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Dominican Carne Guisada Plate with White Rice, Beans, Tostones and Salad
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Dominican Carne Guisada Plate with White Rice, Beans, Tostones and Salad

1 h 30 minPara 4Nutri-Score C€€
de @cookingwith.gi7 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • beef stew meat (cut into cubes)Carne800 g
  • Dominican sofrito (onion, pepper, garlic and herbs blended)Frutas y verduras100 g
  • tomato pasteDespensa30 g
  • green olives (sliced)Despensa40 g
  • dried oreganoEspecias3 g
  • ground cuminEspecias2 g
  • seasoning with annattoEspecias5 g
  • lime (juiced)Frutas y verduras1 pieza
  • vegetable oilDespensa60 ml
  • saltEspecias8 g
  • long grain white rice (rinsed)Cereales400 g
  • waterOtro600 ml
  • canned red kidney beans (drained, liquid reserved)Despensa800 g
  • pumpkin (peeled and cubed)Frutas y verduras150 g
  • onion (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • cilantro (chopped)Frutas y verduras15 g
  • green plantains (peeled and cut into thick rounds)Frutas y verduras3 piezas
  • lettuce (washed and torn)Frutas y verduras150 g
  • tomato (sliced)Frutas y verduras2 piezas
  • cucumber (sliced)Frutas y verduras1 pieza
  • white vinegarDespensa15 ml

por ración

Nutrición

778kcal

Carbohidratos
83 g
Proteínas
50 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Cazo
  • Sartén
  • Bol
  • Escurridor
  • Pinzas de cocina

paso a paso

Preparación

  1. Season the beef

    • Pat the beef cubes dry and season with salt, oregano, cumin, the annatto seasoning and the lime juice.
    • Let the meat sit while you prepare the sofrito and the rest of the plate.
    Paso 1

  2. Brown the beef

    • Heat part of the oil in a Dutch oven over medium-high heat.
    • Brown the beef on all sides, working in batches so it sears instead of steaming.
    • Set the browned meat aside.
    Paso 2

  3. Build the guisada

    • Lower the heat, add the sofrito, onion and garlic and cook until fragrant.
    • Stir in the tomato paste, olives and a little water, scraping the bottom of the pot.
    • Return the beef, add water to almost cover and bring to a gentle simmer.
    Paso 3

  4. Simmer the carne guisada

    • Cover and simmer gently until the beef is fork tender and the sauce has thickened.
    • Add a splash of water if the pot dries out too much.
    Paso 4

  5. Cook the white rice

    • Rinse the rice until the water runs clear and drain well.
    • Heat a little oil in a saucepan, add the rice and toast briefly.
    • Add water and salt, bring to a boil, then cover and cook on low until the water is absorbed.
    • Fluff with a fork and keep covered.
    Paso 5

  6. Cook the habichuela guisada

    • Sauté the onion, garlic and pumpkin in a little oil until the onion softens.
    • Add the beans with some of their liquid and the cilantro.
    • Simmer until the pumpkin is tender and the sauce is creamy, then season with salt.
    Paso 6

  7. Fry the tostones

    • Heat oil in a frying pan and fry the plantain rounds until golden on both sides.
    • Remove, flatten each round with the bottom of a glass or a tostonera, then return to the hot oil.
    • Fry again until crisp and golden, then drain and sprinkle with salt.
    Paso 7

  8. Make the salad

    • Toss the lettuce, tomato and cucumber in a bowl.
    • Dress with vinegar, a little oil and salt just before serving.
    Paso 8

  9. Plate and serve

    • Spoon the carne guisada with its sauce over white rice.
    • Add the beans, tostones and salad on the side and serve hot.
    Paso 9
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