Best 5 Pot Roast Daisys Recipes Puerto Rican Dads Firehouse Dinner Recipes

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CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)



Carne Mechada (Puerto Rican Style Pot Roast) image

A delicious comforting dish of Carne Mechada (Puerto Rican Style Pot Roast) cooked in savory spices, yummy veggies and cooked to tender perfection. A Comfort meal at its best!

Provided by Mexican Appetizers and More

Categories     Dinner

Time 1h10m

Number Of Ingredients 18

2 lbs beef roast
1 teaspoon adobo seasoning
2 tbsp sofrito
1 bay leaf
2 tbsp chicken bouillon powder
⅓ cup red wine
2 tbsp apple cider vinegar
1 cup water
2 tbsp cornstarch (to thicken sauce)
3 potatoes (peeled & cut into large chunks)
4 carrots (sliced)
2 onions (quartered)
1 pepper (quartered)
6 garlic cloves (peeled)
1 tsp salt
½ tsp cumin
1 tsp oregano
4 tbsp oil

Steps:

  • Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
  • Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
  • Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
  • Marinade beef for 30 minutes or overnight in the refrigerator.

Nutrition Facts : ServingSize 4 g, Calories 492 kcal, Carbohydrate 15 g, Protein 46 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 1412 mg, Fiber 3 g, Sugar 6 g

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style image

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

Provided by Daddy Eddie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 13h15m

Yield 8

Number Of Ingredients 7

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

Steps:

  • Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  • Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
  • Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
  • Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Nutrition Facts : Calories 355 calories, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g

PUERTO RICAN POT ROAST



Puerto Rican Pot Roast image

From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third.

Provided by Recipe Junkie

Categories     Roast Beef

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

4 lbs beef roast
2 ounces salt pork, skinned and chopped
1 teaspoon capers, chopped
1 teaspoon oregano
1 teaspoon vinegar
2 green peppers, cleaned and chopped
1 1/2 lbs potatoes, peeled and diced
3 tablespoons tomato puree
3 chilies
2 onions, chopped
3 tablespoons olive oil
2 ounces lard
6 cups water
1 tablespoon salt
1 tomatoes

Steps:

  • Make a deep cut with a sharp knife across the meat.
  • Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
  • Add 1 T oil.
  • Pound into a smooth mixture and stuff this mixture into the cut in the roast.
  • Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
  • Add water, salt and remaining peppers, chilies and onions.
  • Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
  • Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
  • Stir into pot.
  • Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.

Nutrition Facts : Calories 840.6, Fat 63.1, SaturatedFat 23.8, Cholesterol 169.9, Sodium 1131.4, Carbohydrate 21.8, Fiber 3.3, Sugar 4.1, Protein 44.9

POT ROAST DAISY'S RECIPES: PUERTO RICAN DAD'S FIREHOUSE DINNER RECIPE - (2.8/5)



Pot Roast Daisy's Recipes: Puerto Rican DAD'S FIREHOUSE DINNER Recipe - (2.8/5) image

Provided by pattie_d

Number Of Ingredients 14

to 8 have a lot of wiggle room when it comes to the ham. You can use leftover ham from a roast, a piece of a packaged ham steak or even sliced ham from the deli. Makes 8 servings, with leftovers
1 3 smoked ham, cut into ½-inch cubes (about 3 cups)
½ cup Spanish olives, pitted and coarsely chopped
3 3 to 3 One 3 to 3 ½ pound rump roast
Fine sea or kosher salt
Freshly ground black pepper
4 tablespoons Achtiote Oil (see"Staples")
2 red bell peppers, cored, seeded and cut into ½ -inch strips
¼ cup tomato paste
1/3 cup white wine vinegar
6 3 water or 3 cans (14 ½ ounces) chicken broth
8-ounce 8-ounce can Spanish-style tomato sauce
2 bay leaves
4 2 Idaho potatoes (about 2 ½ pounds)

Steps:

