Thursday, October 20, 2011

CARNE GUISADA de DAISY (ADAPTATION OF DAISY MARTINEZ'S PUERTO RICAN BEEF STEW)

A few months ago, I posted my recipe for Carne Guisada.  This was the one I have used for several years, and we really liked it.  But a few weeks ago, I was looking through “Daisy Cooks! Latin Flavors That Will Rock Your World" by Daisy Martinez (Yay, Daisy! ) and found her recipe.  It was time for a little variety in our diet, so I went right to work on it.  Of course, as always, I can't leave anything alone, so my finished product is a bit different from hers.  But the kudos belong to her.



CARNE GUISADA

adapted from “Daisy Cooks! Latin Flavors That Will Rock Your World" by Daisy Martinez

1 1/2 lb. beef stew meat, cut into bite-size pieces

GOYA® Adobo with Pepper, to taste

1 c all-purpose flour

1/2 c vegetable oil

1/2 cup GOYA® Recaito

1 c alcaparrado

5 chopped stuffed olives

1/2 tsp cumin

1 can (8 oz.) Goya® Spanish-Style Tomato Sauce

4 c College Inn ® Tender Beef Bold Stock

3 bay leaves

3 cloves

2 potatoes, peeled and cubed

Season stew meat with Adobo. Place in bowl; sprinkle with flour and toss to coat. Heat oil in cast-iron Dutch oven and add meat. Cook, stirring frequently, until meat is lightly browned. When meat is browned, set aside. If there is not at least 2 Tbsp of oil left in pot, add more. Add recaito, alcapararrado, olives, and cumin and stir. Return meat to to the pot; add tomato sauce, stirring until meat is well coated. Pour in beef stock. Make a bouquet garni, tying cloves and bay leaves in small piece of cheesecloth. Add to pot and bring to a boil. Lower the heat to simmer and potatoes. Cover and let simmer 60 minutes. Remove bouquet garni before serving. Serve with white rice.
 




MUSIC TO COOK BY




I WON SOMETHING!!! YAY ME!!!

I just want to give a big shout out and thank you to Picky Palate. One of my weird little hobbies is entering contests and giveaways. A few weeks ago, I entered a cookbook giveaway on their Facebook page and won! The cookbook is called "Piece of Cake: One-Bowl, No-Fuss, From Scratch Cakes" by Camilla V. Saulsbury (Robert Rose, 2011). It is exactly what it sounds like. An entire book of one-bowl cake recipes. Not too many ingredients, not a lot of mess. I haven't tried any of the recipes yet, but that's because I'm still reading it. You see, I read cookbooks like a novel. So, I'm not quite finished, but as soon as I am, I intend to start baking. The recipes all sound great, so I'm really looking forward to trying them. Details will follow.....

Until next time, Happy Cooking!  :)


I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.  - Andy Rooney 




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Very Good Recipes - Kingdom of Puerto Rican Recipes
TAGS: PUERTO RICAN

2 comments:

girlichef said...

Mmmm...I love Carne Guisada. And this version sounds mouthwatering!

The Self-Taught Cook said...

Thanks for the comment! We also love Carne Guisada, and I think we may actually like this one a little better than my old recipe. This one is a little more work, but it's worth it. : )

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