Pot Roast Carne Assada Na Panela Recipes

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

Steps:

• 1. This pot roast is slow cooked on top of the stove about 3 1/2 to 4 hours covered and not in the oven. Take your roast and season with 1 tsp garlic powder, balck pepper and salt all over the roast. Next in a large plastic bag or deep large bowl roll and dredge meat in flour. Coating the meat real good all over.
• 2. Next in a large deep heavy pot that has a tight fitting lid heat your oil until just shimmering with a large meat fork pick up roast and slowly put it into the hot oil and begin to sear and brown on all sides. This should take about two and a half minutes per side. Take your time lower the heat if you see that it starts to brown to much. You want a nice golden crust all over the meat on each side. When your meat has browned all over carfully remove the meat to a platter and drain all of the oil into a small pot. Save the oil you will need some of it later. Now put the meat back into the heavy pot add the can of beef broth, two cans water, halved or quarted onions, jalapeno, pimento halves, parsley, cilantro, bay leafs, wine, 1 tsp garlic powder, salt, pepper, oregano, and cumin powder. stir all of the veggies and seasoning in the water/wine and broth mixture. Cover with the lid and cook for 2 and half hours over a medium low heat. Liquid shoud be slow simmering all the while the roast is cooking. Avoid uncovering just check every hour to be sure liquid is not evaporating. If the liquid drops too low just add a cup of water and continue to cook. While the meat cooks heat the oil that was drained off the meat addd the mashed garlic and lightly fry on low heat avoid burning the garlic. Set aside.
• 3. After two hours have passed uncover and with the fork poke into the thickest part of meat to see if it is tender. If the fork goes through with some resistence Add the potatoes and carrots all around the meat and pour some of the garlic oil over the meat and potatoes. Cover again and cook another hour and a half with out uncovering. After the hour and a half have passed uncover pot check to see if the potatoes and carrots are done. If they are tender remove all of the potatoes, carrots, & celery stalks to a platter with the meat. (Impotatant Be sure your remove all of the celery stalks and the bay leaves if you have'nt already done it.) You may throw the celery stalks away if you like. I like to eat mine but they will be stringy, but I like the taste of celery. Some people don't like them because they are stringy,
• 4. Shut off the heat and before doing anything else remove the bay leaves from the broth then with an immersion blender very carefully begin to blend all of the contents of the broth. Blend until all is dissolved real good. If you don't have an immersion blender you will have to blend everything in the blender, do this by cupfulls so you don't burn yourself. Once all is blended pour broth back into the pot and put over medium heat.
• 5. While the broth is heating again, take the cornstarch and mix well into the cold milk. Add to the hot broth and mix with a wisk until the broth thickens. Cook for about 3 minutes when all is thickened remove a cupfull of the thickend broth and mix into a bowl with the crema Mexicana or sour cream. Mix real real good until all is well incorporated. Now add the mixture back to your pot and with the wire wisk mix all real well into your gravy. Add the meat, carrots, potatoes back into the gravy. Serve the meat sliced with the potatoes and carrots on the side and gravy over the meat. (Celery stalks are optional) Serve with a salad and warm tortillas delicious. Enjoy.

Steps:

• Sprinkle beef evenly with half the salt and pepper.
• Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.
• Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
• Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
• Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
• Remove the meat from the pan and cover loosely with foil.
• Taste the sauce for salt and pepper and add more if necessary.
• Shred the beef, removing any fat, and serve with the sauce on the side.
• **Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
• You can also freeze it in its sauce for up to 1 month.

Steps:

• The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.

Steps:

• Marinade:.
• Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
• Put in refrigerator and marinate for 24 hrs and turn a few times.
• Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
• Remove roast from marinade, drain and dry. Save marinade for later.
• Brown roast in hot oil on all sides, add browned onions and marinade.
• Add water. Water should cover 2/3's of the roast.
• Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
• The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
• You can strain and thicken the sauce, if desired.

Steps:

• Wash the meat and season it with salt and pepper. Heat the oil and fry the roast turning occasionally until it is evenly browned. Add the vinegar, garlic and chopped parsley and simmer for 1/2 hour. Add peeled carrots and onions separated into rings and simmer for another 1/2 hour. Remove the carrots and onions and keep hot. Strain the droppings and pour into a sauce server. Slice the meat and arrange on a serving platter with onions and carrots. Serve with the sauce in the separate container.