Wednesday, February 23, 2011

Carne Guisada

I made this on a Saturday night and reheated it in a crockpot on Sunday while we were at church. This was very tender and tasted great. My meat had a LOT of liquid when I cooked it for the first 20 minutes. Next time, I will drain the meat at this time. I had WAY too much liquid at the end.

Carne Guisada
Girlichef.com

3½ lbs. top sirloin, fat trimmed and cut into 1" cubes
1 Tbs. + ½ tsp. kosher salt
1½ tsp.. freshly ground black pepper
1 Tbs. cumin
2¼ tsp. garlic powder
1 c. beef broth + more as needed
1 large yellow onion (~1½ c.), cut into ½"dice
1 very large bell pepper (~1½ c.), cut into ½"dice
1 (14.5 oz) can diced tomatoes w/ green chilies

Toss the cubed sirloin with the salt, pepper, cumin, and garlic powder. Place them in a large Dutch oven and cover. Cook on med-high for 15 minutes. Reduce heat to medium and continue cooking for 20 minutes.

Add beef broth, replace lid and cook another 20 minutes. Add the onions and green peppers, stir. Cover and cook another 20 minutes. Pour in the can of tomatoes and chilies with their juices and continue to simmer for another 20 minutes. While the dish shouldn't be soupy, you also don't want it to dry out completely. Add in a bit more broth if it seems to be getting too dry.

It is done when the meat pulls apart easily...it should be extremely tender. Garnish with some chopped cilantro, if you wish...it will add a hit of freshness to the final dish.

We served this with tortillas and pinto beans.

1 comment:

  1. wow lovely its recipe and its very healthy ...Great your idea and very nice details shared in recently post . thanks


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