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Braised Beef Short Ribs with Wine

Braised Beef Short Ribs with Wine from Old Havana Foods
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Braised Beef Short Ribs with Wine

Meltingly tender short ribs braised in a rich sauce of sofrito and red wine
Prep Time5 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 35 minutes
Course: Main Course
Cuisine: American
Keyword: Beef, Braise, Wine
Servings: 6

Ingredients

  • ½ teaspoon Pepper
  • 4 pounds Boneless beef short ribs (if bone-in use 4 1/2 pounds)
  • 2 teaspoons Extra virgin olive oil
  • 1½ cups Dry red wine
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • ½ teaspoon Fresh thyme leaves
  • 2 large Carrots cut into chunks, or 1 pound baby carrots

Instructions

  • Preheat oven to 325°F. Heat large, ovenable stockpot or Dutch oven over medium-high heat on stovetop. Meanwhile sprinkle pepper over all sides of ribs.
  • Add 1 teaspoon olive oil to pan coating bottom. Brown half the ribs on all sides, about 6 to 8 minutes total. Remove ribs, repeat with remaining 1 teaspoon oil and ribs. Remove ribs and set aside.
  • Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 hours or until tender, flipping beef pieces after two hours.
  • Remove ribs and carrots to a serving dish, cover with foil. Spoon fat off liquid and discard fat. Taste sauce if not concentrated enough in flavor then simmer liquid in pot over medium high heat for until reduced to desired flavor.
  • Add salt and pepper to taste AFTER reducing liquid. Pour sauce over beef and carrots.

Alternate Cooking Method

  • Follow steps 1 through 3 as directed except place browned ribs, vegetables and liquids in slow cooker. Cook on low setting 8 to 10 hours until very tender. Skim fat off of liquid in slow cooker and discard fat.
  • Remove de-fatted cooking liquid from slow cooker vessel and place in medium size sauce pan. Reduce liquid over medium high heat for 10 to 15 minutes or until reduced by half.
  • Add salt and pepper to taste. Pour thickened sauce over beef and carrots in slow cooker.

Notes

Serve with egg noodles, potatoes or your favorite mashed vegetable.

Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)

Eggs in Savory Sauce Huevos en Cazuela Shakshuka from Old Havana Foods
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Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)

Eggs nestled in a delicious sauce of tomatoes, onion and garlic
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: Cuban, Latin, Mediterranean, Mexican, Spanish, Vegetarian
Keyword: Eggs, Sofrito, Vegetarian
Servings: 1

Ingredients

  • Per single egg portion you'd like to prepare:
  • ½ cup Old Havana Foods Sofrito OR Chili Cubano OR Zesty Hot Cooking Sauce
  • ¼ cup Water
  • 1 large Egg

Instructions

  • Choose ONE of the following Old Havana Foods cooking sauces:
    ½ cup Old Havana Foods Sofrito (for a rich, more savory flavor) OR
    ½ cup Old Havana Foods Chili Cubano (for a lighter, tomato flavor) OR
    ½ cup Old Havana Foods Zesty Hot Cooking Sauce (for a very spicy tomato flavor)
  • Mix sauce with ¼ cup water in a non-stick skillet. Warm over medium heat until just bubbling.
  • Make a well in the seasoning mixture with the back of a large spoon. Break egg into the well. Cover, cook 3 to 5 minutes until white is set and yolk cooked to desired doneness.
  • Season to taste with salt and pepper.

Notes

Serve with tortillas, chips, pita, roti, naan or toasted bread.
Recipe can be doubled, tripled or quadrupled if made in a large nonstick skillet with lid.

Black Bean Soup (Sopa de Frijoles Negros)

Black Bean Soup from Old Havana Foods
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Black Bean Soup (Sopa de Frijoles Negros)

Smooth or
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Cuban, Latin, Spanish
Keyword: black beans, soup
Servings: 4

Ingredients

Instructions

  • For a creamy soup blend contents of Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce with the entire contents of two cans of Old Havana Foods Lightly Seasoned Black Beans (do not drain) in a blender or food processor or using a stick blender. Process until smooth. Place in saucepan. For a chunky soup combine all ingredients in saucepan but do not blend.
  • Cover and simmer over medium low heat for 5 to 7 minutes or until heated through, and bubbly stirring occasionally.
  • Ladle soup into serving bowls. Garnish with sour cream, minced onions and peppers, chopped cilantro and a drizzle of extra-virgin olive oil.

Notes

Great in a bowl or served over white rice or with tortilla chips as a dip.

Cuban Sloppy Joes (Seasoned Ground Meat a.k.a. Picadillo)

Sloppy Joe from Old Havana Foods
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5 from 1 vote

Cuban Sloppy Joes (Seasoned Ground Meat, a.k.a. Picadillo)

Versatile entree or base for many recipes
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Filling, Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Beef, Chicken, Filling, Sandwich, Turkey
Servings: 4

Ingredients

  • 1 pound Ground meat (beef, pork, lamb or turkey) (or tofu!)
  • 16 ounces Old Havana Foods Sofrito
  • 1/4 cup Pimento stuffed or pitted green olives, chopped (optional but very traditional)
  • 1/4 cup Golden raisins, coarsely chopped (optional but very traditional)
  • 2 tablespoons Dry sherry (optional but very traditional)

Instructions

  • Preheat non-stick skillet over medium-high heat. Brown meat until no longer pink, breaking up pieces with spoon.
  • Add Old Havana Foods Sofrito, stir well to combine.
  • Reduce heat to medium-low and simmer 5 to 7 minutes, until bubbly, stirring occasionally.
  • Serve on buns for sloppy joes, in tortillas for tacos, with chips as a hearty dip, over cooked pasta, as an empanada filling, in a lasagna … the possibilities are endless!

Notes

The traditional recipe includes the chopped green olives (for a briny flavor), raisins (for a little natural sweetness) and sherry (for depth of flavor.) It still tastes great without those additions.
For a truly traditional Cuban meal serve over white rice topped with a fried egg and pan fried sweet plantains (maduros.)

Arroz con Pollo (Spanish Chicken with Rice)

Spanish Chicken and Rice Arroz con Pollo from Old Havana Foods
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Arroz con Pollo (Spanish Chicken with Rice)

Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Chicken, Sofrito
Servings: 4 to 6 servings

Ingredients

  • 1 1/2 pounds Boneless, skinless chicken thighs cut into large chunks
  • 1/2 teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • 1 ½ cups Chicken broth
  • 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
  • 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 1 ½ cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth), lime juice, liquid from peas, rice, and saffron if using, to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

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