Carne Guisado Guisado De Res Recipes

MEXICAN BEEF STEW

Steps:

• Heat oil (or lard) in a large skillet, at medium-high. Season the meat with salt and add to the saucepan to cook.
• While the meat is cooking, grind the garlic, peppercorns, and cumin in the molcajete (mortar). Add 2 tablespoons of water to the molcajete mixture to form a paste and add it
• to the meat. By the time you add this spice mixture, the meat should be releasing its juices. Cook for 5 more minutes and lower the heat and place the lid to slowly cook the meat.
• Cook the meat for about 20 minutes and before all the liquid gets dry, add the diced onion and green pepper. Stir and cook for 3-4 minutes. Now, add the tomatoes, stir again, and place the lid to slowly simmer the stew.
• After 20 minutes, check the meat for doneness; depending on the cut of meat the cooking time will vary, it has to be fork tender. Just to be safe, keep checking the stew every 10 to 15 minutes, until you see that the meat is soft.
• Season with salt a few minutes before it finishes cooking and serve with rice, pinto beans, and warm flour tortillas.

CARNE GUISADA

Steps:

• Blend together everything but the beef, water, and cornstarch.
• Place beef cubes into your Instant Pot and cover with the blended veggies.
• Use the 3/4 cup water to wash out the blender and pour that into your pot.
• Cook at High Pressure for 20 minutes, and release pressure quickly
• Turn your pot on to Sauté and get the stew on a full boil. If you have a lot of liquid, boil for 5-10 minutes to reduce the liquid.
• Make a cornstarch slurry (mix the corn flour with some water), and pour it into the boiling stew and stir until it thickens.

CARNE DE RES GUISADA - DOMINICAN BEEF STEW

Steps:

• Cut the Beef (2 pound) into 1 inch pieces.
• Juice the Lime (1).
• Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).
• In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
• In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
• When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
• Slice the Onion (1/2).
• Slice the Cubanelle Pepper (1/2).
• Slice the Red Bell Pepper (1/2).
• Chop the Fresh Cilantro (to taste).
• Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
• Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!

CARNE GUISADA RECIPE

Steps:

• Pat dry the cubed beef to remove excess moisture.
• Place a large cast iron pan or Dutch oven on medium-high heat. When hot, add the canola oil and cubed beef without crowding the pan (see note).
• Sauté the beef for 5 minutes, turning every few minutes until brown on all sides. Repeat with remaining beef if batches are necessary.
• Reduce heat to medium and add the onion, garlic and green pepper to the beef. Sauté for 3-4 minutes.
• Add the tomatoes, cumin, optional oregano, optional jalapeño, salt, pepper and broth. Bring to a boil.
• Reduce heat to low and cover the pan. (You can also transfer to a crock pot at this point if you prefer - see note.)
• Simmer for 60-90 minutes or until the beef is tender. Add extra broth halfway if needed to prevent sticking.
• If the sauce looks runny, sprinkle in the optional flour and boil for several minutes to thicken up a gravy, stirring regularly to dissolve any lumps.
• Serve with rice, potatoes or tortillas.

SLOW-COOKER CARNE GUISADA

Steps:

• Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
• In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

PUERTO RICAN CARNE GUISADA

Steps:

• Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
• Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
• Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
• After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
• Taste the stew and season with additional adobo or salt if desired.
• Serve with rice.

CARNE GUISADA | DOMINICAN STYLE BEEF STEW | CHEF ZEE COOKS

Steps:

• Combine sliced and peppers in a bowl. Add vinegar. Set aside
• In a large mixing bowl, add cubed steak and season with sofrito, Dominican Oregano, sazon, Chicken Bouillon/Adobo or salt of choice, black pepper, and fresh lime. Mix until everything is well combined. Let meat marinate for at 20 minutes or even overnight. Note-- if you're not using homemade sofrito feel free to substitute by adding diced onions, peppers, and garlic in stead.
• In a deep-sided skillet over medium heat, add olive oil (or oil of choice) along with 1 tsp of sugar in the center of pot. Let oil warm up until sugar begins to caramelize
• Once sugar has caramelize, carefully add the meat. Brown meat on all sides. Over time, the meat will begin to release its own juices. Afterwards, add water and add enough water so that covers the meat completely. Place lit on pot with a small opening for steam and pressure to release. Stew for about 25-30 minutes. Make sure to keep an eye on pot. If water dries up before meat has had a chance to tenderize, add more water.
• After 25-30 mins, check meat for tenderness. If meat is still tough, add more water stew some more. If it has reached softness and tenderness that you like, add tomato paste. Be sure to work in the tomato paste into the sauce. *Note: you want to make sure that you have enough sauce, almost like a gravy or au jus. Don't let sauce dry up too much. If it's dried up too much, simply add more water
• In the end, add sliced onions and peppers that have been sitting 1 tsp of white vinegar along with olives (optional). Mix until well combined with meat and turn off flame. Cover with lid for 5 minutes and steam will soften onions and peppers

SOUTH TEXAS CARNE GUISADA

Steps:

• Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• Continue cooking, stirring often, until the meat is tender, about 30 minutes.

GUISADO DE CARNE SECA

Steps:

• Sauce: roast tomatoes, chili serrano, and tomatillos. Cut all in half and place on cookie sheet. then roast in oven on broil setting. Blend all together with salt and 2 cloves of garlic. also boil/steam small amount of same vegetables and add to blender. Carne Seca: Premade with milanesa/skirt steak beef in dehydrator with salt pepper and chili flakes. Guisado: shred carne seca to bite size pieces saute in olive oil then add onions and continue to saute. Add Salsa and water. add small amount of flour to thicken. Cook to desired thickness. Serve with fried beans in same bowl with tortillas.

CARNE GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.