Ropa Vieja – Cuban Shredded Beef

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Ropa Vieja - Cuban Shredded Beef

By: Ed Batten

Serves 6-8 people

Beef Ingredients:

5-8 lbs beef brisket, trimmed of extra fat.
2 large yellow onions, roughly chopped
4 ribs celery, roughly chopped
1 whole head garlic, cut in half
12 oz. red wine, preferably Cabernet or Malbec
1 qt. chicken stock, low sodium
28 oz can tomato puree
2 bay leaves
2 tablespoons kosher salt
Water to cover

Stew Ingredients:

2 large yellow onions, thinly sliced
2 cloves garlic (minced)
1/4 cup olive oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
4 large tomatoes, seeds and diced
1 tablespoon cumin (ground)
1 tablespoon smoked paprika
1/4 cup sweet peas (cooked)
Kosher salt and pepper to taste

Directions:

1) Place the steak into a large stockpot or Dutch oven. Add the onions, garlic, celery, bay leaves and salt. Next add tomato puree, wine and stock. If brisket isnt covered with ½’’ liquid, add water.

2) Bring ingredients to a boil, then reduce to medium low heat and cook until steak is tender, about 1 1/2 hours.

3) Transfer the meat to a platter to cool. (Cooking liquid can be saved for a soup or another recipe.)

4) When the meat is cool enough to handle, shred it with two forks. At this point you may refrigerate the meat overnight.

Final Directions:

1) In a large skillet or pot, heat the olive oil over medium high heat. Add the minced garlic and sauté until soft, about 1 minute.

2) Reduce the heat to medium heat and add the sliced onion and bell pepper. Cook until vegetables are soft, about 10 minutes.

3) Stir in the diced tomatoes, cumin, smoked paprika and a pinch of salt.

4) Turn the heat to medium high and cook for 25 minutes, stirring occasionally to prevent sticking.

5) Remove the bay leaves.

6) Stir in the shredded beef and cook for about 10 minutes until the beef is heated through.

7) Stir in the peas. Turn of the heat. Add salt and pepper to taste. Serve immediately.

Fresh Mozzarella Lollipops with Jersey Tomato Dust and Balsamic Glaze

By: Ed Batten

Serves 6 people

Ingredients:

12-14 mini fresh mozzarella balls
1 qt balsamic vinegar (look for a real Italian brand)
1 cup granulated sugar
12 Jersey vine-ripen tomatoes
4 basil leaves, finely shredded
Kosher salt and black pepper
12-14 lollipop sticks

Directions:

1) Preheat oven to 200 degrees

2) In a medium sauce pot place the vinegar and sugar.

3) Bring to a boil on medium-high heat. Reduce to low and simmer gently for 15 minutes. Be very careful not to let the reduction over flow or burn. Set aside to cool. Can be stored in a bottle or jar for weeks.

4) Slice the tomatoes 1/8’’ thick. Lay the slices on a parchment line sheet tray in a single layer.

5) Place in pre heated oven. Let tomatoes dry for 5 hours. If tomatoes are still soft leave them in the oven for another hour. The tomatoes should be brittle.

6) Place tomatoes in a spice mill or strong blender with a pinch of kosher salt. Pulse until you have a fine powder.

Final Directions:

1) Lightly sprinkle your mozzarella balls with salt and pepper.

2) Take each mozzarella ball and spear with a lollipop stick.

3) Drizzle balsamic glaze on your serving platter. Sprinkle the platter with the shredded basil.

4) Take the mozzarella lollipops and gently sprinkle tomato powder to coat.

5) Arrange on serving platter.