Easy Recipe for Authentic Carne Guisada.Carne Guisada is one of my favorite things to eat and is a great dish for fall when the weather starts to turn cold. This dish has recently been on my mind since I went to my sister-in-law's house a few weeks ago. My sister-in-law Marilyn is a fantastic cook and everything she makes tastes delicious.
I was recently at her house for a birthday party and she made carne guisada for the guests. The meat was super tender and the potatoes were so flavorful. I thought to myself, I need to make this stuff at my house more often! I made it a few days later but my meat was not as tender as hers was. I asked her about it and she told me I was using the wrong type meat. After learning her secret meat, I knew I had to share it with you guys and do a post.
There are THREE important secrets to cooking a good carne guisada that all the abuelitas know:
1. Buy the correct type of meat. I only use rump roast or eye of round roast. Rump roast is my favorite.
2. Season this meat overnight with salt, tenderizer, and mustard. Cover the pieces of meat with salt, this breaks down the meat. Sprinkle on the tenderizer, which has fruit enzymes that will help break the meat down and shorten the cooking time and make it very tender. You can find a tenderizer in the Latin foods spice section of almost all Food Lion grocery stores. And the most secret seasoning you apply on the meat overnight is - yellow mustard!! I learned this secret from my sister-in-law Marilyn and mother in law. They both use yellow mustard to season meat and this is one of the reasons their meat is amazing tasting!!
See picture below:
See picture below.
Here is my easy recipe for a delicious steaming pot of carne guisada:
1/3 cup oil
1 - 2 lbs. pounds of beef roast, cut into chunks, seasoned with salt and mustard overnight
3-5 small baking potatoes, chopped into chunks
2-4 large carrots, peeled and sliced into rounds
1 cup of rice, (optional)
3-4 tomatoes, diced
3/4 cup white onion, diced
1 red bell pepper, (optional)
1 tsp. oregano
1 tsp. cumin
1 packet of "sazon goya con azafran" - see my post on Spanish rice for picture of seasoning: Spanish Rice
1 tsp. salt (season to taste, add more if desired)
2-4 cups cold water, or enough to cover everything in pot
Heat oil in saute pan.
Cook the meat for few minutes on each side until no longer red or pink. Set aside.
Pour oil into a new roasting pan. Add in oregano and cumin and let toast.
Slice and dice the onions, bell pepper, and tomatoes and throw into the hot oil in the roasting pan.
Add one packet of Goya seasoning on top of vegetables.
Cook the vegetables until form a watery paste and mostly dissolved.
Throw in your meat. Let cook for a few minutes in the vegetables.
Add your water and salt and cover the pan. Cook meat for about 1 hour until meat tender.
After an hour, throw in your carrots, potatoes and rice, (if adding rice), and cook for another half hour.
Add a little more water to the pot as you go if you feel your water is almost gone and food isn't tender yet.
Cook everything until the steak and potatoes are tender.
Serve this hot with warm tortillas. You can view my recipe on making authentic corn tortillas here: Tortillas de Maiz
Below are some pictures of the cooking process:
by Carne Guisada Recipe