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Beef Coulotte with Salsa Lizano

Chairman’s Reserve® Meats Beef Coulotte with salsa lizano served with with gallo pinto, fried plantain chips, and a cilantro Costa Rican chimichurri sauce.

by Chef Hugo Miranda


This recipe was made in partnership with Tyson Fresh Meats Foodservice.



Beef Coulotte

INGREDIENTS

METHOD

  1. Roast at 350 degrees for 20 minutes.

Gallo Pinto (Costa Rican Fried Rice)

INGREDIENTS

  • 2 oz. Minced garlic
  • 2 oz. Minced onion
  • 2 oz. Minced bell pepper
  • 1 cup Black beans
  • 2 cups White rice
  • 1 oz. Bay leaf
  • 4 oz. Butter
  • 1 tbsp. Kosher salt
  • 1/2 tbsp. Black pepper
  • 3 oz. Chopped cilantro

METHOD

  1. Heat the olive oil over medium heat in a large skillet. Add the peppers, onion, and garlic and cook until translucent, about 5 minutes.
  2. Add the beans and their liquid and reduce the heat to low. Cook for about 5 minutes, stirring occasionally, until most — but not all — of the liquid is reduced.
  3. Add the rice. Cook, stirring, until warmed through. Season with salt and pepper.
  4. TIP: I use about 1/2 teaspoon to 3/4 teaspoon kosher salt, and 12 turns fresh black pepper.
  5. Stir in most of the cilantro, and the Lizano (if using). Serve, topped with the remaining cilantro.

Costa Rican Chimichurri

INGREDIENTS

  • 2 cups Cilantro
  • 2 oz. Garlic
  • 3 oz. Jalapeno
  • 1/2 cup. Lime juice
  • 4 oz. Fish sauce
  • 1 tbsp. Red pepper flakes
  • 1 tbsp. Kosher salt
  • 1/2 tbsp. Black pepper

METHOD

  1. Puree ingredients in a food processor. Cover and hold at room temperature for up to 2 hours, or store for longer in the refrigerator.

Barbacoa Sauce

INGREDIENTS

  • 5 ea. Guajillo chiles seeds removed
  • 4 ea. Arbol chiles seeds removed
  • 2 ea. Plum tomatoes
  • 2 ea. Large tomatillos
  • 1 tsp. Sesame seeds
  • 1/8 tsp. Whole cumin seeds
  • 1/8 tsp. Dried thyme
  • 1/2 ea. White onion
  • 2 cloves Garlic, in husk
  • Salt as needed

METHOD

  1. 350°F place tomatillos tomatoes, onions, árbol chiles, and garlic on a baking sheet. Lightly cover with foil and bake until soft, about 15 minutes.
  2. Toast guajillos in a dry cast-iron skillet, about 30 seconds on each side. Place them in a bowl and pour boiling water over them to hydrate them, about 10 minutes.
  3. Toast the sesame seeds, cumin, and thyme until the seeds are slightly browned.
  4. Toast the onion and garlic in the dry skillet until the onion has some char, and the garlic has browned on the outside. Remove the garlic husk.
  5. Add everything to a blender and puree until smooth. Pour it through a fine mesh strainer for a smooth sauce.