I am a member of the Hispanic Kitchen and the founder, Jorge Bravo, has been very supportive of my blog and my dilemma. Jorge posted the picture of my carne guisada on Facebook and received 186 hits in a matter of a day. I was so surprised and happy. When you get a chance, go visit this wonderful site and the people that contribute to it.
We start with the basic “sofrito”. Sofrito is the base for most of Puerto Rican cooking.
ajices dulce (little sweet peppers)
*A leaf used in Caribbean cooking. You can substitute it with cilantro (coriander).
Everything that you see in the picture you blend with the exception of the laurel leaves. You can store in fridge, or as I do by filling a ice tray and after freezing put the cubes in a baggie.
Beef Stew ingredients:
2-1/2 – 3 lbs. Angus beef cut in about 1 inch cubes
½ cup sofrito
2 teaspoons of vinegar
1 8 oz. can tomato sauce – 2 cans water
3 tablespoons olive oil
3 carrots peeled and cut into ½ inch pieces
1 small onion
3 cloves garlic
3 potatoes peeled and cut in cubes
24 Spanish olives with pimentos*
4 tablespoons of capers*
2 laurel leaves
½ cup frozen peas
Salt and pepper to taste
*In some stores you can find a product by Goya called Alcaparrado which has the olives and caper mix.
Cut onions in small dice and crush the 3 cloves of garlic. In a casserole heat the olive oil and add onions, garlic then the meat. Brown the meat, add the sofirto, laurel leaves, vinegar, tomato sauce and water. Cover and at medium flame cook for about 1-1/2 hours. During this time you can check and stir meat a few times.
Add carrots, olives, capers and simmer for another hour. Check the meat. By this time it should be fork tender. At this time add the potatoes . Once potatoes have cooked you can add the peas and let rest.
This actually took about 3 hours. Now I know why Mami used her pressure cooker. I am deadly afraid of pressure cookers as I had a pretty bad accident years ago and my whole kitchen was splattered with black beans…not a pretty site.
I served the Carne Guisada with white rice and sweet plantain mash.
My mom, Violeta with Linda and Brandy.
This time it’s not Buen Provecho! It’s “Come, come que la comida se enfria” (eat, eat, the food is getting cold) her favorite saying.
Mami and me eons ago.