A little Cuba

A little Cuba

I mentioned last week we have been ordering and enjoying meat from Niku Farms. They sell pasture grain fed meats that are raised locally.

I have been trying new cuts of beef I haven’t had before such as skirt steak. It is a lot like flank steak in texture, so it needs marinating or braising to relax the fibres. The day I made this was rainy and cold, so I found a dish to warm body and soul. Cuban fare is a mix of Spanish, African and Caribbean flavours. The influence of the sunny south are abundant in this recipe with the peppers and seasonings which you can vary to suit your tastes.  
This recipe can be made in a crockpot on low for 8 hours. I chose the oven as I made this dish in the afternoon. I served over rice but I’m sure beans or potatoes would work well here too.

Hoping this dish will transport you back to past and hopefully future warm sunny vacations.

Cheers!

Slow Braised Cuban Skirt Steak

·        2 pounds skirt steak trimmed of fat

·        1 cup beef broth

·        1 large onion chopped

·        1 yellow pepper chopped

·        1 carrot chopped

·        4 minced garlic cloves

·   1 tablespoon each smoked paprika, cumin and oregano

·        1 tsp red pepper flakes

·        Salt and pepper to taste

·        Lime juice to drizzle over

·        Oil

Preheat oven to 350F

In an oven proof dutch oven add a good glug of oil and heat.

Add the steaks and brown on both sides.

Transfer to a plate and set side.

Add the vegetables and sauté until starting to soften.

Add the spices and then pour in the broth.

Deglaze the pan by scraping any bits on the bottom.

Add back the steak and any juices, cover and place in the oven.

Cook until meat is falling apart about 2 to 3 hours.

Shred the meat with two forks or slice against the grain and serve with the sauce over hot rice. Drizzle lime juice over top.

Wine suggestion: Tempranillo