Carne Guisada Braised Beef Food

[RECIPE + VIDEO] RES GUISADA (DOMINICAN-STYLE BRAISED BEEF)

Steps:

• Seasoning the meat: Season the meat with pepper, oregano, and a teaspoon of salt. Add the lime juice to the meat. Stir to coat all the meat with the seasonings.Let it rest for 20 minutes in the refrigerator (see notes).
• Browning the meat: Heat the oil in a heavy-bottomed pot over high heat and add the meat and brown.
• Cooking the meat: Add 4 tablespoons of water, stir and cover. Lower the heat to medium-low.Repeat the process of adding water, stirring, and cooking covered until the meat is very tender, being careful not to burn it.This process can take 35 mins. to 1½ hours depending on the meat (see notes).
• Cooking vegetables: Once the meat is tender, add peppers, onion, tomatoes, and garlic. Stir, then cook covered until the vegetables are soft.
• Making sauce: Add the tomato sauce and 1 cup of water and let it reduce to obtain a light sauce.Season with salt to taste, and sprinkle with the parsley. Remove from heat.
• Serving: Serve with arroz blanco, a side dish (or salad), and beans. It also goes great with moro de habichuelas (Dominican rice and beans).

CARNE GUISADA (STEWED BEEF)

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.

CARNE GUISADA

Steps:

• In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

AUTHENTIC CARNE GUISADA

Steps:

• Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
• Add onion and garlic and cook until onions are translucent.
• Add stock, chili powder, comino, salt, and pepper.
• Bring to a simmer and cook for 2-3 hours or until beef is very tender.
• In a separate skillet mix flour and oil together to form a roux.
• Cook over medium high heat until a dark beige color, about 5 minutes.
• Be careful not to let it burn.
• Carefully add roux to stewed beef.
• Be very careful because it can splatter.
• Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
• Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Preheat oven to 350 degrees F.
• Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
• Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
• Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
• Serve as is, or on rice, or folded into warm tortillas.

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.

CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)

Steps:

• Season the beef stew meat with the cumin, salt and pepper. Set aside.
• In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
• Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
• Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.