Cuban Red Table Salsa Food

LOW 'N' SLOW RIB STEAK WITH CUBAN MOJO SALSA

Low 'n' slow rib steak with Cuban mojo salsa image

This recipe guarantees steak heaven without the stress, the cooking method means it will never overcook. Served with a chilli, lime and coriander salsa - this is a treat for two!

Provided by Cassie Best

Time 3h40m

Number Of Ingredients 15

Ingredients

1 rib steak on the bone or côte du boeuf (about 800g)
1 tbsp rapeseed oil
1 garlic clove
2 thyme sprigs
25g butter , chopped into small pieces
sweet potato fries
a dressed salad , to serve
2 limes
1 small orange
½ small bunch mint , finely chopped
small bunch coriander , finely chopped
4 spring onions , finely chopped
1 small garlic clove , crushed
1 fat green chilli , finely chopped
4 tbsp extra virgin rapeseed oil or olive oil

Steps:

Leave the beef at room temperature for about 1 hr before you cook it. Heat oven to 60C/40C fan/gas 1 /4 if you like your beef medium rare, or 65C/45C fan/gas 1 /4 for medium. (Cooking at these low temperatures will be more accurate in an electric oven than in a gas one. If using gas, put the oven on the lowest setting you have, and be aware that the cooking time may be shorter.)
Put the unseasoned beef in a heavy-based ovenproof frying pan. Cook in the middle of the oven for 3 hrs undisturbed.
Meanwhile, make the salsa. Zest the limes and orange into a bowl. Cut each in half and place, cut-side down, in a hot pan. Cook for a few mins until the fruits are charred, then squeeze the juice into the bowl. Add the other ingredients and season well.
When the beef is cooked, it should look dry on the surface, and dark pink in colour. If you have a meat thermometer, test the internal temperature - it should be 58-60C. Remove the pan from the oven and set over a high heat on the hob. Add the oil and sear the meat on both sides for a few mins until caramelised. Sear the fat for a few mins too. Smash the garlic clove with the heel of your hand and add this to the pan with the thyme and butter. When the butter is foaming, spoon it over the beef and cook for another 1-2 mins. Transfer the beef to a warm plate, cover with foil, and leave to rest for 5-10 mins. Carve away from the bone and into slices before serving with the salsa, fries and salad.

Nutrition Facts : Calories 1001 calories, Fat 75 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 76 grams protein, Sodium 0.7 milligram of sodium

MEXICAN RED TABLE SALSA, SALSA ROJA DE MESA

Mexican Red Table Salsa, Salsa Roja de Mesa image

A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!

Provided by Juliann Esquivel

Categories Salsas

Time 15m

Number Of Ingredients 12

Ingredients

1 large can hunt's peeled whole tomatoes 28 ounce can
2 medium jalapenos sliced in pieces, seeds and all. remove stalk and discard.
1 medium sweet onion peeled and cut into fourths
1 large handful of fresh cilantro leaves and stalks
4 large cloves of fresh garlic peeled
1 Tbsp dried oregano
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 small packet of goya sazon seasoning packet with culantro and achiote
1/2 tsp goya adobe seasoning
if you don't like a lot of heat use only one jalapeno. on the other hand if you like the heat you can add more jalapenos or a combination of jalapenos and serranos. optional

Steps:

1. Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
2. Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.

More about "cuban red table salsa food"

BEST RED SALSA RECIPE (READY IN 10 MINUTES) - COOKIE AND KATE

Web Apr 15, 2018 Instructions. Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it. In a food processor, pulse the garlic to …
From cookieandkate.com
4.8/5 (80)
Calories 31 per serving
Category Sauce

In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt.
Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Cuban Red Table Salsa Food

LOW 'N' SLOW RIB STEAK WITH CUBAN MOJO SALSA

This recipe guarantees steak heaven without the stress, the cooking method means it will never overcook. Served with a chilli, lime and coriander salsa - this is a treat for two!

MEXICAN RED TABLE SALSA, SALSA ROJA DE MESA

A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!

More about "cuban red table salsa food"

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