Monthly Member Recipe

October

October's recipe comes from La Cocinita in Evanston

Arepas with Venezuelan-Style Brisket

Arepas
Ingredients
1/2 Tbsp Vegetable Oil
2 C Warm Water
1/2 Tbsp Salt
1/2 Lb Fresh Masa

Preparation

1. In a large bowl, mix oil and salt with warm water until salt dissolves
2. Slowly, in small increments, add masa to the water, kneading it until smooth and lump-free
3. Continue until you've mixed in all the masa
4. Form the masa into patties (approx. 10-12) about 3 inches in diameter and 3/4 inch thick, ensuring the edges are smooth and free of cracks
5. Preheat a griddle to medium-hot and cook for five to six minutes on each side, until light golden brown and slightly crispy on the outside

Venezuelan-Style Brisket
Ingredients
5 Lbs Brisket
2 Tbsp Canola Oil
2 Tbsp Salt
1tsp Oregano
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1/4 tsp Curry Powder
1 C Raw Onion
1/2 C Celery 
1/2 C Green Bell Peppers
2 Tbsp Worcestershire Sauce
4 Cloves Raw Garlic
1 C Red Wine
2 Bay Leaves
2 Tbsp Unsalted Butter
1.5 C Beef Stock

Preparation

1. Clean meat (remove excess fat and sliver skin)
2. Season with spicess and let rest at room temp for at least 30 min
3. Add canola oil to a deep pan and sear meat on every side to a medium brown color
4. Remove the meat from the pan and let rest for 30 min
5. Add onions, green bell peppers, celery, garlic and butter to the pan, and season with salt and pepper
6. Lower heat to medium low and sweat all veggies until brown bits come off the bottom of the pan
7. Add Worcestershire sauce, wine and bay leaves
8. Bring to a boil and simmer for 30 min
9. Put meat in a deep pan with the sauce
10. Tightly cover with aluminum foil and bake at 350 degrees for 3 hours
11. After meat cooks for 3 hours in the oven, take it out and let it cool down enough to touch it 
12. Slice the meat into 1 inch slices
13. Blend sauce and cook at 350 for 1 more hour

Guasacaca (Venezuelan Guacamole) 
Ingredients
2 Avocados 
1/4 C Green Pepper 
1/4 C Raw White Onion 
2 Tbsp Canola Oil 
1 Tbsp White Vinegar
1/8 tsp Black Pepper
1/8 tsp Salt

Preparation

1. Puree all ingredients except one of the avocados until smooth 
2. Mash the remaining avocado into the puree so it's a chunky consistency 

Purple Cabbage Slaw: This slaw will provide garnish for all the arepas in the recipe
Ingredients
1/2 Head Purple Cabbage, shredded
1/2 Carrot, shredded
1/4 Bunch Cilantro, chopped
1 Tbsp Lime Juice
1 Tbsp White Vinegar

Preparation

1. Salt to taste
2. Toss well to combine. Dress to taste

1. Cut each arepa to form a pocket
2. Stuff each one with 3oz or so of brisket
3. Garnish with 1/2 oz of guasacaca, a bit of cabbage slaw and a sprinkle of queso fresco 

Printable Version

• October 2019 - Arepas with Venezuelan-Style Brisket

Archives

• September 2019 - Pomodoro Sauce
• August 2019 - Edzo's Garlic-Parsley Butter
• July 2019 - Day Boat Sea Scallops with Yuzu Marmalade
• May 2019 - Sweet Corn
• April 2019 - Farm Bar Cheese Sauce
• March 2019 - Smoked Salmon Latke
• February 2019 - Mongolian Beef
• January 2019 - Apple Crostada
• December 2018 - Aunt Marilyn's Bundt Cake
• November 2018 - Acorn Squash
• October 2018 - Flautas De Pato (Sweet Potato Duck Flautas)