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
It is possible to read the history of written recipes way back into antiquity, in truth as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these early records were just basic hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the early Romans used many different herbs and spices, including some familiar names for example basil, rue and asafoetida. During the following few hundred years, the rich and powerful families of Wesstern Europe tried to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes common in their social group. By the time we get to the 1900s, cookery books were starting to become popular as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Puerto Rican Beef Stew (Carne Guisada Puertor recipe.
