Curried Grass-Fed Beef Shanks #CaboRojoSteaks

curried grass-fed beef shanks

It’s hard avoiding all the negative – and sadly true – news coming out of Puerto Rico this summer.  Countless articles explain how the government borrowed beyond its means during the last four decades and the reasoning behind many families leaving the island in record numbers since the 1950s.  Not as many articles have been written about the creative ways some Puerto Ricans are trying to solve some of our more pressing issues, like economic growth and sustainability.  And there are many people who are leading the way down that road through entrepreneurship and collaboration.  We – as a society – need to get through our thick skulls (and sluggish butts) that supporting these local products (and the businesses that consume them) is crucial for our economic recovery.

Let’s go to the mall Plaza del Mercado today

We found out about Cabo Rojo Steaks, a local grass-fed cattle ranch operation, through a friend.  Their Providencia Ranch is located in Cabo Rojo, a town in the Southwestern corner of the island, but they have a retail operation at the Santurce Plaza del Mercado.  Their cattle is fully grass-fed, free range, and humanely raised for eighteen months.  The Cabo Rojo Steaks product line includes everything – from the traditional steaks cuts, beef stew chunks, and churrascos to bones for stock, heart, tongue, liver… it’s all available at the Placita or by special order.  All of their cuts are portioned and vacuum sealed for easy selection and storage.

Cabo Rojo Steaks Ribeye Steaks

Cabo Rojo Steaks Grass Fed Ribeye Steak

Prior to cooking these steaks, I did not have experience working with grass-fed beef.  Beef from grass-fed, free range cattle is leaner than the varieties more commonly available in retail.  There is much less marbling, as you can see on the picture of the ribeye steak above.  To ensure the meat remains tender, it is best to cook it to medium temperature at most.  We coated these steaks in oil, salt and pepper just before tossing them over the hot coals.

Curry can’t be hurried

Grass-fed beef has a gamier flavor than corn fed varieties.  If you like lamb or goat, you would definitely enjoy the taste of grass-fed beef.  When we were looking at the different cuts at their counter at la Placita, I knew I wanted to marry the flavor of the beef with curry.  Curried goat stews are very popular all through the Caribbean.  Somewhere along curry’s journey from India (through Britain) to the West Indies its flavor mellowed out, it met a tomato or two, and obtained its own culinary identity.

curried grass-fed beef shanks

Browned beef shanks ready for braising in the coconut, curry and tomato sauce.

local organic cayenne peppers

Local organic cayenne peppers from Desde Mi Huerto. For a milder taste, scrape out the seeds and membranes. For full on heat add the whole chopped pepper to the pot while sweating the onions.

This curry recipe would work well with short ribs, beef stew chunks, boneless skinless chicken thighs, and of course the shanks (osso buco).   The smells that will come out of the oven while the beef braises… YUM!  Plan to make this recipe with plenty of time.  Prepping for the recipe and searing the beef takes approximately twenty minutes, and it the braising process requires two and a half hours.  It will be worth the time: the meat from the shanks will fall of the bone, and explode with flavor.  There will be plenty of sauce to soak up with white long grain rice, apio root puree, or mashed cauliflower.

curried grass fed beef shanks

Cabo Rojo Steaks has a retail outpost at the Placita de Santurce, operating at regular market hours from Monday through Saturdays.  All of the products featured in this article were purchased with our own funds.  We did not receive any compensation for writing this article or developing the curried grass-fed beef shanks recipe.

Roast Pumpkin Salad with Romesco Vinaigrette #BarGitano

romesco vinaigrette

A couple of weeks ago, I was invited to taste Bar Gitano’s rejuvenated menu.  Chef Carlos Vázquez has added delicious small plates to the tasca’s already popular dishes – and inspired a salad recipe that would be right at home with them.

Some of Bar Gitano’s new menu items developed by Chef Vázquez include:

  • Veal and pork meatballs braised in sherry with tomatoes, shallots and migas
  • Arugula salad w roasted beets, fried goat cheese nuggets and pistachio and fig jam vinaigrette
  • Brandada de Bacalao: Codfish croquettes with lime aioli
  • Goat cheese pizzeta with romesco, fig jam, truffle oil & arugula
  • Lamb skewers with mint salsa verde and fennel salad
  • Mussels with chorizo in a rich pimenton-wine broth & toasted bread
  • Medjool dates stuffed with Valdeón cheese wrapped in bacon
  • Coconut Cake Gitano with guava mousse and topped with  toasted meringue

Read More…

Roasted Eggplant Étouffée

Eggplant Etouffee

When May rolled in – particularly during third week of the month – my social networks swelled up with all the activities surrounding my alma mater’s commencement ceremony.  Lovely birrete art, the second lines and music that only come from New Orleans, and Maya Rudolph’s hilarious address.  It made me nostalgic for my own hectic graduation week, so I scoured the web and my own ‘archives’ for those memories from fifteen years ago. Read More…

Chunky Mojo Isleño

Salinas Puerto Rico

Photo Credit – Angel Figueroa. All rights reserved.

