Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, bistec encebollado. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking.
Bistec encebollado is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Bistec encebollado is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have bistec encebollado using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bistec encebollado:
- Prepare beef cube steak (thin)
- Get yellow onion
- Prepare Cubanelle pepper or Italian pepper
- Take garlic
- Make ready adobo
- Take low sodium soy sauce
- Take oregano
- Make ready sazon (optional)
- Make ready sofrito or culantro
- Take sour orange or lime
- Prepare white onion cut into rings
- Get vinegar
- Prepare Drizzle olive oil
- Get Canola or corn oil
- Prepare Black pepper
This Bistec Encebollado recipe is a delicious Cuban steak piled high with perfectly seasoned onions. This easy and quick dinner dish will change your mind on just settling for slapping the steak on the grill. Slow Cooker Ropa Vieja (Cuban Shredded Beef Stew) Bisctec encebollado is a traditional Puerto Rican dish consisting of steak marinated in a flavor-packed combo of onions, garlic, and vinegar, before being sautéed with more onions. This beefy comfort food is commonly served with tostones (savory fried plantains).
Instructions to make Bistec encebollado:
- Finely dixe pepper, onion & garlic. In a large bowl, season beef with peppers, onion, garlic, adobo, sazon, black pepper, garlic salt, sour orange, soy sauce, sofrito & olive oil. Mix until well combined. Cover & let marinade for atleast 1hr but best over night.
- Note: if using sour orange, collect seeds.
- In a large skillet or dutch oven, heat your frying oil until hot on medium heat. Add beef & let brown on both sides (5-10 min), flipping occasionally.
- Add water to marinade bowl then pour over beef, enough to cover meat completely. Let braise 30-40 minutes. Add more water if necessary. The beef should be tender to your liking.
- Note: my onion did not cooperate. Lower heat & add onions, cover & cook to your desired tenderness for onions.
The red wine vinegar in the marinade helps to tenderize the connective tissue of the meat. You will be pleasantly surprised to find that the onions do not overpower this dish. Instructions; Combine all ingredients in a large ziploc bag or shallow dish. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. The timing with bistec encebollado is amazing, seriously, it cooks together perfectly.
So that’s going to wrap it up for this exceptional food bistec encebollado recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
