Ingredients with Measurements:
- 2 lbs of beef round steak
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes
- 1 cup of beef broth
- 1 tbsp of cumin
- 1 tbsp of paprika
- 1 tbsp of oregano
- Salt and pepper to taste
- 2 lobster tails, cooked and chopped
- 2 cups of corn kernels
Special equipment needed:
- Large pot or Dutch oven
- Tongs
- Knife
- Cutting board
Step-by-step instructions:
1. Cut the beef round steak into small pieces and season with salt and pepper.
2. In a large pot or Dutch oven, heat up some oil over medium-high heat. Add the beef and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the onion, garlic, red and green bell peppers, and cook until softened.
4. Add the diced tomatoes, beef broth, cumin, paprika, oregano, and stir to combine.
5. Return the beef to the pot, cover with a lid, and let it simmer for 1 hour or until the beef is tender.
6. Add the cooked lobster tails and corn kernels to the pot and let it cook for another 5 minutes.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 30g
Protein: 50g
Substitutions for ingredients:
- Beef round steak can be substituted with beef chuck roast.
- Lobster tails can be substituted with shrimp or crab meat.
- Corn kernels can be substituted with peas or green beans.
Variations:
- Add some diced potatoes to the pot for a heartier meal.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add some hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Make sure to brown the beef on all sides to seal in the juices.
- If the sauce is too thick, add some more beef broth to thin it out.
- Cook the lobster tails separately and add them at the end to prevent overcooking.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with some crusty bread on the side.
Garnishes:
Sprinkle some fresh parsley or cilantro on top.
Pairings:
Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the beef is tough, let it simmer for a longer time until it becomes tender.
- If the sauce is too thin, let it simmer for a longer time until it thickens.
Food safety advice:
- Make sure to cook the beef and lobster tails thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Posta Sudada is a traditional dish from Argentina, which translates to "boiled beef". It is typically made with beef round steak and cooked with vegetables and spices.
Flavor profiles:
This dish is savory and slightly spicy, with a rich tomato-based sauce and tender beef. The addition of lobster and corn adds a sweet and delicate flavor.
Serving suggestions:
Serve hot with some crusty bread on the side for dipping into the sauce.
Related Categories
Cooking Method: N/A
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Region: Peruvian
Taste: Savory, Rich, Sweet, Creamy, Lobster, Lobster-Flavored