Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 lbs yuca, peeled and cut into 2-inch pieces
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
4. Add the onion, garlic, red bell pepper, and green bell pepper to the pot and sauté until softened, about 5 minutes.
5. Add the cumin, oregano, smoked paprika, salt, and black pepper to the pot and stir to combine.
6. Return the beef to the pot and pour in the beef broth. Bring to a simmer.
7. Cover the pot with a lid and transfer to the oven. Bake for 2 hours, or until the beef is tender.
8. While the beef is cooking, prepare the yuca. Place the yuca pieces in a large pot and cover with water. Bring to a boil and simmer for 20-25 minutes, or until the yuca is tender. Drain and set aside.
9. Once the beef is tender, remove the pot from the oven and stir in the chopped cilantro.
10. Serve the beef tapado with the cooked yuca on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 438
Fat: 18g
Saturated Fat: 6g
Cholesterol: 117mg
Sodium: 1011mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 4g
Protein: 41g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Red and green bell peppers can be substituted with any color bell pepper or poblano pepper.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Fresh cilantro can be substituted with fresh parsley or dried cilantro.
Variations:
- Add diced potatoes to the pot with the beef for a heartier meal.
- Use different spices, such as chili powder or coriander, to change the flavor profile.
- Add a can of diced tomatoes for a more tomato-based sauce.
- Substitute the yuca with mashed potatoes or rice.
Tips and tricks:
- Brown the beef in batches to ensure even browning and avoid overcrowding the pot.
- Use a meat thermometer to check the internal temperature of the beef to ensure it is fully cooked.
- If the sauce is too thin, remove the lid from the pot and simmer on the stovetop until the desired consistency is reached.
- To make peeling the yuca easier, cut off the ends and score the skin lengthwise before peeling.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef and yuca in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the beef tapado and yuca on a large platter for a family-style meal.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of smoked paprika.
Pairings:
Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Arroz con Gandules (Puerto Rican rice and pigeon peas)
- Tostones (fried plantains)
- Black beans and rice
Troubleshooting advice:
- If the beef is tough, it may need to cook longer in the oven. Check the internal temperature with a meat thermometer to ensure it is fully cooked.
- If the sauce is too thick, add additional beef broth or water to thin it out.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the beef is fully cooked to a safe internal temperature of 145°F.
Food history:
Beef tapado is a traditional Honduran dish that is typically made with beef, vegetables, and spices. It is often served with yuca, a starchy root vegetable that is commonly used in Latin American cuisine.
Flavor profiles:
This dish has a rich and savory flavor with hints of smokiness from the paprika. The yuca adds a slightly sweet and nutty flavor to the meal.
Serving suggestions:
Serve the beef tapado and yuca with a side of hot sauce or salsa for an extra kick of flavor.
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Region: Guatemalan