SABANA DE RES RECIPES

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LOMO DE RES, CUBAN-STYLE RIB-EYE STEAKS RECIPE | ALLRECIPES



Lomo de Res, Cuban-Style Rib-Eye Steaks Recipe | Allrecipes image

This cut of meat is sold in most Mexican or Cuban groceries but can also be found or asked for at any butcher. It is a really thin cut (1/4 inch thick) of boneless rib eye, taken from the small end of the rib roast, you can pan fry it, but I suggest grilling it. I think it is best when taken straight off the grill, sliced and served with a warm tortilla.

Provided by lilloli500

Categories     World Cuisine    Latin American    Caribbean

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 meal sized portions

Number Of Ingredients 8

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon meat tenderizer
1 tablespoon seasoning salt
2 pounds rib-eye steak, 1/4 inch thick
1 onion, sliced
1 (12 ounce) bottle beer
1?¼ cups fresh lime juice

Steps:

  • Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
  • Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.
  • Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

Nutrition Facts : Calories 388.6 calories, CarbohydrateContent 16.2 g, CholesterolContent 81.2 mg, FatContent 21.3 g, FiberContent 1.1 g, ProteinContent 27.9 g, SaturatedFatContent 8.6 g, SodiumContent 1103.3 mg, SugarContent 3.5 g

CALDO DE RES (MEXICAN BEEF SOUP) RECIPE | ALLRECIPES



Caldo de Res (Mexican Beef Soup) Recipe | Allrecipes image

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Provided by LKONIS

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Beef Soup Recipes

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 19

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Steps:

  • Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  • Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  • Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  • Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
  • Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Nutrition Facts : Calories 234.2 calories, CarbohydrateContent 25.9 g, CholesterolContent 38.7 mg, FatContent 5.7 g, FiberContent 7.2 g, ProteinContent 22 g, SaturatedFatContent 1.6 g, SodiumContent 1134.7 mg, SugarContent 8.6 g

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CALDO DE RES (MEXICAN BEEF SOUP) RECIPE | ALLRECIPES
caldo de res (mexican beef soup) recipe | allrecipes image
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
From allrecipes.com
Reviews 4.8
Total Time 2 hours 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Beef Soup Recipes
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