Posted by Joke at 4:21 PM
Poppy Buxom posted at 6:41 PM, September 24, 2006
I have run this recipe through my word processor and come up with the following:
"Vecchia" means old lady + the other part means "clothes" = old lady clothes = granny pants =
Cuban Granny Pants
And that's what I'll call it.
Joke posted at 6:46 PM, September 24, 2006
Cuban Granny Pants Cure Nomia.
(Take THAT, Google!)
blackbird posted at 8:47 PM, September 24, 2006
see, and now?
I'm a little scared of it as I can only picture shredded, um, pants.
Poppy needs soup!
Post a soup recipe!
Poppy Buxom posted at 11:55 PM, September 24, 2006
It's OK--That Stud Muffin I Married 18 Years Ago Today made a big pot of chickeny goodness today.
Bec of the Ladies Lounge posted at 4:13 AM, September 25, 2006
Not fair - it's baked fish on the menu in the House of the Ladies Lounge tonight but now all I want is beefy granny pants. In shreds.
Gina posted at 9:12 AM, September 25, 2006
My mom's side of the family eats the Cuban Granny Pants all the time, usually in the form of sandwiches. Makes the house smell so good!
Joke posted at 10:53 PM, September 25, 2006
You realize you're making the Google perverts all giddy, don't ya?
Bec of the Ladies Lounge posted at 8:14 AM, September 26, 2006
24 hours of lusting for the ingredients of Cuban shredded beefy granny pants. I'm buying the ingredients on the way home tomorrow.
I hope you're happy.
Bec of the Ladies Lounge posted at 8:16 AM, September 26, 2006
Make that 28 hours, I've just checked the time stamps on the comments.
Joke posted at 8:26 AM, September 26, 2006
When you find the suitable cut of beef, let me know so that I may update the post.
Bec of the Ladies Lounge posted at 9:21 AM, September 27, 2006
Failed dismally so far: had to run home for IT guy (major techie saga at my house) on Tuesday and didn't get out of office until after 8ish tonight. The quest continues!
Bec of the Ladies Lounge posted at 9:22 AM, September 27, 2006
Damn, forgot to ask: is it my ageing eyes or does the front recipe card in the pictured box read "curried saffron bread"?
Joke posted at 9:26 AM, September 27, 2006
It might also be "Cornish Saffron Bread" although what they'd be doing with saffron in Cornwall is something of a mystery.
Badger posted at 10:09 AM, September 27, 2006
Well obviously they're making bread with it. Duh.
I lurve ropa vieja.
Bec of the Ladies Lounge posted at 4:09 AM, September 30, 2006
Ok, Shredded Cuban Granny Pants is on the House of the Ladies Lounge menu for Sunday night. I settled for skirt steaks - do you have that cut? It's looooooong grained and reasonably thick but not a chunk like shoulder so I'll just watch the cooking time.
If you happen to see this, Joke, can you advise whether browning before stewing is necessary or desirable? Ta.
It's taken six days, but once I've got the recipe lust, I don't rest til I'm satisfied.
All of which adds up to some seriously pissed off blogging tomorrow night if the Australian version of the Granny Pants fails to shred sweetly.
I'll get back to ya.
Joke posted at 8:34 AM, September 30, 2006
Skirt we have. We generally use it more in the sear-it-quickly-over-live-fire mode, but I can't imagine why it couldn't work. (Since it's a very popular cut for Mexican food, it's gotten quite expensive here.)
The weird thing about this recipe is that the beef is NOT to be seared. You just poach it low and slow.
Bec of the Ladies Lounge posted at 11:58 PM, September 30, 2006
Bewdy. Off to start it now.
Kim posted at 6:11 AM, October 01, 2006
this is so on our menu this week. I've got some chuck steak in the freezer and considering the required long cooking time, it should work a treat.
Bec - did you make it tonight?
It's going to be called Cuban Granny Pants in this house too.
What do you poach it in? Stock or water? And how much for how long? I'm guessing minimum of an hour, 1.5hrs being ideal? Do you just keep topping up the water? I just would have browned it in a pan then cooked it almost like a casserole, shredding the beef at the end, but then I guess that would have been more Italian than Cuban. Or some such.
Joke posted at 7:42 AM, October 01, 2006
I put it in one of those giganticmous (i.e. 6 quart/5.X liter) dutch oven thingies, filling it to the brim with water. I then put the heat on the burner as low as it will go and I subsequently forget about it.
Stock/broth generally brings about the problem of salt which gets concentrated.
1 to 1.5 hours should be fine but the longer the better. I stop the poaching phase when water is now level with the beef.
The fact this recipe does not call for the beef to be browned beforehand makes it ideal for a crockpot sort of application.
Kim posted at 8:59 AM, October 01, 2006
Ahhh, so it's a big hunk of meat then (eat your heart out perverted Googlers) rather than thick cut steaks.
I asked Chef, he wasn't helpful at all. I shall pull out one of his textbooks.
Joke posted at 9:02 AM, October 01, 2006
Something in the flank/brisket family. Broad, flat not more than 2" (5cm) thick and with a visible, lo-o-o-o-o-ong grain.
It is the aforesaid grain that allows the beef to shred nicely. Once it's shredded up, the beef should be in long strands, like spaghetti.
Bec of the Ladies Lounge posted at 8:44 PM, October 01, 2006
The skirt steak worked a treat - it comes thick cut anyway, but not to the 2" mark. Spaghetti-like strands? Absolutely.
Photos about to go up on my blog.
Stomper Girl posted at 1:06 AM, October 03, 2006
Hello, I've popped in from Bec and wanted to say how much I have enjoyed both your stories of the Cuban Granny Pants. I recently saw someone wearing an apron which said "I'm Italian. I don't need a recipe." I see now this is true.
Joke posted at 8:05 AM, October 03, 2006
Hello and welcome SG! It's very true of the Italians and if you want to see real conversational fireworks you don't broach the normally taboo subject of religion or politics...you ask two Italians to discuss the best way to make ____ sauce.
Sometimes you have to intervene before blood insults ensue.