Food | Carne Guisada
Cubanwithatwist - Cooking a Classic
The combination of meat, potatoes, and other vegetables tease my taste buds as I think of this meal. I have to admit that steak and potatoes are a couple of things that I love and any reason to make them, is good enough for me. Now that I think of it I create a lot of meals that are based upon steak and potatoes. Sometimes I cook meals with one or another, but in my opinion it tastes better when they are made together.
With four boys in the house, finding things to feed them can be an everyday challenge while also keeping in mind healthy choices. This hearty dish satisfies their cravings and also gives them good nutrition. I tend to make a large pot of carne asada so there always seems to be leftovers, which is also great the next day.
First things first, it’s important to start out with the basics. Which is your piece of meat. I have been fortunate to find a butcher, who not only picks out beautiful cuts of meat but also gives me tips on how to marinate and cook the meat so that it reaches it’s highest potential. It is best to use a sirloin roast for this dish. After being slow cooked the sirloin roast effortlessly pulls apart which goes perfectly with the vegetables.
I recommend buying organic produce; it’s not only good for you but also the environment. I enjoy going to local farmers market and whole foods to get all of my fruits and vegetables.
I enjoy each and every step it takes to cook meals for my family. Cooking is not only my hobby but it is also the way that I express my self and show the love that I have for my family.
- 2 lbs of sirloin
- 1 lb Yukon potatoes
- 3 cloves of garlic
- 1 green pepper
- 1 red pepper
- 1 sweet onion
- 1 cup of cherry tomatoes
- 1 cup of vegetable stock
- ½ cup of red wine
- fresh basil
- fresh rosemary
- sweet paprika
Chop up Sirloin into chunks and season with all-purpose meat seasoning. Heat large pot, drizzle the base with olive oil. Brown both sides of the sirloin. Chop up sweet onion, green pepper, red pepper, rosemary, basil, 1 teaspoon of sweet paprika and cherry tomatoes and garlic throw into pot. Stir until onions are translucent and veggies are soft. Add 1 cup of vegetable stock and ½ cup of red wine. Add Yukon potatoes, lower temp to simmer. Stir every 20 minutes for an hour and half to two hours Serve over rice, Enjoy!
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