Carne Guisada Cuban Style (Beef, Venison, Elk, Moose, Feral Hog)


Carne guisada con plantanos (beef & plantain stew)
Categories: Meats Soups/stews Ethnic
Yield: 6 Servings

½
cup
Pure Spanish olive oil

2 ½
pounds
Boneless chuck, cut into 2-inch chunks

1
large
Onion, thickly sliced

1
large
Green bell pepper, seeded and diced

4
each
Cloves garlic, finely chopped

2
cup
Drained and chopped canned whole tomatoes or

4
each
To 6 medium-size, ripe tomatoes, coarsely chopped

1
cup
Dry sherry

1
cup
Cuban Beef Stock (see CUBA03.TXT)

1
tablespoon
Salt

1
tablespoon
Spanish paprika (available at gourmet shops)

½
teaspoon
Freshly ground black pepper

¼
teaspoon
Cumin seeds, crushed in a mortar


pinch
Of dried oregano

1
each
Bay leaf

3
medium
Plantains of medium ripeness (yellow with
Black spots)

2
tablespoon
Finely chopped fresh parsley

1
each
In a large, heavy-bottomed casserole, heat the oil over medium

[/align]heat until fragrant, then brown the beef on all sides. Reduce the heat to low, add the onions, bell pepper, and garlic, and cook, stirring, until the onions are lightly browned, 4 to 5 minutes. Add the remaining ingredients, except for the plantains and parsley, cover, and simmer 1 1/2 hours, stirring frequently. Add more stock if necessary. 2. Cut the tips off the plantains, peel, and slice 1 inch thick. Add them to the casserole and cook over low heat, until the plantains are tender, another 20 to 30 minutes. Transfer the stew to a serving bowl, sprinkle with parsley, and serve hot. Makes 6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) CARNE GUISADA CON PLATANOS Beef And Plantain Stew