Carne Guisada is a beef dish slowly braised in tomato based sauce spiced with cumin, chili powder and jalapenos. Usually this is served with Mexican rice, beans, salad and/or tortillas. It’s the Latin Americans take on the classic beef stew. Having said that is also commonly served in nearby regions like Dominican Republic, Puerto Rico and even in TexMex restaurants.
There are different recipes for this dish. Like beef stew each household have different techniques or even secret ingredients they use to make their own version but regardless of the differences it all boils down to beef, tomatoes and Latin American spices. As for me, I will take on the simple and easy recipe. How about you, how do you cook your Carne Guisada?
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- 1 kg beef brisket or any stewing beef, cubed
- 1 400g can chopped tomatoes
- ½ cup tomato paste
- 3 cups beef stock
- 1 medium green bell pepper, diced
- 1 large jalapeno, finely chopped
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 2 pcs bay leaves
- 1 onion, diced
- 6 garlic cloves, minced
- freshly ground black pepper
- Season beef with salt and pepper then in a large skillet add oil and brown beef on all sides. Set it aside.
- In a pot add oil then sauté garlic and onions.
- Add the bell pepper and jalapeno then continue to sauté for 2 more minutes.
- Add cumin, chili powder, oregano then cook further for one more minute.
- Add the beef together with the bay leaves, chopped tomatoes and beef stock, bring to a boil then let it simmer in low heat for 1½ hrs. Check liquid levels once in a while and top of with water if it dries out.
- Add the tomato paste then continue to simmer for 30 more minutes or until beef is really fork tender.
- Season with salt and freshly ground black pepper then serve with fresh flour tortillas and rice.