Carne En Su Jugo Beef In Its Own Juice Recipes

CARNE EN SU JUGO (MEAT IN ITS JUICES)

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
• Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
• Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
• Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

CARNE EN SU JUGO

Steps:

• Finely cut the meat into thin slices and then into small cubes. Place the meat in a glass bowl. Mix soy sauce, lime juice, and pepper and add to the meat. Let the meat marinate for a few minutes while you cook the bacon.
• Fry bacon in a medium-size Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towel and pour off all but 1 tablespoon fat from pot.
• Add the meat to the pot and cook at medium heat for about 8 minutes, during this time the meat will release some of its juices.
• While the meat is cooking, place chopped garlic, onion, cilantro and Serrano pepper into a blender with a cup of the broth and process until well blended. (If you are adding the tomatillos, add them in this step)
• Pour this mixture over the meat, add the rest of the broth, and taste to season with salt as well as ground pepper. Bring to a boil and then reduce heat to low, place lid to pot and simmer for about 20 minutes or more until meat is tender. This last cooking time will depend on the cut of meat you are using.

CARNE EN SU JUGO! (BEEF IN ITS OWN JUICE)

Steps:

• 1. Season meat with salt, pepper, and garlic salt, add meat to a large skillet, brown just until meat loses pink color add rest of ingredients, Chiles, onion and tomatoes. Cover and let it zimmer when you see that meat has good amount of juice add the chicken bouillon and stir cover and let zimmer on medium low for for 25 minutes or until meat is nice and tender.

CARNE EN SU JUGO (MEAT COOKED IN IT'S OWN JUICE)

Steps:

• In a large frying pan cook all the bacon to a nice crispy texture.
• While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency.
• Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned.
• After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot.
• Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth.
• Serve over black or pinto beans with grilled corn tortillas and enjoy.