Carne de Res Guisada from Vanessa Mota
Rumba Meats® Beef Cheek Meat
- 15 mins Prep Time
- 1 hr 30 mins Cook Time
- 4 Servings
Original Blog & Recipe by
Vanessa is the writer, easy tips collector, sometimes baker, aspiring photographer and eater-in-chief behind Smart Little Cookie, a food blog with simple, easy recipes inspired by Latin flavors. A communicator and marketer by profession, Vanessa’s love for food led her to start a blog with the purpose of sharing delicious, quick and easy recipes with busy working moms like herself.
Carne de Res Guisada
Carne Guisada de Res (Beef Stew) is a hearty and tender meat dish popular in the Dominican Republic. The dish is cooked slowly, resulting in deliciously tender meat and a rich sauce. It is often served with white rice, tostones, and a side salad.
- Rumba Meats® Beef Cheek Meat (1 package)
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 4 garlic cloves
- 1 teaspoon Dominican oregano
- 1 teaspoon adobo
- ¾ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- ¼ cup tomato sauce
- 1 medium carrot, sliced
- ½ red bell pepper, sliced
- ½ medium cubanele pepper, sliced
- ½ medium red onion
- Remove excess fat from the meat and cut it into 2 inch pieces.
- Brine the meat with vinegar, lime juice, salt, and about 2 cups of water for about 5 minutes.
- Using a mortar and pestle (pilón), crush the garlic and oregano into a coarse paste.
- Season the meat with the garlic and oregano paste, adobo, and black pepper. Let marinade for about 10 minutes.
- In a medium pot or caldero, heat the oil over medium-high heat.
- Sear the meat on both sides for about 1-2 minutes, or until brown on both sides. Cover and let it cook for about 10 minutes, watching the pot and stirring occasionally so that the meat doesn’t burn.
- Add ½ cup of water and lower the heat to medium. Let it simmer for about 50 minutes, or until the meat is tender, adding more water as it evaporates as needed.
- Stir in the tomato sauce, carrot, bell pepper, cubanele pepper, and onion. Lower the heat to medium-low and let cook for about 15 minutes, or until the vegetables are cooked.
- Serve warm with white rice and tostones.
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