Seswaa Stewed Beef Recipes

SESWAA (STEWED BEEF)

Steps:

• Preheat oven to 300 degrees F.
• In a Dutch oven, heat the oil over medium high heat and brown the beef on all sides, about 10 minutes.
• Season with salt, then cover with water; cover Dutch oven and bring contents to a boil.
• Place Dutch oven in the pre-heated oven for 2 1/2 to 3 hours; meat should be very tender.
• Shred beef and season with additional salt, if needed.
• Liquid can be reduced, or thickened, to your liking by boiling it down further on the stove-top.

CARNE GUISADA (STEWED BEEF)

Steps:

• - dissolve the beef bouillon cube (Maggi) in about 3 tbs of hot water.
• - dissolve the tomato paste in about 1/2 cup of hot water.
• - marinate the beef cubes for at least 3 hours in the following:.
• -- garlic, grated onion, oregano, cilantro, parsley, dissolved beef cube and tomato paste.
• - remove beef pieces, save marinade for later use.
• - heat oil to high temperature (around 425 degrees F) and brown beef cubes on all sides.
• - reduce oil temperature to medium and add the carrot, celery, bay leaf and green bell pepper and cook for about 3 minutes.
• - add the reserved marinade.
• - cover and simmer for 20 minutes.stir frequently.
• - Add the rest of the water and taste for salt and pepper and adjust if needed.
• - Continue to simmer for 30 minutes longer. (beef cubes should be very tender).
• - serve it hot with boiled white rice.

CARNE GUISADO - COLOMBIAN STEWED BEEF

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!

CACOILA (PORTUGUESE STEWED BEEF)

Steps:

• The day before cooking, marinate meat with crushed red peppers in a plastic bag or covered dish, overnight.
• Place onion slices, parsley, garlic and bay leaf in the bottom of a large heavy Dutch oven.
• Place meat on top, dot with butter, and pour combined wine and tomato sauce over all.
• Bring to a boil, then cover and simmer over very low heat for 3 to 4 hours, until meat is very tender and sauce is thickened.
• Serve with pasta, rice or boiled white potatoes.