  • 1. Grind the ham in a food processor until it's coarsely chopped--some larger pieces are ok. Set aside 1 cup of the ground ham and stir the olives and reciaito into the remaining 2 cups. Take a look at the rump roast. You will be able to see the "grain" of the meat--fibers that run in one direction. You will slice the finished pot roast against the grain, so you want to make pockets of stuffing more or less diagonal to the grain, so some of the stuffing shows in each slice. Make deep cuts about 1 inch apart and diagonally against the grain with a boning knife. To make the holes large enough to fill easily, wiggle a finger around in each cut. Fill each hole to about 1/2 inch from the opening. Don't overstuff or when the meat shrinks it will squeeze out all the stuffing. If a little stuffing does get squeezed out during cooking that's fine; it flavors the sauce. Season the outside of the roast generously with salt and pepper. 2. Heat the achiote oil in a Dutch oven large enough to hold the meat and potatoes comfortably--a 5-quart Dutch oven works well--over medium heat. Add the roast and cook, turning it occasionally, until well-browned on all sides, about 10 minutes. (A sturdy pair of tongs comes in handy here.) The achiote oil will make the meat brown quickly--so keep an eye on it, lowering the heat if the oil begins to discolor. Lift the beef out to a plate and carefully pour or spoon off all but about a tablespoon of the fat from the pan. Add the red peppers and the remaining ham and stir until the little bits that are stuck to the bottom of the pot are loosened and the peppers start to soften, about 4 minutes. Stir in the tomato paste and cook, stirring so it doesn't stick and burn, for a minute or two. Stir in the vinegar, bring it to a boil and cook until the liquid is syrupy, about 4 minutes. 3. Return the meat to the Dutch oven, stir in the liquid of your choice, the tomato sauce, and the bay leaves. Bring to a boil and boil for 15 minutes, skimming the foam and fat from the surface. Adjust the heat so the liquid is at a happy simmer. Cover and cook until the meat is tender, about 2 hours. 4. Remove the meat to a carving board and cover it loosely with aluminum foil to keep it warm while cooking the potatoes. 5. Bring the sauce to a boil. Let it boil while you peel and cut the potatoes into ½-inch slices. Add the potatoes and cook over low heat until tender, about 20 minutes. 6. Carve the meat against the grain into slices about ¼-inch thick--thick enough so the filling stays in place. Transfer the potatoes to a platter with a slotted spoon. Lay the slices of beef over the potatoes and spoon enough of the sauce over the meat to moisten it. Spoon the remaining sauce into a boat and pass it separately. Sprinkle the chopped parsley over the top.

INSTANT POT PUERTO RICAN PERNIL



Instant Pot Puerto Rican Pernil image

Imagine this - you're sitting on the beach, sun shining, waves crashing and a mojito in your hand when the most wonderful aroma wafts over to you. It's a citrusy, spicy, and mouthwatering pork roast more flavorful than anything you've ever had. Cooking and eating this should remind you of the best parts of island life. It's ok to use fresh squeezed orange juice, lime juice, or a combination of both instead of grapefruit juice, but please, don't ever make this with bottled juice.-Cristina Carrera, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1 whole garlic bulb, peeled and separated, divided
1 medium onion, quartered
1/2 large grapefruit, juiced
3 tablespoons fresh oregano leaves
3 tablespoons olive oil, divided
1 serrano pepper, seeded and chopped, optional
2 teaspoons ground cumin
1 teaspoon salt
1 boneless pork shoulder roast (4 to 5 pounds)
1/2 cup chicken broth
Hot cooked rice, corn tortillas and lime wedges

Steps:

  • Place half the garlic cloves, onion, grapefruit juice, oregano, 1 tablespoon oil, serrano pepper, if desired, cumin and salt in a food processor; process until mostly smooth. Reserve 6 tablespoons marinade for serving., Pour remaining marinade into a shallow dish. Cut slits into roast; insert remaining garlic cloves. Place pork in dish; turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Cover and refrigerate reserved 6 Tablespoons marinade., Drain pork, reserving marinade in dish. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 2 tablespoons oil. When oil is hot, brown roast on all sides; remove roast. Add broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Add marinade from marinade dish and return roast to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure., Pull pork apart in large chunks. Serve with rice, tortillas, lime wedges and reserved marinade.

Nutrition Facts : Calories 434 calories, Fat 28g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 491mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

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