Spanish Coca with Candied Red Peppers and Pulled Beef
Servings: 8 Tapas
Coca, a Spanish style flatbread, gets two great toppings. Candied Red Peppers and slow cooked pulled beef inspired by oxtail stew make great tapas.
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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.