Cuban Steak With Black Beans And Rice Food

CUBAN SHREDDED BEEF (SLOW COOKER)

Steps:

• SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.
• FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
• TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

CUBAN BLACK BEANS AND RICE

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.

GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE

Steps:

• Prepare yellow rice according to package directions.
• To prepare the black beans, combine the first seven ingredients in a medium saucepan.
• Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
• Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
• Add pork to bag and shake vigorously to coat.
• Remove pork from bag and add to hot oil.
• Brown on all sides, stirring until done.
• Remove pork to a plate and turn off heat to skillet.
• Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
• To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
• Top with pork and garnish with lime wedge and sprig of cilantro.
• Serve with crusty bread.

PACIFIC CUBAN BLACK BEANS AND RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
• Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
• Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.

CUBAN RED BEANS AND RICE

Steps:

• In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

RICE WITH BLACK BEANS

Steps:

• Step 1 Add ¼ cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo. Step 2 Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

BLACK BEANS AND RICE

Steps:

• Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
• Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

BERDEAN'S CUBE STEAK

Steps:

• Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
• Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

CUBAN CUBE STEAK

Steps:

• Season the steak with salt, garlic powder, dried oregano, cumin and black pepper.
• Heat the oil in a large, skillet over medium-high heat. When the oil is hot add the cube steak to the skillet. Cook the steaks about 3-5 minutes on each side, depending on the thickness. Make sure the steak is browned on the outside, and then continue cooking to the desired doneness.
• Remove the skillet from the heat, place the steaks on a plate or pan. Keep the steaks warm by covering loosely with aluminum foil, or place them in the microwave or oven to keep away from drafts.
• Do not wash the skillet.
• Immediately add the sliced onions, place the skillet back over low to medium-low heat. There should be enough residual heat in the skillet to cook the onions. Stir frequently and cook until they start to soften.
• Serve the Cuban Cube Steak with white rice, red or black beans and tostones, if desired.

ARROZ MORO (CUBAN BLACK BEANS AND RICE)

Steps:

• Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 30 seconds, stirring occasionally.
• Add black beans (including the liquid), rice, salt, and 3 cups water.
• Turn the heat to high and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, or until the water is absorbed.
• Let sit for 5 minutes off the heat, covered. Fluff with a fork and serve.

CUBAN BLACK BEANS

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
• Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.

CUBAN BLACK BEANS AND RICE - MOROS Y CRISTIANOS

Steps:

• The beans. Soak the beans in cold water overnight. Drain and place in a pot with 2 1/2 quarts (litres) of fresh water.
• Add the onion, garlic, green bell pepper and bay leaf. Bring to a boil, reduce the heat and simmer covered for 45-60 minutes or until the beans are tender but firm. Check regularly and skim the foam off the surface.
• Drain the beans and reserve 4 cups of the liquid. We will need it later.
• The rice and beans. Heat the oil in a large pan, add the bacon and cook for about 3 minutes until brown.
• Add the onion, green bell pepper, cumin, oregano, bay leaf and saute until onion wilts, about 5 minutes. Add rice and stir thoroughly. Add the beans, reserved liquid, vinegar, salt and cook uncovered until liquid has almost evaporated.
• Stir with a fork, reduce the heat to low and cook covered for 20 minutes. Turn off the heat and let stand for 10 minutes more. Enjoy!

CUBAN BLACK BEANS AND RICE

Steps:

• Cook the rice according to the package directions.
• Meanwhile, heat the oil in a saucepan over medium-high heat.
• Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
• Stir in the cumin and cook for 1 minute.
• Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
• Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.

CUBAN MARINATED STEAK

Steps:

• Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
• Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

CUBAN STEAK WITH BLACK BEANS AND RICE

Steps:

• Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
• Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
• Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
• Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

CUBED STEAK AND WILD RICE

Steps:

• In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
• In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.

ARROZ CONGRI

Steps:

• This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste. Now it's time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy. Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch. Bring to a rolling boil over medium-high heat then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper. Once done, garnish with cilantro and drizzle with a little olive oil just before serving.

