Lomo de Res: A Costa Rican Culinary Adventure

This Week's Recipe Club: A Costa Rican Culinary Adventure

Date: August 1, 2005 - August 5, 2005
Guest Host: Chef David Nelson
Theme: A Costa Rican Culinary Adventure

Thursday:
Escabeche of Chicken;
Lomo de Res;
Homemade Flour Tortillas.

Volume 9, Issue 24 - August 4, 2005
Hello Friend,

Most entries in Costa Rica include beef, chicken or fish. As I mentioned earlier this week, the shrimp and lobster are expensive. If you are dining out, follow the basic rule of thumb when traveling, dine where the locals eat and you can be pretty sure that you are eating trusted foods prepared properly and tasty.



Lomo de Res
(I call it Braised Rib Eye Steak)

I found this recipe on a Costa Rican web site and decided to post it for you. The beef in Costa Rica is grass fed and is not what you would expect in North America. It is very lean and can be tough. In some of the hotels and fancy restaurants you will find beef imported from Argentina, which can be most excellent.

Makes 8 servings

Ingredients:

4 pounds steak rib eye, rinsed
1 teaspoon salt
1 teaspoon black pepper
4 cloves garlic, minced
3 cups beef stock
2 teaspoon Worcestershire sauce
1 tablespoon brown sugar
1 cup onions, sliced
1 1/2 cups green peppers, sliced
salt to taste

Preparation:

Preheat oven at 350 degrees.

Season steaks with salt, pepper and garlic in a bowl. Combine stock, Worcestershire sauce and brown sugar.

Place seasoned steaks in a large baking dish. Pour stock mix over seasoned steaks. Make a layer of onions and peppers on the top of the steaks. Cover with aluminum wrap and marinate at room temperature for ten minutes.

Bake mix for two hours or until steaks are tender. Take out from the oven and let it stand for 10 minutes.

Serve hot with rice.