_las Piedras Recipes

_LAS PIEDRAS

_Las Piedras image

Number Of Ingredients 0

Ingredients

Steps:

For those of you who didn't take high school Spanish this translates to 'The Rocks'. Las Piedras Ranch owned by Dwain and Sandy Riney of Montgomery, Texas, is aptly named. Located in Real County, WNW of San Antonio, Las Piedras Ranch exemplifies the Texas 'Hill Country'! Their ranch, though not large by Texas standards, supports a healthy population of native wildlife and is also host to numerous exotic species. These wild, free ranging exotics escaped from neighboring ranches years ago. Dwain and Sandy recently invited me down to cook for some of their hunters. This particular hunt is a 'special hunt' for both the Riney family and the hunters. Once a year Dwain and Sandy donate a hunt for exotic species at Las Piedras to the Montgomery County Cattle Barons' Ball and benefit auction. The money raised from this annual event benefits the Montgomery County Unit of the American Cancer Society. In the course of my visit Dwain pulled out the 'ranch recipe box' and selected several favorites of his and Sandy's that he thought I'd like. In addition Sandy has since called me with a couple of other old family favorites. We hate to think of family heirlooms disappearing, but it happens when you prepare these recipes. My thanks to Dwain and Sandy for sharing them and inviting me down to share their corner of heaven in the Texas Hill Country!Spiced with More Tall Tales - Appetizers

LAS PIEDRAS CARNE GUISADA

Las Piedras Carne Guisada image

Number Of Ingredients 9

Ingredients

2 pounds beef chuck roast, trimmed of fat, and cut into 1-inch chucks
2 small yellow onions, diced
4 cloves garlic, minced
2 jalapeño peppers, seeded and diced (more if you like it hot)
4 to 5 medium tomatoes, diced or 2 (15-oz) cans of stewed tomatoes, chopped
2 tablespoons vegetable oil or bacon drippings
1 teaspoon ground cumin
1 tablespoon mild chili powder
2 cups beef stock base, water or 2 bouillon cubes dissolved in 2 cups water

Steps:

On your camp stove quickly brown the meat in the oil over fairly high heat in a 12-inch or Deep 12-inch Dutch oven. Add remaining ingredients and reduce the heat to low for fifteen minutes while you start your charcoal. Set the Dutch in the firepan over 6-8 briquets with 14-16 on top. Check the amount of liquid and add a little water if necessary. Stir occasionally and refresh your briquets in about 1-1 1/2 hours. Best if cooked for 3-4 hours. Serves 6-8.

Nutrition Facts : Nutritional Facts Serves

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