CUBAN CRISPY SHREDDED BEEF
A few simple ingredients can take leftover Pot Roast to the next level. Traditionally known as Vaca Frita, sautéed beef with bell pepper, onion and lime juice, commonly served with rice and black beans. Delicious!
Ingredients
12 ounces shredded cooked beef Chuck Pot Roast
1 cup sliced green bell pepper
1 cup sliced onion
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
Hot cooked rice, black beans and lime wedges (optional
Directions
Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans and lime wedges as desired.
ALTERNATIVE AIR FRYER COOKING METHOD
Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 375°F. Spread 1/3 of beef mixture in thin layer in basket. Cook until crispy in spots, turning several times, 6 to 8 minutes. Remove from basket. Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.
BOLOGNESE on PAPPARDELLE
This classic Italian beef and tomato sauce may have a
few more ingredients than you’re used to, but we promise,
it’s actually easy and the results will absolutely be worth it!
Ingredients
1 pound 93% lean Ground Beef
1 teaspoon olive oil
1 cup minced onion
1/2 cup diced carrot – 1/4”
1/2 cup diced celery – 1/4”
1 cup dry red wine
10 fresh thyme sprigs
3 fresh rosemary sprigs
2 cans (15 oz) tomato sauce (no salt added)
1 can (14-1/2 oz) diced tomatoes (no salt added)
1/4 cup Parmegiano-Reggiano cheese, divided
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh parsley leaves
2 tablespoons fresh oregano leaves
1 tablespoon sugar
1 tablespoon fennel seed
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1 package pappardelle noodles (fresh or dried)
Directions
Heat oil in stockpot over medium heat until hot. Add onions, carrot and celery; cook 5 minutes, stirring occasionally. Add red wine; cook and stir 1 to 2 minutes until browned bits attached to stockpot are dissolved. Simmer 5 minutes until wine is reduced by half. Cut 12-inch length of kitchen string and tie together rosemary and thyme sprigs to prepare herb sachet.
Add ground beef, tomato sauce, diced tomatoes, 2 tablespoons parmesan cheese, basil, parsley, oregano, sugar, fennel seeds, garlic and red pepper to stockpot; mix well. Add herb sachet, making sure it’s covered in sauce; tie end of string to handle of stockpot. Bring mixture to a boil. Reduce heat, cover and simmer 2-1/2 hours, stirring occasionally. Uncover sauce and cook for another 30 minutes, stirring occasionally. cut dough.
Cook pappardelle noodles according to package instructions; drain. Remove and discard herb sachet from meat sauce. Top noodles with meat sauce. Garnish with remaining cheese, as desired.