Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Puerto Rican Pot Roast
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- #35147
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon adobo
1/2 tablespoon oregano
3 1/2 pounds beef eye of round
Stuffing
1/3 cup dried currants
1/3 cup sherry
1/2 cup green olives
1/4 pound ham, diced
1 chorizo link, chopped
Braising Mixture
2 cups tomato sauce
2 cups beef broth
1/3 cup sherry (from marinated currants)
1/3 cup Recaito
6 red potatoes, cut into pieces
directions
Combine olive oil, vinegar, adobo and oregano and rub onto meat. With a large, sharp knife cut a large incision through the center of the meat. Set aside.
Combine all the stuffing ingredients in a bowl and mix well to combine. Stuff into meat and let stand, refrigerated, for 1 hour. Heat a large pot or Dutch oven over medium high heat and sear meat on all sides.
Combine all the braising ingredients in a bowl, mix well, and add to meat. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour.
Remove meat from pan, slice and return to pan. Add potatoes and cook 10 minutes longer, or until potatoes are tender.
added by
tranch
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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