On Sundays, people pile up their families in their cars and take off to explore the island and every corner’s signature flavors.  On today’s Domingo Criollo feature, we ‘visit’ the Southern Puerto Rico town of Salinas through this recipe for chunky mojo isleño.

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Puerto Rican Roast Chicken

Puerto Rican Style Roast Chicken

Last week, after a late night at the office, I found myself scrambling to get to the supermarket on time to grab a rotisserie chicken.  At one of the grocery stores I shop at, if you get there after 8pm chances are you’ll find the chickens no one wanted – if you are lucky.  Burnt wings, torn skin, just sad looking chickens that have been sitting around for a while.  Although everyone needs a good standby place to go grab one, many publications and renowned chefs agree that learning to roast a chicken is an essential kitchen skill. Read More…

French Fridays with Dorie: Roasted Chayote with Garlic

 

Jerusalem Artichokes Redmond Farmers Market

Last year E and I spent a week frolicking in the Pacific US Northwest/Canadian Southwest after IFBC wrapped up.  On our last day and a half before returning to Puerto Rico, we hung out around Redmond, a Seattle suburb famous for its proximity to the Woodinville wine tasting rooms, the Microsoft campus, and The Herbfarm.  After spending about an hour in the Redmond farmers’ market that Saturday, I decided the next time I visited that area I would rent an apartment with a good kitchen.  We were wowed by the wonderful produce we saw at the market, stand after stand.  I took an especially good look at the Jerusalem artichokes, aka sunchokes, knowing that I’d likely wouldn’t be seeing them again in the (near) future. Read More…

Sweet Potatoes Stuffed with Lamb and Eggplant Picadillo

Picture courtesy of Lala López – a fashion and art blogger that should be in your radar!

I have a confession to make.

I live in Puerto Rico and I visited José Enrique’s flagship restaurant at la Placita de Santurce for the first time a month ago.  The restaurant has been operating non stop since 2007.  The lines have not thinned out since then.  It took friends visiting from Boston and the ‘it’s Tuesday, how bad can the wait be’ reasoning to get me to Calle Duffaut. Read More…

The Porchetta Project

porchetta toscana

Girl and boy salivate in awe at certain food preparation on TV.  Trips are planned with the hope to find this mythical creation.  Oceans are crossed, stick-shift cars rented.

“Look!  There is its!”

“Didn’t we just have lunch?”

“Oh… maybe later.”

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Cauliflower-White Bean Mash

mashed cauliflower and white beans

I need time savers for practically everything in my life right now.  At work, I rely on magic pivot tables, having two monitors to reduce going back and forth between applications, and many reports that arrive straight to my inbox.  For the blog, I use a dictation application and try to talk my way into posts while stuck in traffic.  In the kitchen, I keep canned beans, seafood, and tomatoes in the pantry and frozen vegetables in the freezer.  There’s almost always something thawing in the refrigerator while I’m out in the office.  I have been hearing about more things that can be precooked and stored in the refrigerator like potatoes and grains.  This mashed cauliflower and white beans recipe came out one of those ‘it’s 8pm – what do I do?” moments.  It was inspired by more elaborate recipes that combine these two ingredients.

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Mahi Mahi with Aji Cream Sauce and Celery Root Puree

I confess I did a little last minute shopping this year for Mother’s Day.  Early Saturday morning I was already at Plaza las Américas, the largest mall in Puerto Rico (if not the Caribbean) getting gifts for my dear comadres and ordering a much needed pair of eyeglasses.  I also left the mall with plantains, soursop, eggplant, celery root and ajicitos.   Yes… at the mall!  On the second and fourth weekends of each month, farmers and artisanal food preparers take over  the third level of Plaza.  I missed ‘my’ farmers’ market last week so I really needed to stock up on staples like plantain and eggplant. Read More…

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