Post by Granny Smith on Apr 5, 2008 11:22:45 GMT -5
Carne Guisada
contributed by chilipalmer
A Hispanic lady gave me this recipe, and then another Hispanic lady tasted it and said it was more like steak ranchero. Being whiter than white, I don't know, don't care, so long as it tastes good. Which it does.
Carne Guisada
2# cubed sirloin
2 c. pintos, cooked
3 potatoes, peeled and diced
1 onion, diced
1 red bell pepper
3 cloves garlic
2 tsp-1/4 c. chili powder (to your tastes)
1 tsp ground cumin
1 tsp salt
2 tsp beef boullion paste, or enough dry granules to make one cup reconstituted broth
canola oil
cornmeal
bean flour
water
In a heavy stockpot, brown beef, garlic and onion until fragrant and carmelised. Add spices, boullion and enough water to just cover. Cover with heavy lid and simmer for two hours or until beef is cooked and nearly tender. Meanwhile, seed bell pepper and cut into strips. Toss lightly in a little oil and roast in the oven until soft and just a little charred. Divide into two portions.
Add potatoes, beans and half the roasted red pepper to the pot; check to make sure beef is still covered with water. Puree remaining roasted pepper in a blender and stir it into the meat. Cover and simmer for twenty minutes. Add a spoonful of cornmeal and one of bean flour, stir well to prevent lumping - this adds flavor as well as thickens it. Continue simmering for a few minutes, add more cornmeal and bean flour if the guisada is too runny (should be thick, like chili.) Guisada is done when it is thick, the beef is falling apart and the potatoes are fork-tender.
Serve over white rice with tortillas or cornbread. VERY filling and beefy comfort food. Makes enough for ten people.
contributed by chilipalmer
A Hispanic lady gave me this recipe, and then another Hispanic lady tasted it and said it was more like steak ranchero. Being whiter than white, I don't know, don't care, so long as it tastes good. Which it does.
Carne Guisada
2# cubed sirloin
2 c. pintos, cooked
3 potatoes, peeled and diced
1 onion, diced
1 red bell pepper
3 cloves garlic
2 tsp-1/4 c. chili powder (to your tastes)
1 tsp ground cumin
1 tsp salt
2 tsp beef boullion paste, or enough dry granules to make one cup reconstituted broth
canola oil
cornmeal
bean flour
water
In a heavy stockpot, brown beef, garlic and onion until fragrant and carmelised. Add spices, boullion and enough water to just cover. Cover with heavy lid and simmer for two hours or until beef is cooked and nearly tender. Meanwhile, seed bell pepper and cut into strips. Toss lightly in a little oil and roast in the oven until soft and just a little charred. Divide into two portions.
Add potatoes, beans and half the roasted red pepper to the pot; check to make sure beef is still covered with water. Puree remaining roasted pepper in a blender and stir it into the meat. Cover and simmer for twenty minutes. Add a spoonful of cornmeal and one of bean flour, stir well to prevent lumping - this adds flavor as well as thickens it. Continue simmering for a few minutes, add more cornmeal and bean flour if the guisada is too runny (should be thick, like chili.) Guisada is done when it is thick, the beef is falling apart and the potatoes are fork-tender.
Serve over white rice with tortillas or cornbread. VERY filling and beefy comfort food. Makes enough for ten people.