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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 minServes 4Nutri-Score C€€
from @cookingwith.gi7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef stew meat (cut into cubes)Meat800 g
  • Dominican sofrito (onion, pepper, garlic and herbs blended)Produce100 g
  • tomato pastePantry30 g
  • green olives (sliced)Pantry40 g
  • dried oreganoSpices3 g
  • ground cuminSpices2 g
  • seasoning with annattoSpices5 g
  • lime (juiced)Produce1 piece
  • vegetable oilPantry60 ml
  • saltSpices8 g
  • long grain white rice (rinsed)Grains400 g
  • waterOther600 ml
  • canned red kidney beans (drained, liquid reserved)Pantry800 g
  • pumpkin (peeled and cubed)Produce150 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • cilantro (chopped)Produce15 g
  • green plantains (peeled and cut into thick rounds)Produce3 pieces
  • lettuce (washed and torn)Produce150 g
  • tomato (sliced)Produce2 pieces
  • cucumber (sliced)Produce1 piece
  • white vinegarPantry15 ml

per serving

Nutrition

778kcal

Carbs
83 g
Proteins
50 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Saucepan
  • Frying pan
  • Mixing bowl
  • Colander
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 9
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