CARNE SECA ROSTI
Provided by Food Network
Categories appetizer
Time P4DT3h
Yield 10 Rosti Potatoes
Number Of Ingredients 12
Steps:
- Cut the top sirloin into 2-inch cutlets. Thoroughly salt the cutlets on all sides and refrigerate, covered, in a large container, adding more salt every 24 hours, until the meat is dehydrated, 3 to 5 days. Rinse the salt from the cutlets and place into a clean container. Cover with water and return to the refrigerator for 24 hours, changing the water every 4 to 6 hours.
- Cut the cutlets into big chunks and put into a pressure cooker. Fill with enough water to just cover. Cook for 40 minutes. Turn off the heat and allow the pressure cooker to release all the pressure before opening. Transfer the meat to a bowl and pull into strips with a fork while still hot. Reserve.
- Pour 1 cup vegetable oil into a saucepan over medium heat. Add the onions and garlic, and cook until soft, about 2 minutes. Add the tomatoes and stir until soft, about 3 minutes. Transfer this mixture to the bowl with the meat. Add the cilantro and mix everything together well. Set the carne seca filling aside.
- In a separate bowl, combine the shredded potatoes, black pepper and 2 tablespoons salt. Mix well and set aside.
- In a 7-inch nonstick skillet, scoop 8 ounces of the shredded potatoes to form the base of the rosti. Layer with about 2/3 cup of the carne seca filling and top with another 8 ounces of the shredded potatoes. Place the skillet over high heat. Drizzle vegetable oil around the rosti (enough so that you can see it sizzling on the sides). Fry until golden brown, about 7 minutes, draining the oil halfway through (see Cook's Note). Flip the rosti and repeat this process. When both sides are golden brown, transfer the rosti to a paper-towel-lined plate to drain. Repeat with the remaining shredded potato and carne seca filling.
- To serve, top each rosti with about 4 ounces of the Catupiry, piped in a crisscross pattern. Place 2 Sweety Drop peppers in the center and sprinkle with 1 teaspoon of the dried parsley.
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Cabdiqaadir Dhagjar
[email protected]I'm so glad I found this recipe. It's a new favorite in my house.
Mategule Franco
[email protected]This recipe is a keeper. I'll definitely be making it again.
Nadeem Sandu
[email protected]I love the combination of flavors in this dish. The beef, potatoes, and vegetables all come together perfectly.
Kadir Mar
[email protected]This dish is a great way to get your kids to eat their vegetables.
everlylilly
[email protected]I've never had carne seca before, but this recipe made me a fan. The beef was so tender and flavorful.
Syed wasi shah
[email protected]This recipe is a great way to use up leftover carne seca.
Alphone Bolton
[email protected]I made this for breakfast this morning and it was the perfect start to my day. The flavors were amazing and it kept me full until lunch.
Shami Ali Hassan. bus
[email protected]This dish is so easy to make and it's always delicious. I love that I can use up leftover carne seca.
Ege Berber
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser.
Sarah Feldpausch
[email protected]This carne seca rosti was a hit with my family! The beef was flavorful and tender, and the potatoes were perfectly crispy. I especially loved the addition of the green onions and cilantro, which gave the dish a nice freshness.