How to Make Pr Beef Steak

Bistec Encebollado, Puerto Rican steak and onions is a very piece of cake recipe to prepare. Because it uses such an inexpensive cut of meat, it is a popular family meal in Puerto Rico.

It is equanimous of stewed cubed steak with onions and lots of archetype Puerto Rican flavors. The consequence is a very tender meat in a very tasty stew.

This steak recipe was a staple at my Titi Meli'due south business firm. Whenever I make it today I am brought back to my babyhood, running in and out of her house with friends. It was dishes like this: inexpensive, like shooting fish in a barrel and stretchable that immune her to feed one-half the kids in the neighborhood.

Her firm was the hangout spot and she e'er had something really good on the stove. You lot never went home from Titi Meli'south hungry.

What is Bistec?

The give-and-take "bistec" comes from the Spanish word "bistek", which itself is derived from the English phrase, beef steak. If you say it out loud, it sounds like what information technology means.

In Spain, the word bistek can mean whatever cutting of beefiness. In about of Latin America, the "chiliad" turned into a "c". Bistec. Not a huge deviation. Furthermore, nearly Latin American countries, like Spain, employ the word simply to refer to whatever generic cut of meat.

On the other hand, in Puerto Rico, bistec refers about exclusively to cubed steak. And similar Americans in the The states, Puerto Ricans phone call all other steak "steak."

What is the best cut of beefiness for bistec encebollado?

Hands down, cubed steak makes the best Puerto Rican steak and onions. Considering information technology is lean and already tenderized, the steak practically melts in your oral fissure when it'due south done.

Variations of this dish in many other Latin American countries phone call for whatever lean cutting of beef. They simmer the beef with onions to tenderize the meat. Bank check out some typical cuts of lean meat at the beef it's what for dinner website.

The Puerto Rican version, which is the one I grew up with and am fractional to, uses cubed steak for the meat. Cubed steak is an economical (meaning cheap and probably tough) cut of beef steak that has been mechanically tenderized, leaving a blueprint of little cubes on the meat, hence the name.

Discussion to the wise: use the cubed steak in this recipe.

how to make bistec encebollado

Considering the meat volition need time to marinate, this is a meal you lot'll need to plan ahead for. Place all of the ingredients in a gallon sized plastic bag. Turn and squish to mix everything together really well in the purse.

At that point, you can either freeze the mixture for later utilize or put it in the refrigerator for at least iv hours. Or a couple of days. Merely information technology needs to marinate for a while.

When yous are fix to cook, eolith the contents of the bag into a big heavy skillet. Bring information technology to a eddy over high rut. Once it's boiling, encompass the pan and turn the oestrus downwards to low. You want to maintain a simmer without it humid over for about 40 minutes.

At that point, the bistec encebollados is ready to serve. The cubed steak will be then tender and delicious. Everyone in your house will love you. Your family will give thanks you.

What is in Puerto Rican steak and onions

• cubed steak
• olive oil
• minced garlic
• oregano
• white onions
• white vinegar
• sofrito
• water
• salt

I accept a recipe for homemade sofrito you tin can use. It's easy and totally worth making up a batch yourself. Freeze it in an ice cube tray to make usable portions.

However, if for some reason it'southward not possible to make at abode, you lot can find Goya Recaito in the Latin American section of your grocery store. Make certain yous get the green 1.

How to serve bistec encebollado

This is a very easy dish that is prepared in many Puerto Rican homes for an like shooting fish in a barrel, economic dinner. Some other stewed meals that are family favorites are lengua de res guisada (stewed beefiness tongue) and sancocho stew (Puerto Rican beef stew).

Traditionally, we serve Puerto Rican steak and onions with white rice and beans. The white rice sops up the juices. Information technology'south fabulous. For the bean side dish, you should try habichuelas guisandas a classic Puerto Rican bean recipe fabricated with lycopersicon esculentum sauce.

Additionally, I sometimes like to add a fried egg and a side of maduros to my bistec encebollados. Maduros are fried sweet plantains and the linked recipe from bon appetit is delicious.

Prep Time 10 minutes

Melt Time 40 minutes

Additional Time 4 hours

Total Fourth dimension 4 hours l minutes

Ingredients

• ii pounds beefiness steak, thinly sliced
• 1/2 loving cup olive oil
• two tablespoons minced garlic
• dash dried oregano leaves
• 2 large white onions, sliced in rings
• 1/four cup distilled white vinegar
• 1/4 cup sofrito
• i i/2 cups water
• 1 tsp. common salt

Instructions

1. Combine all ingredients in a gallon-size plastic bag and turn and then that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
2. Identify the contents of the bag in a heavy skillet and bring information technology to a boil. Lower the heat to a simmer, cover and melt for about 30-forty minutes or until the meat is tender.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 818 Total Fat: 58g Saturated Fat: 18g Trans Fatty: 0g Unsaturated Fatty: 30g Cholesterol: 220mg Sodium: 853mg Carbohydrates: 9g Fiber: 1g Saccharide: 3g Poly peptide: 62g

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Source: https://thenoshery.com/bistec-encebollado-puerto-rican-steak-and-onions/

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