Ingredients with Measurements:
- 1 pound carne-de-sol (dried salted beef), cut into small cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups water
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked black beans
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Soak the carne-de-sol in water overnight to remove excess salt. Drain and rinse the beef before using.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
3. Add the onion and garlic and sauté until softened, about 3 minutes.
4. Add the tomatoes, green and red bell peppers, and sauté for another 5 minutes.
5. Add the carne-de-sol and cook for 10 minutes, stirring occasionally.
6. Add the water, beef broth, bay leaf, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
7. Add the cooked black beans and cilantro and simmer for another 10 minutes.
8. Remove the bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 12g
Protein: 30g
Carbohydrates: 22g
Fiber: 6g
Sugar: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Carne-de-sol can be substituted with beef chuck or stew meat.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use different types of bell peppers for a colorful presentation.
- Add a can of diced tomatoes with green chilies for a spicy kick.
Tips and tricks:
- Soaking the carne-de-sol overnight is important to remove excess salt.
- Use a Dutch oven or large pot with a lid to keep the stew moist and flavorful.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or spices.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of fresh cilantro on top.
Garnishes:
Garnish with a dollop of sour cream or a slice of avocado.
Pairings:
Serve with crusty bread or cornbread.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Corn on the cob
Troubleshooting advice:
- If the stew is too salty, add more water or beef broth to dilute the saltiness.
- If the stew is too thick, add more water or beef broth to thin it out.
Food safety advice:
- Make sure to soak the carne-de-sol overnight to remove excess salt.
- Cook the stew to an internal temperature of 165°F to ensure that the beef is fully cooked.
Food history:
Carne-de-sol is a traditional Brazilian dried meat that has been used for centuries as a way to preserve meat without refrigeration.
Flavor profiles:
This stew has a savory and slightly smoky flavor from the carne-de-sol, with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
Serve the stew hot with a side of steamed rice and a slice of crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian