Carne Guisada
This braise has deep flavor & is extremely versatile.
By Keith McBrayerThis recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
If you’re looking for a new Sunday Braise recipe, this is it. Deep flavor, but versatile enough to use in tacos, wraps, rice bowls, or on its own with a side.
Keith McBrayer
Ingredients
Meat & braising components
- chuck roast, cubed900 g2 lb
- roma tomatoes4
- wateras needed
Aromatics & spices
- garlic, minced3-4 cloves
- poblano peppers, diced1
- chicken bouillon1 cube
- onions, diced1/2
- cumina spoonful
- chili powdera spoonful
- floura spoonful
- saltto taste
- black pepperto taste
Serving components
- tortillas
- avocados
- cilantro
- white rice
- beans
Method
Step 1: Sear the meat
In a dutch oven, the beef cubes in batches (just enough at a time for one layer to fit) until the sides are .
Remove seared beef and set aside, but leave any developed fond and rendered fat.
Step 2: Start the aromatic base
Add diced onions, poblano, and garlic and until they are taking on some color.
Add the cumin, chili powder, bouillon, and flour and sauté for 2 more minutes or until fragrant. Add the tomatoes and then the beef back in.
Step 3: Add the liquid & braise
Add enough water to cover everything by a 1/2 inch.
Bring to a and partially cover with a lid. Add to a 300°F/148°C preheated oven and let it for 2-4 hours or until the meat pulls apart and the gravy has and thickened.
Step 4: Serve
Eat with tortillas or sides of your choice. This can be made days in advance and reheated throughout the week.
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