High rib \"Cuba libre\"

Name: High rib \"Cuba libre\"
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Ingredients: 3.5 kg High rib (from beef); 1 Vegetable Onion; 2 Carrots; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 1 TABLESPOON Cayenne pepper; 400 ml Coke; 5 TABLESPOONS Rum; 8 Allspice seeds; 4 Cloves; 1 Bay leaf; 2 coated tablespoons of cornflour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 10

3.5 kg High rib (from beef)
1 Vegetable Onion
2 Carrots
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
1 TABLESPOON Cayenne pepper
400 ml Coke
5 TABLESPOONS Rum
8 Allspice seeds
4 Cloves
1 Bay leaf
2 coated tablespoons of cornflour

Directions

1
Wash the meat and dab dry. Peel onion and carrots. Wash the carrots and cut them into large pieces. Heat lard in a large roasting pan with lid. Brown the meat thoroughly all around.
2
Season with salt and cayenne pepper. Add onion and fry for about 3 minutes. Pour on the cola and rum. Add spices. Bring everything to the boil.
3
Cover in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) and braise for 3 1⁄2-4 hours. Turn meat once in between.
4
Lift the roast out of the stock and let it drain briefly. Pour the braising stock through a sieve into a small pot and degrease. Bring to the boil, simmer for about 5 minutes. Stir starch with 5 tbsp. cold water until smooth. Bind the stock with it and simmer for about 2 minutes.
5
Season the sauce with salt. Dress everything. Serve with American potato salad.