2 Tbsp butter<\/p>\n\n\n\n
2 medium garlic cloves, minced<\/p>\n\n\n\n
1 medium onion, minced<\/p>\n\n\n\n
\u00bd c minced carrot<\/p>\n\n\n\n
\u00bd c minced celery<\/p>\n\n\n\n
1 slice bread, crusts removed, torn into rough pieces<\/p>\n\n\n\n
4 oz white mushrooms<\/p>\n\n\n\n
\u00bd c sofrito (recipe below)<\/p>\n\n\n\n
Freshly ground black pepper<\/p>\n\n\n\n
1 \u00bd lb ground beef<\/p>\n\n\n\n
1 \u00bd tsp Italian seasoning (Oaktown Spice Erbe Italiano di Lusso)<\/p>\n\n\n\n
1 large egg<\/p>\n\n\n\n
Kosher salt<\/p>\n\n\n\n
1 tsp paprika<\/p>\n\n\n\n
Glaze:<\/p>\n\n\n\n
\u00bd c sofrito<\/p>\n\n\n\n
2 Tbsp packed light brown sugar<\/p>\n\n\n\n
\u00bc c cider vinegar<\/p>\n\n\n\n
\u00bd tsp ground black pepper<\/p>\n\n\n\n
Cayenne or other red pepper to taste<\/p>\n\n\n\n
Preheat oven to 350 degrees.<\/p>\n\n\n\n
In a skillet, heat butter over medium heat until it foams. Add garlic, onion, carrots and celery and cook until softened, about 5 minutes. Let cool. In a food processor, coarsely chop bread and mushrooms.<\/p>\n\n\n\n
In a large bowl, combine beef, mushroom mixture, cooled vegetables, spices and egg. Mix until beef is tacky.<\/p>\n\n\n\n
Prepare glaze:<\/p>\n\n\n\n
Combine ingredients in a blender and puree until smooth. Transfer to a saucepan and cook over medium high heat until thick \u2013 10 minutes. Remove from heat.<\/p>\n\n\n\n
Press meat into pan (8×8 square works). Cook for 10-15 minutes, then top it with \u00bd c glaze and continue cooking 10-15 minutes. Let rest 10 minutes. Cut and serve.<\/p>\n\n\n\n
Red Sofrito (makes 3 cups)<\/p>\n\n\n\n
2 Tbsp olive oil<\/p>\n\n\n\n
1 onion, small, diced<\/p>\n\n\n\n
2 garlic cloves, minced<\/p>\n\n\n\n
2 shallots, minced<\/p>\n\n\n\n
1 tsp paprika<\/p>\n\n\n\n
4 oz canned diced green chiles<\/p>\n\n\n\n
2 roasted bell peppers, peeled, seeded and chopped<\/p>\n\n\n\n
1 28 oz can diced tomatoes, drained<\/p>\n\n\n\n
\u00bd c chicken stock<\/p>\n\n\n\n
Put oil in skillet and place over medium heat. When hot, add onion, garlic and shallots. Cook until onions start to brown, about 12 minutes. Stir in paprika; cook 2 more minutes. Add chiles, roasted pepper, tomatoes and stock. Bring to a boil, reduce to simmer and cook until almost dry, about 30 minutes. Use a potato masher to break up tomatoes into smaller chunks, if desired. Add salt to taste.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
2 Tbsp butter 2 medium garlic cloves, minced 1 medium onion, minced \u00bd c minced carrot \u00bd c minced celery 1 slice bread, crusts removed, torn into rough pieces 4 oz white mushrooms \u00bd c sofrito (recipe below) Freshly ground black pepper 1 \u00bd lb ground beef 1 \u00bd tsp Italian seasoning (Oaktown Spice Erbe … <\/p>\n