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  Recipe Home » Beef » Carne Guisada Con Plantanos (Beef & Plantai
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  Carne Guisada Con Plantanos (Beef & Plantai
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 325
Ingredients:
1/2 cup Pure Spanish olive oil
2 1/2 lb 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 tbsp Salt
1 tbsp Spanish paprika (available at gourmet shops)
1/2 tsp Freshly ground black pepper
1/4 tsp 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 tbsp Finely chopped fresh parsley
1 each In a large, heavy-bottomed casserole, heat the oil over medium
Instructions:
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
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