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Spanish Coca with Candied Red Peppers and Pulled Beef

Coca, a Spanish style flatbread, gets two great toppings. Candied Red Peppers and slow cooked pulled beef inspired by oxtail stew make great tapas.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Spanish
Servings: 8 Tapas
Ingredients

Caco Dough

  • 4 tsp Yeast
  • 2 tsp Kosher Salt
  • 4 cups A P Flour
  • 2 ½ cups water
  • 2 Tbs Extra Virgin Olive Oil

Candied Red Peppers

  • 2 Tbs Extra Virgin Olive Oil
  • 1 medium onion sliced thin
  • 3 cups Roasted Red Peppers Personally, I use my ever present piquillo peppers, but you can use any roasted red pepper for this.
  • 5 Tbs granulated sugar
  • 2 Tbs Sherry Vinegar
  • 2 Tbs water
  • Kosher salt to taste

Pulled Beef

  • 1 lb london broil
  • ½ cup canned tomato sauce
  • ½ cup beef stock/broth
  • ¼ cup red onion roughly diced
  • ¼ cup carrot roughly chopped
  • ¼ cup Red Pepper roughly diced
  • 2 Cloves garlic roughly chopped
  • 2 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 Tbs Extra Virgin Olive Oil
  • ½ cup chopped green onions
  • Salt and pepper to taste

Instructions

Caco Dough

  • Combine flour salt and yeast in the bowl of a stand mixer and whisk together until thoroughly combined
  • Add water and olive oil to the flour mixture
  • Using the paddle attachment turn the mixer on the lowest speed until the dough just starts to combine
  • Switch to the dough hook and turn the stand mixer on to medium low for five minutes or until the dog is smooth and elastic
  • Spray the top of the dough with cooking spray. Cover with a clean cloth and place in a warm location to rise.
  • Allow the dough to rise until it is doubled in size approximately one hour
  • When ready to use the gel cut it into four equal pieces and roll out one coca from each piece

Candied Red Peppers

  • Heat the olive oil in a large skillet over medium high heat
  • Add the onions and cook stirring occasionally until very soft but not browned, about 6 minutes
  • Add the roasted peppers, stir to combine with the onions and cook until heated through, about 5 minutes,
  • Sprinkle the granulated sugar over the top of the peppers and onions
  • Add the sherry vinegar and water and stir until the sugar is dissolved
  • Bring the liquids to a boil then reduce the heat to low and simmer until the liquids are almost completely evaporated, stirring occasionally
  • Remove peppers and onions from the heat and let cool before adding to the coca

Pulled Beef

  • Preheat the oven t0 300F/150C and Spray an 8”x8” baking dish with cooking spray
  • Heat 1 TSP of olive oil in a skillet over medium high heat
  • Add the onions, carrots, peppers, and garlic and cook until just beginning to soften, stirring occasionally, about 5 - 8 minutes
  • Transfer cooked vegetables to a large (at least 2 cup) measuring cup
  • Return the pan to the heat, add the remaining TBS of Olive Oil
  • Add the tomato sauce, beef stock, paprika, and cumin
  • Using an immersion blender, process until smooth and combined
  • Cut london broil into 6 - 8 large chunks. Season with salt in pepper
  • Add to hot pan, and cook on each side until brown and crusty, about 3 - 4 mins per side
  • Place the browned beef into the baking dish.
  • For the tomato sauce over the browned beef and spread it evenly
  • Cover the pan tightly with foil and put it into the 300° oven for three hours
  • Remove from oven, let cool slightly, then using two forks, pull the meat apart into shredded beef

Notes

Makes 4 cocas -- two of each variety. Serves 2 -4 as dinner, 8 - 10 as tapas.