Ingredients with Measurements:
- 2 lbs beef round steak, cut into 1-inch cubes
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
- 1/4 cup tomato sauce
- 2 tbsp red wine vinegar
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5 minutes.
4. Add the sliced peppers, onion, and garlic to the pot and sauté for 5 minutes.
5. Add the cumin, paprika, oregano, salt, and black pepper to the pot and stir to combine.
6. Pour in the beef broth, tomato sauce, and red wine vinegar and stir to combine.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until the beef is tender and the vegetables are soft.
9. Serve hot with rice or tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 10g
Protein: 35g
Sodium: 650mg
Sugar: 4g
Substitutions for ingredients:
- Beef round steak can be substituted with beef chuck or sirloin.
- Red wine vinegar can be substituted with apple cider vinegar.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and add to the pot 30 minutes before the end of cooking time.
- Let the dish rest for 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large serving dish with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with rice or tortillas and a side of black beans.
Suggested side dishes:
Black beans, Mexican rice, or a simple green salad.
Troubleshooting advice:
- If the dish is too soupy, remove the lid and continue cooking for an additional 30 minutes.
- If the beef is tough, cook for an additional 30 minutes or until tender.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Posta Sudada is a traditional Mexican dish that originated in the northern state of Chihuahua.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve hot with rice or tortillas and a side of black beans.
Related Categories
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Region: Peruvian
Taste: Savory, Tangy, Spicy, Hearty, Herbaceous