Puerto Rican Beef Stew (carne Guisada Puertor Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
2 lbs: Beef top round, cut in 1"
Chunks,
1: Green pepper, seeded
4: Sweet chile peppers --,
Seeded,
2: Onion, peeled
4 Cloves: garlic, peeled
6: Fresh cilantro leaves --,
Washed,
1 tbsp: Vinegar, or fresh lime
Juice,
1/2 tsp: Dried oregano,
1/2 cup: Tomato sauce,
2: Bay leaves,
1 tbsp: Salt,
1/2 lbs: Carrot, cut in 1/2"
Pieces,
1 can: Green peas,
1/2 lbs: Potatoes, cubed
12: Olives, pimiento stuffed
1 tbsp: Capers,
1/2 cup: Seeded raisins --,
, optional
1/2 tsp: Salt,
Directions:
I love Puerto Rican Food!... Its usually simple, yet rich with lots
of cilantro and garlic!!. Enclosed are examples of 4 dishes that can
be simplified to taste. I always add mucho mas cilantro, peppers and
garlic with fresh ingredients (I never used canned foods).
I prefer to also add a pinch of red chili powder just to make it
interesting (not a traditional ingredient in Puerto Rican food).
In a large heavy kettle, brown meat in oil.
Add green pepper, sweet chili, onions, cloves, cilantro, vinegar (or
lime juice), oregano, tomato sauce, bay leaves, and salt. Mix and
bring to a boil. Reduce heat to low, cover and cook for 1 hour.
Add carrots to kettle. Drain liquid from peas into kettle and mix
(reserve peas) Bring rapidly to a boil, reduce to low, cover and
cook about 1 hr until meat is almost fork-tender..
Add potatoes, olives, capers, raisins, and 1/2 tsp salt, bring
rapidly to a boil, reduce heat to low, cover and cook about 1 hour,
or until meat is fork-tender and vegetables are done.
Ad reserved peas and mix. Taste and adjust seasoning (uncover, and
boil to thicken sauce to taste).
Tammie K Nakamura
Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0
From: Date:
Source from luhu.jp
of cilantro and garlic!!. Enclosed are examples of 4 dishes that can
be simplified to taste. I always add mucho mas cilantro, peppers and
garlic with fresh ingredients (I never used canned foods).
I prefer to also add a pinch of red chili powder just to make it
interesting (not a traditional ingredient in Puerto Rican food).
In a large heavy kettle, brown meat in oil.
Add green pepper, sweet chili, onions, cloves, cilantro, vinegar (or
lime juice), oregano, tomato sauce, bay leaves, and salt. Mix and
bring to a boil. Reduce heat to low, cover and cook for 1 hour.
Add carrots to kettle. Drain liquid from peas into kettle and mix
(reserve peas) Bring rapidly to a boil, reduce to low, cover and
cook about 1 hr until meat is almost fork-tender..
Add potatoes, olives, capers, raisins, and 1/2 tsp salt, bring
rapidly to a boil, reduce heat to low, cover and cook about 1 hour,
or until meat is fork-tender and vegetables are done.
Ad reserved peas and mix. Taste and adjust seasoning (uncover, and
boil to thicken sauce to taste).
Tammie K Nakamura
Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0
From: Date:
Source from luhu.jp
Tags
Beef