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Jewish Latin Princess

Cold Meat || Carne Fría

August 13, 2015 by Yael Leave a Comment

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B”H

As we all now realize the High Holidays are approaching. Thus, I wanted to share with you one of my most coveted recipes and one that I usually serve during these super hot summer Shabbatot (105 degrees last Shabbat!!!) and during Sukkot lunch (as Sukkkot time is usually still quite hot in Houston!). This Cold Meat recipe will be a beautiful and delicious addition to any Shabbat or Yom Tov lunch buffet.

Ya sabemos que los Jagim se aproximan rapidamente. Por eso aprovecho para compartir con ustedes una de las recetas que mas he compartido con mis familiares y amigos. La sirvo usualmente en los Shabbatot the verano (¡ósea…105 grados F la semana pasada!) y durante almuerzo de Sukkot puesto que la Sukká en Houston suele ser bastante calurosa. Es Carne Fría y es una receta que tiene una bella presentación y es deliciosa. 

I’ve been making this dish for years. I got it from an old cookbook: De Nuestra Mesa. This is not a kosher cookbook, mind you, but this recipe is such a hit and ever since I started this blog, people have asked me, when are you going to post about “your cold meat.” Many of you already have the recipe, but to those who were waiting for me to post it, thank you for being patient with me. I can guarantee you that your Shabbat or Holiday lunch guests will be asking you for the recipe. Oh and kids love it too! It is that good!

Llevo haciendo este plato por años y lo saqué de un viejo libro titulado De Nuestra Mesa. No es un libro de cocina kasher, ojo, pero la receta es un éxito. Desde que comencé este blog, mis amistades y conocidos me han dicho, “¿y cuando vas a poner la receta de la Carne Fria?” Gracias por tener paciencia conmigo. Acá les va. Les garantizo que sus invitados de Jagim y Shabbat también les van a pedir la receta. (¡Ah y a los niños también les encanta!)

Ingredients for Meat:

3 lb roast (I use kosher shoulder or chuck eye, whatever I can find, but the slow cooking in the pot will make it super tender.) (You can use a bigger roast and just double the sauce ingredients.)
3 bay leaves
3 grains of allspice
1 large onion coarsely chopped
1 small bunch of parsley
2 sprigs of cilantro
1/2 leek, coarsely chopped (green part)
1/2 green pepper, seeded and coarsely chopped
2 Tbs vinegar
4 oz light dry Bacardi rum (Whenever I don’t have Bacardi, I’ve used beer, and this time around I used byejoe and it was awesome!)
water to cover the meat

Ingredientes para la carne:
3 lb carne de asar (Yo uso “shoulder roast” o “chuck eye roast” kasher- el que encuentre. Cocinarlo largo tiempo en la olla va a hacer que se ablande muchísimo.) (Pueden usar un pedazo de carne mas grande y duplicar los ingredientes de la salsa.)
3 hojas de laurel
1 cebolla grande picada grande
1 pequeño manojo de perejil fresco
2 ramitas de cilantro
1/2 leek, picado grande (la parte verde)
1/2 pimiento verde, sin semillas y picado grande
2 Tbs vinagre
4 oz de ron Bacardi (Cuando no tengo Bacardi, uso cerveza y esta vez use byejoe y quedó super.)
agua para cubrir la carne

Seasonings for the sauce:

1/2 cup vinegar
1 cup olive oil (extra virgin)
1 Tbs yellow mustard
2 Tbs catsup
1 tsp sugar
salt and pepper

Sasón para la salsa:
1/2 taza de vinagre
1 taza de aceite de oliva (extra virgen)
1 Cda de mostaza amarilla
2 Cdas de catsup
1 cdita de azúcar
sal y pimienta

Sauce Ingredients:

2 cups fresh seeded, peeled and chopped tomatoes
3 Tbs chopped pitted green olives
3 Tbs small capers
3 Tbs chopped fresh parsley
1 green pepper, cored, seeded, and chopped
1 red pepper, cored, seeded, and chopped
1/2 leek, white part only, chopped

Ingredientes para la salsa:
2 tazas de tomates, sin piel, sin semillas y picaditos
3 Cdas de aceitunas verdes picadas
3 Cdas de alcaparras
3 Cdas de perejil fresco
1 pimiento verde, sin semillas y picadito
1 pimiento rojo, sin semillas y picadito
1/2 puerro, la parte blanca sólamente, picadito

Procedure:

Place the meat in a deep pot and cover with water. Add all the ingredients for the meat. Simmer for approximately 1 hour or until the meat is tender an can be pierced with a thin knife. (I cooke it around three hours!) Allow to cool in the broth.

Mix all the seasonings for the sauce and add them to the sauce ingredients. Set aside while you slice the meat.

Drain the meat well. With a very sharp knife cut the meat in very thin slices.

Cover a platter with lettuce leaves. Arrange the meat on top of the lettuce. Spoon the sauce down the center of the meat. Cover the meat with the sauce so that it penetrates into the meat. Wrap tightly with plastic wrap and refrigerate until ready to serve.

Procedimiento:
Poner la carne en una olla grande y cubrir con agua. Añadir los ingredientes de la carne y cocinar a fuego lento por aproximadamente una hora o hasta que la carne este tierna y se pueda pinchar con un cuchillo muy finito. (Yo la cocino casi tres horas.) Dejar que la carne se enfríe en el caldo.Mezclar todos el sasón de la salsa y añadirselos a los ingredientes de la salsa. Dejarlos aparte mientras se rebana la carne (una vez este fría). Drenar bien la carne y rebanarla en rodajas finitas. 

Cubrir una bandeja con hojas de lechuga. Arreglar la carne encima y hechar la salsa encima. Se puede cubrír con papel plástico y refrigerar hasta que se vaya a servir. 

It really is the perfect Summer Shabbat lunch or Holiday dish!

Es verdaderamente el plato perfecto para el almuerzo de verano de Shabbat o de Yom Tov. 

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I hope you enjoy it and love it as much as we do around here. I would love to hear when you try it!

Espero que la disfruten tanto como mi familia y yo. Me encantaría escuchar si la prueban.

Yael

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