| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Cuban, *aji-amer, Restaurant, Soup |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 2 |
|
Red or white pearl onions; julienned |
| 1 |
c |
Dry sherry |
| 3 |
tb |
Worcestershire sauce |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Balsamic vinegar |
| 1 |
ga |
Beef stock |
| 1 |
lb |
Skirt steak |
| 2 |
tb |
Flour |
| 6 |
|
Cloves garlic; finely chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
| 3 |
lb |
Pearl onions; peeled |
INSTRUCTIONS
In a large stockpot over high heat, melt the butter. Add the julienned
onions and caramelize while stirring, about six minutes. Add the sherry,
Worcestershire, soy sauce and vinegar. Reduce and cook about 10 minutes.
Add the stock and bring to a boil, then decrease the heat to low, cover and
simmer.
Combine the flour, garlic, salt and pepper in a large mixing bowl. Cut the
steak into thin strips and toss with the flour mixture to coat evenly. Heat
the oil in a saute pan over high heat. Add the steak strips and sear while
stirring for about five minutes.
Uncover the stockpot. Add the steak strips and simmer for about 20 minutes.
Add the peeled onion and simmer another 20 minutes. Ladle the soup into
bowls. Serves 4.
>Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN
0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside
Press-Enterprise 1998-Apr-05 >Hanneman/Buster
Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the
Caribbean and to Central and South America. He's the Cuban-American chef of
Manhattan's Patria restaurant.
Recipe by: LATIN LADLES by Douglas Rodriguez
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 06,
1998
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