Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds skirt steak, cut into 4 to 5-inch wide pieces with the grain

  2. 3 tablespoons freshly toasted and ground cumin

  3. 1 tablespoon freshly toasted and ground black pepper

  4. Canola oil

  5. 2 quarts meat broth, (or beef stock ), warmed

  6. 2 ounces smoked bacon, rind removed, medium dice

  7. 2 tablespoons unsalted butter

  8. 4 cloves garlic , peeled and sliced thinly

  9. 1 large red onion, peeled and medium dice

  10. 1 large carrot , peeled and medium dice

  11. 2 stalks celery , washed and medium dice

  12. 1 bay leaf, broken

  13. 1 teaspoon kosher salt

  14. 1 teaspoon freshly toasted and ground cumin

  15. 1/2 cup fresh lime juice

  16. Hash Cake, recipe follows

  17. Caramelized Red Onions, recipe follows

  18. 3 large sweet potatoes

  19. 3 large boniato

  20. 3 large yucca

  21. 1/4 cup butter

  22. 3 tablespoons olive oil

  23. Kosher salt

  24. Freshly ground black pepper

  25. 3 ounces smoky bacon

  26. 1 tablespoon butter

  27. 1 yellow pepper, seeded and diced small

  28. 1 red pepper , stems and seeds discarded, diced small

  29. 1 poblano, stems and seeds discarded, diced small

  30. 4 jalapenos, stemmed, seeded, and minced

  31. 1 red onion, diced small

  32. 1/2 cup roasted garlic

  33. 1/4 cup sherry wine vinegar

  34. 1/2 cup chopped Italian parsley

  35. 1/4 cup chopped cilantro

  36. 2 tablespoons olive oil

  37. 2 tablespoons butter

  38. 2 red onions, peeled and sliced

  39. 1 tablespoon sugar

  40. 1/4 cup red wine vinegar

  41. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Season the meat with cumin and black pepper. Sear it in high heat until nicely browned on all sides in a hot skillet with a touch of canola oil. Reserve.

  2. Heat the meat broth in a saucepan over low heat.

  3. Heat a large soup pot on medium heat with the bacon in it. Stir. When the bacon is almost cooked, add the butter. Allow the buttter to melt . Now add the garlic, red onion, carrot, celery, and bay leaf . Turn up the heat to fairly high. Cook about 10 minutes or until the point where some caramelization has occurred. Now add the broth and the skirt steak . Bring to a boil. Skim off any impurities and reduce the heat to medium-low. Cook for 1 1/2 hours.

  4. Strain off the broth through a fine strainer and reserve the meat in a bowl to cool slightly. Discard the vegetables.

  5. Reduce the cooking broth to a fairly intense consistency and reserve.

  6. Place each piece of meat on a cutting board and cover it with plastic wrap . Pound the meat with a hammer to cause the meat to separate into strands. Pull the meat apart and put it in a bowl.

  7. Mix the marinade ingredients together well and add them to the shredded meat. Allow the marinade to season the meat overnight in the refrigerator. The next day: Discard the marinade and allow the meat to warm up a little before cooking it for the second time.

  8. Heat a large skillet. Add a little light cooking oil and fry the meat in it, stirring well, until crispy and brown. Season with salt and pepper. Reserve the meat in a bowl. " Dress " the shredded cooked strands of meat in a ratio of 17 ounces of meat to 5 ounces of the reduced broth. (Reserve the extra broth to spoon around the hash cake.) Reserve.

  9. Form the hash cake in the bottom of each serving dish. Top with the Caramelized Onions and the cooked meat. Serve with more of the broth.

  10. Preheat the oven to 375 degrees F. Peel , dice , and blanch the sweet potato, bonito , and yucca. Toss with the butter, olive oil, salt, and pepper. Oven roast until all are easily pierced with a small knife. Place them in a bowl.

  11. Saute the bacon until it starts to crisp . Add the butter and vegetables and saute. Remove from the heat while still al dente .

  12. Mix together the roasted garlic, vinegar, parsley, and cilantro . Toss with the roasted potatoes and the sauteed vegetables. Reheat in the oven to order.

  13. Heat a large saute pan over high heat. Add the olive oil and butter. When it begins to foam , add the onions and stir well once to coat. Now let it caramelize nicely, stirring and pushing the onions around only a little bit from time to time. When the onions are nicely colored, about 8 to 10 minutes, turn the heat down to medium and cook another 10 minutes.

  14. Now sprinkle the sugar over them. Stir gently again and let cook for 1 minute. Now add the vinegar and stir 1 last time. Let reduce until almost no liquid remains, about 1 to 2 minutes. Season the onions and remove them to a bowl until needed. Keep warm.


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