Ingredients
1 tbsp vegetable oil
2 lb beef top round -- cut in 1
1 chunks
1 green pepper -- seeded
4 sweet chile peppers --
1 seeded
2 onion -- peeled
4 cloves garlic -- peeled
6 fresh cilantro leaves --
1 washed
1 tbsp vinegar -- or fresh lime
1 juice
1/2 tsp dried oregano
1/2 cup tomato sauce
2 bay leaves
1 tbsp salt
1/2 lb carrot -- cut in 1/2
1 pieces
1 can green peas
1/2 lb potatoes -- cubed
12 olives -- pimiento stuffed
1 tbsp capers
1/2 cup seeded raisins --
1 (optional)
1/2 tsp salt
Directions
I love Puerto Rican Food!... It's usually simple, yet rich with lots
of cilantro and garlic!!. Enclosed are examples of 4 dishes that can
be simplified to taste. I always add mucho mas cilantro, peppers and
garlic with fresh ingredients (I never used canned foods).
I prefer to also add a pinch of red chili powder just to make it
interesting (not a traditional ingredient in Puerto Rican food).
In a large heavy kettle, brown meat in oil.
Add green pepper, sweet chili, onions, cloves, cilantro, vinegar (or
lime juice), oregano, tomato sauce, bay leaves, and salt. Mix and
bring to a boil. Reduce heat to low, cover and cook for 1 hour.
Add carrots to kettle. Drain liquid from peas into kettle and mix
(reserve peas) Bring rapidly to a boil, reduce to low, cover and
cook about 1 hr until meat is almost fork-tender..
Add potatoes, olives, capers, raisins, and 1/2 tsp salt, bring
rapidly to a boil, reduce heat to low, cover and cook about 1 hour,
or until meat is fork-tender and vegetables are done.
Ad reserved peas and mix. Taste and adjust seasoning (uncover, and
boil to thicken sauce to taste).
Tammie K Nakamura
Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0
From: Date:
Servings: 4 servings
Puerto Rican Beef Stew (Carne Guisada Puertor Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Soup; Stew
The History of Recipes
Written recipes as an idea can be tracked far back into the far past, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, these, old records were just simple hieroglyphic recipes for preparing meals.
Continuing our culinary historical journey, we find a couple of books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that appears on menues today, but instead recipes for the types of food eaten by the rich and powerful of that period. When we get to the twentieth century, cookbooks were greatly in demand due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Puerto Rican Beef Stew (Carne Guisada Puertor recipe.
