Eva's Kitchen - Eva Longoria Parker [30]
2 cups Beef Broth (recipe follows) or store-bought low-sodium beef broth
2 8-ounce cans tomato sauce
2 6-ounce cans tomato paste
2 tablespoons distilled vinegar
8 garlic cloves, minced
1½ teaspoons kosher salt
1 large yellow or white onion, chopped
1 green bell pepper, cored, seeded, and sliced into ½-inch strips
1 red bell pepper, cored, seeded, and sliced into ½-inch strips
1 bunch of fresh cilantro, leaves chopped
White Rice, for serving
Black Beans, for serving
Fried Plantains, for serving
1. Rub the steak on both sides with 3 tablespoons of the cumin. In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmery and hot but not smoking. Add the flank steak and cook until browned on both sides, about 5 minutes per side. Transfer to a large Crock-Pot.
2. In a large mixing bowl, mix together the broth, tomato sauce, tomato paste, vinegar, garlic, salt, the remaining 3 tablespoons of cumin, and the remaining 2 tablespoons of olive oil. Stir until well blended. Add the onion, bell peppers, and cilantro. Stir until well blended. Pour the tomato mixture over the meat in the Crock-Pot.
3. Cover and cook on high for 4 hours, or on low for up to 10 hours. The meat is ready when it falls apart when pierced with a fork. Remove the meat from the sauce and use two forks to pull apart the meat, shredding it into strings. Return the shredded meat to the sauce and let stand for 15 minutes. Serve the shredded meat with the flavorful juices spooned over and with white rice, black beans, and fried plantains on the side.
beef broth
Making broth at home is so easy, and there’s not all that sodium and other who-knows-what-else in broth you make yourself.
MAKES ABOUT 3 QUARTS
3 pounds beef bones or a combination of bones, oxtails, and short ribs
1 large onion, coarsely chopped
2 medium leeks (white and light green parts only), coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib with leaves, coarsely chopped
1½ teaspoons tomato paste
4 sprigs of fresh thyme or ½ teaspoon dried thyme
4 sprigs of fresh parsley
¼ teaspoon whole black peppercorns
1 fresh or dried bay leaf
1. Preheat the oven to 450°F.
2. Spread the bones in a flameproof roasting pan. Bake until the bones are brown, 30 to 45 minutes.
3. Transfer the bones to a stockpot. Pour the fat out of the pan. Place the roasting pan over high heat. Pour 2 cups of water into the pan and bring to a boil, scraping up the browned bits in the pan with a wooden spoon. Pour this liquid into the stockpot. Add the onion, leeks, carrots, and celery.
4. Add cold water to cover the bones by 2 inches. Bring to a boil over high heat. Use a large spoon to skim off any foam that rises to the surface. Add the tomato paste, thyme, parsley, peppercorns, and bay leaf. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, at least 2 hours and up to 8 hours. Strain the broth through a mesh strainer and discard the solids. Let cool. If desired, refrigerate the stock and remove and discard the solidified fat from the surface.
5. Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
meat loaf
I grew up fully immersed in the rich culinary culture and history of Mexico and Texas. It took many years for me to realize that there was literally a whole world of food and culture beyond what I knew so well. When it began to dawn on me, I set out to discover what a meal without tortillas, cheese, and Mexican rice would look like. I longed to begin my new education with the most “American” thing I could think of. And, I ask you, what is more American than meat loaf? This is the first recipe that opened my eyes to cooking meat in a completely different way. It’s the same meat loaf I make to this day.
MAKES 4 TO 6 SERVINGS
1½ pounds lean ground beef
¾ cup uncooked oatmeal
¾ cup milk
1 large egg, lightly beaten
¼ cup chopped yellow or white onion
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup ketchup
2 tablespoons