Carne en Salsa
Tender beef braised low and slow in a savory tomato-and-vegetable sauce — the kind of everyday main that simmers on the back burner and gets ladled over rice and beans.
Ingredients
- 1 1/2 lbbeef (cubed (chuck or round))
- 2 tomatoes (diced)
- 1 onion (sliced)
- 1 red bell pepper (sliced)
- 4 clovesgarlic (minced)
- 2 tbspSalsa Lizano
- 1 tbsptomato paste
- 1 cupbeef broth
- 1/4 cupcilantro (chopped)
- 2 tbspoil
- salt and pepper (to taste)
Instructions
- 1
Season cubed beef (chuck or round) generously with salt and pepper. Sear in hot oil in batches until well browned on all sides — this fond is the base of the sauce. Remove and set aside.
- 2
In the same pot, sauté sliced onion, sweet pepper, and garlic, scraping up the browned bits. Add diced tomato and tomato paste and cook until jammy, about 5 minutes.
05:00 - 3
Return the beef, add the Salsa Lizano and beef broth, and stir to combine. Bring to a gentle simmer.
- 4
Cover and braise low and slow until the beef is fork-tender and the sauce has thickened into a gravy, about 1 to 1.5 hours. Add a splash of broth if it tightens too much.
300:00 - 5
Stir in cilantro, adjust seasoning, and serve over white rice with black beans and a fried plantain on the side.
Notes
Patience makes it — a slow braise turns tough, economical cuts silky. It reheats even better the next day once the flavors settle, and freezes well. A pressure cooker brings it to tender in about 35 minutes. Photo: avlxyz, CC BY-SA 2.0, via Flickr.
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