PABELLON CRIOLLO

Steps:

• Gather the ingredients.
• Place the flank steak in a pot with the bouillon, and cover with water.
• Bring to a boil and simmer on low for 1 1/2 hours, or until the meat is tender. Remove from heat and set aside.
• Saute half of the minced garlic in a medium pot with 4 tablespoons of the vegetable oil for 1 to 2 minutes over medium heat.
• Add 2 cups water and 1 teaspoon salt and bring to a boil.
• Add the rice to the boiling water , lower the heat, and simmer the rice, covered, for 10 to 15 minutes. Turn off the heat and leave the rice covered for 5 minutes more.
• Add the remaining 2 tablespoons vegetable oil to a skillet, and saute half the chopped onions with the rest of the minced garlic until soft.
• Add the can of black beans (undrained), 1/2 cup water, chicken bouillon , cumin, garlic powder, vinegar, and 1/2 teaspoon salt, and simmer on low heat for about 10 minutes, until the liquid is reduced.
• Slice the cooled steak against the grain into thin slices. The meat should be very tender and falling apart. Shred the larger pieces into bite-size pieces with your fingers.
• Add 2 tablespoons butter to a skillet and cook the rest of the chopped onions until soft. Add the tomatoes, 1 cup of the steak pan juices, and the sliced steak and simmer for 3 to 5 minutes. Remove from heat and cool.
• Arrange the meat and tomatoes on 1/3 of a serving platter. Place the rice next to the meat, and then place the beans on the other side of the rice, to resemble the stripes of a tri-color flag.
• Serve with fried plantains on the side and enjoy!

CUBAN BEEF CASSEROLE WITH BLACK BEANS AND CUMIN RICE RECIPE

Steps:

• Place flank steak, carrots, celery, quartered onion, 2 cloves garlic,1/2 teaspoon oregano, bay leaves, 1 teaspoon cumin and 1/2 teaspoon salt in a large stock pot. Cover with water, stir and bring to a boil. Reduce heat and simmer, covered, until the meat is tender, 1 1/2 to 2 hours. Remove the meat from the stock and allow to cool. Strain stock, discard vegetables and bay leaves and reserve broth for later use. Cut meat into 2-inch cubes. Shred it by hand or use two forks to pull meat into strings and reserve.
• Adjust oven rack to lower-middle position and preheat oven to 375°F.
• Slice remaining onion into 1/4-inch strips. Heat olive oil in a large skillet over medium heat. When oil is shimmering, add red and green peppers, sliced onion and a 1/2 teaspoon salt and cook until nearly softened, about 8 minutes. Add remaining garlic and continue cooking until tender, another 2 to 3 minutes. Stir in 2 cups of reserved broth, along with tomatoes, tomato paste, remaining 1/2 teaspoon oregano, 1 teaspoon of cumin, peas and olives. Simmer for 10 minutes. Add beef to pan, taste and adjust seasonings if necessary. Return to a simmer. Remove from heat, and cover to keep warm.
• While sauce is cooking, heat the vegetable oil in a medium saucepan over a medium-high heat. Add cumin seeds and cook until they're fragrant (about a minute). Add the rice and cook, stirring to coat for a minute before adding chicken broth. Bring to a boil and reduce heat to low. Cover and simmer for 15 to 20 minutes. Allow to rest for 5 minutes, season with salt and fluff with a fork.
• Place beans in a medium bowl. Add lime juice and remaining 1/2 teaspoon cumin. Season with salt, and mash lightly with a fork or muddler.
• Spray an 8- by 8-inch baking dish with cooking spray. Line the bottom with 3 overlapping tortillas to form a bottom crust. Spread with black beans, followed by layers of beef mixture and rice. Top with another overlapping layer of 3 tortillas. Scatter with cheese and transfer to the oven to cook until casserole is warmed through and cheese is bubbly and browned, 30 to 35 minutes. Remove from oven and let rest 5 minutes before serving.

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
• Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
• While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
• Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.