Carne Guisada
Ingredients
for the meet
for the sauce
Instructions
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Marinate meat: Cut the beef into bite-sized pieces. In a bowl, mix with olive oil, vinegar, garlic, oregano, salt and pepper. Leave to infuse in the refrigerator for at least 1 hour (or overnight).
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Searing: Heat a large Dutch oven. Sear the marinated meat in batches so that it develops nice roasted aromas. Remove and set aside.
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Sauté vegetables: In the same pot, sauté the onion, bell pepper (and possibly jalapeño) over medium heat for about 5 minutes.
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Deglaze: Add the tomato paste and spices (cumin, paprika powder) and roast briefly. Deglaze with the chopped tomatoes and beef broth. Scrape the gravy from the bottom of the pot.
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Stewing: Return the meat and bay leaves to the pot. Bring everything to a boil, then reduce the heat to the lowest setting. Put the pot lid on and put the whole thing on for 1.5 to 2 hours simmer gently until the meat is butter-tender.
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To taste: Remove the bay leaves. If the sauce is too runny, remove the lid and simmer uncovered for the last 15 minutes. Season with salt and pepper
