CARNE CON PAPAS
Carne con papas is a traditional Cuban dish, with tender succulent meat and potatoes bursting with flavors.
Provided by Mike Benayoun
Categories Main Course
Time 2h10m
Number Of Ingredients 14
Steps:
- In a large hot skillet with oil, add pepper and onion. Sauté for 5 minutes, then add the garlic, paprika, cumin and salt. Cook for another 3 minutes.
- Add meat and brown on all sides for 5 minutes.
- Pour the tomato sauce and stir. Add the wine, water (or beef broth) and simmer, covered for at least 90 minutes, or until meat is tender.
- Add the potatoes, and capers. Cook for another 30 minutes or until the potatoes are tender.
- Serve by itself or with white rice.
CUBAN BEEF STEW: CARNE CON PAPAS
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.
CARNE GUISADA CON PAPAS
Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend - black peppercorns, cumin and garlic - plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.
Provided by Rachel Wharton
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
- Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
- Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
- Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.
CARNE CON PAPAS
An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.
Provided by HEATHERMUNOZ
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
- Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
- Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 20.4 g, Cholesterol 131.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 44.5 g, SaturatedFat 12.1 g, Sodium 1463.5 mg, Sugar 5 g
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