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Carne De Res Guisada En Jitomate

Cuisine: Mexican
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozBeef chuck steak - *
1   Bay leaf
1 cup 237mlWater
1/4 teaspoon 1.3mlWhole allspice
  Salt
6   Peppercorns
4   Tomatoes - peeled/1
1   /small
14 teaspoons 70mlSugar
1   Onion - medium/quartered
12   Green stuffed olives - up to 15
1   Garlic clove - large
1 teaspoon 5mlCapers
1 tablespoon 15mlVegetable oil
  Salt

Recipe Instructions

* Or rump roast (Beef Stewed With Tomatoes)

Cut meat in 1" X 1/4" slices. Place in a large saucepan. Add water and salt to taste. Bring to a boil; reduce heat. Cover and simmer 1 hour.

Combine tomatoes, onion and garlic in blender or food processor. Blend until pureed. Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar.

Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour.

Uncover and simmer 1/2 hour longer.

Source:
VARIATION: Add 1 large sliced or cubed cooked potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup canned or frozen peas during last 7 minutes of cooking. Mexican Cookery, by Barbara Hansen, c1988 Recipe By :

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