Made this for Jen and she loved it, has been asking for the recipe to be posted here. Of course, I lost it and it’s taken me 3 months to find it online again. So, saved here for all time…Ropa Vieja. Carribean/Cuban Beef Stew in the Crockpot. So named because when done right, the meat should ‘fray’ the way old clothes do in the wash.
- red wine vinegar
- Worcestershire
- bay leaves
- fresh ground pepper
- skirt or flank steak
- reduced sodium vegetable or beef broth
- bay leaves
- Round Steaks
- Garlic Powder
- Kosher Salt
- Fresh Ground Pepper
If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.
http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856
- For Dough
- sugar
- table salt
- ice water
- For Filling
- olive oil
- tomato paste
- ground cumin
- ground cloves
- cayenne pepper
- percent lean ground chuck
- low-sodium beef broth
- sugar
- Table salt and ground black pepper
- pineapple juice
- tablespoona concentrated lemon juice
- tspns virgin olive oil
- Worcester
- chopped garlic
- pepper
- salt
- onion
- ozs Italian dressing
To prepare, place the bowl and beaters in the refrigerator until ready to use.
- shredded coconut
- vanilla
- heavy whipping cream
- tbl. confectioners sugar
- curry powder
- dry mustard
- mayonnaise
- French dressing
- salt
- shredded cabbage
- vanilla
- large egg white
- condensed milk
- salt
- flaked or shredded sweetened coconut
- salt
- olive oil
- white vinegar
- salt
- vanilla extract
- sugar
- eggs
- butter
- pastry flour
- butter
- heavy cream
- egg yolks
- hazelnuts
- prebaked 10 inch tart shell