CARNE GUISADA (LATIN BEEF STEW)
Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 14
Steps:
- In a large dutch oven or heavy pot, heat oil over medium heat.
- Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
- Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
- Cover and simmer on low heat 1 1/2 hours.
- Test to make sure beef is tender, if not cook another 15 minutes.
- Add potatoes and cook until soft, about 20 minutes depending on the size.
- In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 - 3 minutes.
- Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes stirring.
- Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
- Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.
- Add the potatoes, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.
Nutrition Facts : Calories 234 kcal, Carbohydrate 12.5 g, Protein 34 g, Fat 5 g, SaturatedFat 1.5 g, Cholesterol 86.5 mg, Sodium 276.5 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 cup
CROCK POT CARNE GUISADA (LATIN BEEF STEW)
Crock pot carne guisada is a slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante - it's a must and really brightens the flavors and rounds out the dish!
Provided by Gina
Categories Dinner
Time 6h30m
Number Of Ingredients 16
Steps:
- Heat a large nonstick skillet over medium heat.
- Add 1 teaspoon of oil, scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt.
- Cook another 2 minutes, then place in the slow cooker.
- Wipe the skillet, add remaining oil and increase the heat to medium high.
- Add the beef and brown on all side, about 4 minutes.
- Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
- Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt.
- Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.
Nutrition Facts : ServingSize 1 scant cup, Calories 263 kcal, Carbohydrate 17 g, Protein 32 g, Fat 7 g, SaturatedFat 1.5 g, Cholesterol 53 mg, Sodium 276 mg, Fiber 2 g, Sugar 1 g
LATIN BEEF BRISKET WITH CHIMICHURRI
This comes from "Adventures in Jewish Cooking" and I haven't made it yet. This recipe is a lot more detailed than the other easy ones I have posted. I love the spices used. Note, this has a 24-48 hour marination and I didn't include it in the recipe time.
Provided by Oolala
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- To make chimichurri: in a food processor, with the machine running, drop garlic, jalapenos and bay leaves through the feed tube to chop them.
- Add parsley, cilantro and oregano. Pulse to chop.
- Then, with the machine running, add the vinegar and oil, scraping down the sides of the bowl as needed, and blend until smooth.
- Season, to taste, with salt.
- Pour 1 cup of the chimichurri into a covered container and refrigerate.
- Mix the remaining chimichurri with the water in a large non-reactive (stainless steel, ceramic or glass) baking dish.
- Marinate the meat in this for 24 to 48 hours, covered with plastic wrap, in the refrigerator.
- When ready to cook, postition rack in center of Preheated 350 degree oven.
- Transfer brisket and marinade to a roasting pan or non-reactive dutch oven.
- Cover and bake until very tender; around 3 1/2 hours.
- Cool slightly before cutting on the diagonal.
- Serve with the heated cup of chimichurri sauce that was reserved.
MEXICAN BEEF STEW
This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.
Provided by Rachael Ray : Food Network
Time 4h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 275 degrees F.
- Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
- Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
- In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
- Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.
LATIN BEEF
Make and share this Latin Beef recipe from Food.com.
Provided by Computer Chef
Categories Meat
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients to slow cooker. Cook 6 hours on high. Add can beef broth after 4 hours.
Nutrition Facts : Calories 214.7, Fat 9.8, SaturatedFat 4, Cholesterol 46.5, Sodium 387.8, Carbohydrate 6, Fiber 1.3, Sugar 2.8, Protein 25.2
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