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Ropa Viejo

 
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Jam Lady



Joined: 28 Dec 2006
Posts: 2501
Location: New Jersey, USA
PostPosted: Tue Jul 07, 15 2:44 pm    Post subject: Ropa Viejo Reply with quote
    

O.K. I volunteered to make this dish for a Caribbean picnic that the mushroom society culinary group is having this coming Saturday. The name means "old clothes" and it is slow cooked shredded beef.

I make pulled pork in a slow cooker, using bone-in pork shoulder. It's lovely. So this dish using beef attracted my attention.

Most recipes I've found use flank steak. The recipe I like in a very good culinary magazine calls for brisket, cut in pieces then cooked for a couple of hours in a low oven.

I don't want to heat up the house, would like to use a slow cooker / crock pot that I could even plug into an outside outlet.

Now - advice please. I think 2 hours or so in a slow oven would come around to 8 hours at low in a slow cooker. Agree? Would you use the brisket whole or cut up as the preferred recipe directs?

TIA for your good advice.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Tue Jul 07, 15 3:00 pm    Post subject: Reply with quote
    

8 hours sounds about right. If there's liquid in with it and the meat's going to be shredded in the end then I can't see any real advantage to keeping the meat in one piece.

dpack



Joined: 02 Jul 2005
Posts: 45377
Location: yes
PostPosted: Tue Jul 07, 15 4:18 pm    Post subject: Reply with quote
    

if you cut it into manageable chunks along the grain the "pulled"texture will be retained

i tend to do brisket for 4 to 6 hrs ,if you over cook it the muscle fibers can get a bit "woody"in texture

salting the beef for a couple of days improves both taste and texture if you have time to do that

Shan



Joined: 13 Jan 2009
Posts: 9075
Location: South Wales
PostPosted: Wed Jul 08, 15 9:54 am    Post subject: Reply with quote
    

I have made this Tom Kerridge Pulled Beef recipe a few times: https://www.bbc.co.uk/food/recipes/pulled_beef_brisket_in_a_53078

Absolutely excellent!!!! People always have second or even third helpings!

Behemoth



Joined: 01 Dec 2004
Posts: 19023
Location: Leeds
PostPosted: Wed Jul 08, 15 10:54 am    Post subject: Reply with quote
    

I've done similar things. Just popped the brisket in whole. but 24hrs in the slow cooker. Overnight on high then the rest of the day on low. Just pulls apart. With a good sauce it's great with ribbon type pasta.

Jam Lady



Joined: 28 Dec 2006
Posts: 2501
Location: New Jersey, USA
PostPosted: Fri Jul 10, 15 8:35 pm    Post subject: Reply with quote
    

Here's what I came up with



Click to download file

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