Carne de res guisada en jitomate
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef chuck steak -- * |
| 1 | Bay leaf | |
| 1 | cup | Water |
| ¼ | teaspoon | Whole allspice |
| Salt | ||
| 6 | Peppercorns | |
| 4 | Tomatoes -- peeled/1 | |
| Lb/small | ||
| 14 | teaspoons | Sugar |
| 1 | Onion -- medium/quartered | |
| 12 | To 15 green stuffed olives | |
| 1 | Garlic clove -- large | |
| 1 | teaspoon | Capers |
| 1 | tablespoon | Vegetable oil |
| Salt | ||
Directions
* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X ¼" 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 ½ hour longer.
Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked potato to meat during last ½ hour of cooking time. Ad ¾ cup canned or frozen peas during last 7 minutes of cooking. SOURCE: Mexican Cookery, by Barbara Hansen, c1988 Recipe By :
From: Western Mexican Cookbook