GOLDEN VALLEY, Minn. - This Thanksgiving one local restaurant and hotel is going back to basics for its Thanksgiving celebration. The new Beacon Public House at the Commons Hotel at the University Of Minnesota is serving up turkey and all the trimmings with a whimsical spin.
The Commons Hotel
615 Washington Avenue S.E. Minneapolis, MN 55414
Not So Common Turkey "Ropa Vieja"
Chef Roly Cruz-Taura
The Commons Hotel Minneapolis, Minnesota
6 lbs Turkey Thighs
Salt & Fresh Ground Black Pepper to taste
2 Tbsp Olive Oil
1 each Poblano Pepper, halved and seeded
2 each Spanish Onions, Peeled and Quartered
2 each Carrots, Peeled & Chopped
3 each Celery Stalks, Washed & Chopped
4 each Garlic Cloves, Smashed
2 each Crumbled Bay Leaves
2 Tbsp Olive Oil
4 each Garlic, minced
4 each Jalapeno Pepper, Minced
2 each Poblano Pepper, Seeded and cut into Julienne
2 each Spanish Onions, Cut into julienne
1 Tbsp Salt, Kosher
1 Tbsp Sherry Wine Vinegar
½ cup Dry White Wine
1 Tbsp Tomato Paste
10 each Roma Tomatoes, Peeled, seeded and chopped
½ cup Flat Leaf Parsley, Finely Chopped
2 tsp Dry Oregano
½ tsp Ground Cumin
Season the Turkey thighs with salt and pepper. Heat a pot big enough to hold the turkey thighs, add the oil and then brown the turkey on all sides. Add the halved pepper, quartered onions, carrot, celery, smashed garlic and bay leaf. Add enough water to cover the turkey by 2 inches. Bring to a simmer and cook, uncovered for 2 hours until the the meat is very tender. Turn off the heat and let the meat cool in the liquid. The recipe can be prepared to this point and left overnight in the refrigerator.
Remove the meat from the liquid, using 2 forks, shred thighs into strands and set aside. Discard the vegetables and strain the broth. Return the broth to heat and simmer to reduce to half its volume (approximately 1 ½ cups)
Meanwhile heat 2 Tbsp of olive oil and over medium heat, cook the garlic, peppers, onion and 1 Tbsp Kosher salt for approximately 12 minutes. Add sherry wine vinegar and wine and continue cooking until almost all of the liquid has evaporated. Now add the tomato paste, reduced broth and tomatoes, cook for approximately 15 minutes over medium heat. Stir in the shredded meat, parsley, oregano and cumin. Simmer for 5 minutes and add salt and pepper if needed.
Enjoy with white rice and lime wedges.
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