOK
CARNE ASADA*****
The original recipe called for the usual Cuban sofrito (chopped onions, garlic, green bell pepper sautéed in Spanish EVOO), but as she has gotten older (now will be 90 in Nov.) she has revised the recipe with the shortcuts listed below. The original did not call for potatoes, but I love them with the sauce. She omits them if she does not have any on hand. She made it for me last week and it was better than ever with the thick chunk of Serrano instead of the Smithfield which is what I can find here. We try to get the biggest eye or the round we can find and ask the butchers at stores is they have whole ones. We ask them to trim them so we don't pay for extra fat, then cut them in half to fit the PC ourselves. This freezes very well and keeps in the coldest part of the refrigerator for a week and it is even better the second time. We serve it with white rice (and black beans if no potatoes) and fresh avocados with salt, olive oil and a splash of lime.
PLEASE NOTE THERE IS NO ADDED SALT (OR PEPPER) . The Serrano style ham and the soup can be quite salty, so no extra salt is usually needed.
1 Whole eye of the round 5-6 lbs.
1 Envelope Onion Soup Mix (usually Knorr or Lipton)
½ tsp. Oregano
2 tsp. Minced garlic
2 Bay leaves (dried ok)
1 cup Beef Broth
½ cup Chablis (Carlo Rossi)
1 Thick slice of Ham preferably Serrano or other flavorful salty not sweet ham
4 russet potatoes in quarters or sixths if large (optional)
Divide the beef in half if whole.
Cut ham into 1½" slices. Make hole in middle of each round with knife and stuff ham onto hole.
Brown beef, add all including potatoes. Close and wait for steam; cook one hour. Let pressure go down naturally. Take meat out and rest ½ hour on counter and 2 hours in fridge covered with plastic.
Slice after it is cold. Put liquid through colander and press. Put everything back in container after throwing out bay leaves. Reheat in microwave.
Can be frozen.
Prep.30 min. Cooking: 1 hour and 30 min. Inactive: 2 hours Total Time: 4 hours
Author: Hilia
Source: From Hilia's recipes
Recipe Type: Beef, Cuban Food, Main Dish, Meat, Pressure Cooker
PS: It is good made with the sofrito and using the original dry white wine instead of the Chablis. I found however, that I actually prefer the easier version and keep the cheap Chablis to make this and carne con papas.