Caraotas (Stewed black beans)
INGREDIENTS
Some minutes the day before to wash and soak the beans
1 kg of black beans
1 tsp. of bicarbonate of soda
¼ cup of olive oil
1 big onion finely chopped
1 red pepper finely chopped
4 cloves of garlic finely chopped
3 baby sweet peppers finely sliced
1 cube of organic vegetable stock
¼ cup of finely chopped coriander
¼ tsp grounded black pepper
1 tsp of grounded cumin
¼ tsp of curry powder
½ tsp of salt
The day before, wash the beans well and leave them soaking in 1 liter of water with 1 tsp of bicarbonate of soda overnight. On the next day, drain well and cook the beans on low heat with enough fresh water to cover them, when it starts boiling add the vegetable cube stock and cook for about an hour stirring occasionally until the liquid is thick and flavorful. While the beans are cooking, heat the oil to medium in a frying pan and fry all the vegetables with the spices for 15 minutes, take away from the fire and let it rest. When the beans have been cooking for about 40 minutes add the vegetable mixture. Carne Mechada (shredded beef)
INGREDIENTS
Time and good company, you’ll be seated shredding 1 kilo of meat!
1 Kilo of clean good quality beef skirt or flank steak
To marinate the meat:
2 tbsp. of vegetable oil
1 tbsp. of Worchester sauce
1 onion roughly chopped
2 cloves of garlic
3 tsp of salt
½ tsp grounded black pepper
¼ tsp grounded cumin
Some fresh parsley and mint (about 15 g)
To cook the meat:
¼ cup of olive oil
200 g of organic chopped tomatoes
3 baby sweet peppers finely sliced
1 red pepper finely sliced
1 onion finely chopped
½ tsp grounded black pepper
1 cube of organic beef stock
½ tbsp. of Worchester sauce
2 tbsp. of ketchup
¼ cup of finely chopped coriander
THE MARINATING
Place all the marinating ingredients in a blender and blitz until you get a very smooth and fragrant paste. Scrub the meat with the mix and place it in a roasting tray, let it marinate for at least half an hour. Preheat the oven to broil at 190 and bake the meat 15 minutes each side, until cooked through. Then remove and let cool down aside. During this time you can sip a little wine while you start chopping and slicing the vegetables for the cooking. Once the meat has cooled down, shred it with your fingers or use two large forks, drain the juices of the tray and save to use later.
THE COOKING
Heat the oil in a big frying pan at medium and fry the onion for 8 minutes, then add the peppers and the tomatoes, after 5 minutes add the meat with its juices, the Worchester sauce, black pepper, ketchup, beef stock and stir well. Low down the heat to medium-low and cook with a lid on for 30 minutes stirring occasionally, at the last 5 minutes add the coriander and remove the lid. Season if needed.
The two side dishes: white rice and tajadas de plátano frito
White rice
Cook to perfection your favorite white rice following the package method, for extra taste you can add some onion and sweet pepper chunks and a clove of garlic to the water before it boils.
Tajadas de plátano frito (fried ripe plantain slices)
Ingredients: 3 Ripe plantains (choose the dark yellow ones with a little black spots) Vegetable oil
Paper towel
Preparation: Peel the plantains, cut them in halves and slice each half length-wise. Heat enough vegetable oil in a frying pan on medium heat, add some plantain slices and cook 3 minutes per side until golden brown. Place the slices on paper towel to absorb excess oil.
If all this has made so hungry that you cannot wait to cook it yourself, you can order yours to be cooked and delivered by Paulina herself via www.pabellonexpress.com
Paulina also does caterng.
