Carne A La Castellancastilian Style Sliced Beef Recipes

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CARNE GUISADO - COLOMBIAN STEWED BEEF



Carne Guisado - Colombian Stewed Beef image

A delicious dish with beef, spices and tomatoes. Serve over rice with fried crispy plantains called 'patacon' and a simple salad with a twist of lime and olive oil, salt and pepper.

Provided by WonderMima

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb flank steak
2 tablespoons vegetable oil
4 garlic cloves
2 teaspoons ground cumin
6 roma tomatoes
2 medium onions
2 beef bouillon cubes (prefer Maggie or Knorr brand)
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat the oil in a skillet and sauté flank steak until browned.
  • Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
  • Add the flank steak, water, bouillon, salt and pepper.
  • Allow to simmer on low until tender and meat pulls apart with a fork.
  • Pull the steak apart into bite sized pieces.
  • Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
  • Enjoy!

CARNE GUISADA (STEWED BEEF)



Carne Guisada (Stewed Beef) image

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic sofrito and tomatoes, producing a rich, delicious dish you're likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Provided by Von Diaz

Categories     meat, soups and stews, vegetables, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

2 teaspoons olive oil
2 teaspoons white vinegar
2 large garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 to 3 pounds beef chuck roast or boneless short ribs (see Note), trimmed of excess fat and cut into 2-inch pieces
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more as needed
1 cup fresh sofrito
1 tablespoon store-bought or homemade sazón
1 1/2 cups low-sodium beef broth (or water), plus more if needed
1 (14.5-ounce) can whole peeled tomatoes, chopped
3 dried bay leaves
1 medium carrot, peeled and chopped
1 large celery stalk, chopped
1 pound Yukon Gold potatoes, peeled and chopped
Cooked white rice, for serving

Steps:

  • Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.
  • Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.
  • Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.
  • Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.
  • Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.
  • Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.
  • Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.
  • Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.
  • Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

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