Guisado A La Cerveza Beef Tenderloin And Beer Stew Food

GUISADO A LA CERVEZA (BEEF TENDERLOIN AND BEER STEW)

Steps:

• Heat a dutch oven over medium heat. Add the bacon and cook until crisp.Remove from heat.If it looks like there is more that 2 tbs grease, drain a little. Reserve the bacon.
• Add the beef and brown on both sides; add the onions and garlic. Cook until onion is wilted. Add chile and mix.
• Meanwhile in a bowl, whisk together the rest of the ingredients except the vinegar. Add to the beef. and bring to a boil. Lower the heat and cook, stirring once in a while, until the meat is tender and sauce has thickened.
• Add the vinegar and mix well. Sprinkle with the bacon bits and serve very hot.

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 (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.