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Old 09-24-2008, 12:09 PM
 
Location: Montrose, CA
3,031 posts, read 8,031,159 times
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Quote:
Originally Posted by rickers View Post
Cut it up on the bias and make carne asada tacos.
It's not carne asada if it's just grilled with dijon. What makes carne asada is the marinade before the meat is cooked.
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Old 09-24-2008, 02:26 PM
 
Location: Charlotte, NC
1,311 posts, read 4,224,316 times
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Thanks, everyone, for all the great ideas! I just sliced up the rest of it and am going to mix it in with the broccoli and pasta I had planned. Maybe it'll last two nights! That would be ideal.
Thanks again!
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Old 09-26-2008, 07:37 AM
 
Location: In The Outland
6,023 posts, read 11,875,003 times
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Carne asada is simply "roasted meat" The marinade (not always used) is not what defines carne asada although most carne asada is marinated. Believe me I grew up on the border and know Mexican cooking very well. Flank or skirt steak is the usual choice for carne asada and a roast type of cut is the common choice for shredded beef.
Try this with your leftover pot roast;
Toast on a hot grill some split french rolls, put shredded beef on it after spreading refried beans on one side and guacamole on the other, add the usual Mexican condiments (pico de gallo hot sauce etc).
This is a Torta and is delicious, you can thank the French for this delightful Mexican sandwich as they introduced french bread to Mexico during their 10 year occupation.
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Old 09-26-2008, 07:57 AM
 
Location: Charlotte, NC
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I ended up slicing it up and tossing it in with rotini and broccoli. It was pretty good. I accidentally used chicken stock, though, which is what I normally do with that dish. It probably would have been better with beef stock. Thanks for all the ideas!!
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Old 09-26-2008, 10:39 AM
 
Location: Richardson, TX
11,012 posts, read 17,497,955 times
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Quote:
Originally Posted by rickers View Post
Carne asada is simply "roasted meat" The marinade (not always used) is not what defines carne asada although most carne asada is marinated. Believe me I grew up on the border and know Mexican cooking very well. Flank or skirt steak is the usual choice for carne asada and a roast type of cut is the common choice for shredded beef.
Try this with your leftover pot roast;
Toast on a hot grill some split french rolls, put shredded beef on it after spreading refried beans on one side and guacamole on the other, add the usual Mexican condiments (pico de gallo hot sauce etc).
This is a Torta and is delicious, you can thank the French for this delightful Mexican sandwich as they introduced french bread to Mexico during their 10 year occupation.
I never order tortas cause I love tortillas toooooo much!
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Old 09-27-2008, 09:40 AM
 
3,367 posts, read 10,042,498 times
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Cornish Pasties!!!!! Yummmmmy

cornish pasty cornwall - The Chough Bakery, Padstow
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Old 09-29-2008, 10:33 AM
 
5,065 posts, read 13,711,386 times
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I always throw some of the leftover grilled slices over a salad, and add some crumbled cheese like gorgonzola.
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Old 09-29-2008, 04:58 PM
 
12 posts, read 68,427 times
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I made Braccolie for the first time last night using a flank steak. It was fantastic and pretty quick and easy.

Tenderize the meat by pounding it down. I used bread crumbs, capers, green olives and a little butter to make a dressing. Spread the dressing on the steak and roll it so the grain is lengthwise. Tie it off with butchers twine. Brown the meat in a skillet and then continue to braise the meat in the oven until it's cooked to your desire ( med rare to slightly pink).

Served with some rigatoni and sauce. It was tender and delicious.

I know my post is late, but thought I'd share anyways.
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Old 09-30-2008, 03:14 PM
 
Location: Charlotte, NC
1,311 posts, read 4,224,316 times
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Sounds delicious! Next time I cook one I'll try it.
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Old 10-01-2008, 04:09 PM
 
13,773 posts, read 33,840,920 times
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This is another good Cuban recipe. I make this and serve over white rice but you can use noodles.

ROPA VIEJA

1 to 2 lb. flank steak
Water
1/2 onion
1/4 green pepper
1 tbsp. salt
2 cloves garlic, peeled
Dash comino (cumin)

Put 1 to 2 pound flank steak in a large pot with lots of water. Add 1/2 onion, 1/4 green pepper, 1 tablespoon salt, 2 peeled cloves of garlic and a dash of comino. Boil until flank steak is very tender (2 to 3 hours).

ROPA VIEJA:

1/2 onion, chopped
1/2 green pepper, chopped
2 tbsp. olive oil
1 can tomato sauce
1 can tomato paste
1 c. of the meat broth
Salt
Pepper

Remove the flank steak from the broth and finely shred the flank steak with a fork put into a pot. Add 1/2 chopped onion, 1/2 chopped green pepper, 2 tablespoons olive oil, 1 can tomato sauce, 1 can tomato paste and 1 cup of the meat broth. Add salt (garlic salt) and pepper to taste. Cook together for about 45 minutes.
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