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Wednesday, October 14, 2009

Carne Guisada..

It was in the 50's all day Sunday, and this cool weather really does make me want to cook and eat! So long diet! I used about a pound and a half of rump roast for this Tex-Mex dish. It really is good, and I hope all of you will try it. Here are the main players in the whole recipe. Beef broth, I used Knorr Caldo bullion, and

improvised by using chipped pepper, because the chilis weren't hot at all. Cumin, black pepper, salt and chili powder. I was being lazy, and didn't feel like processing those, long, dried red peppers.
Here are the peppers. I asked the lady at the Iraan grocery store if they were hot, and she said some of them had been, so I didn't bother to pick up any jalapenos. Actually, I think the chipped, red chili is really good. It has a pleasant flavor, and a comforting heat, that doesn't just kill your mouth.
Then I cubed the roast, and floured the meat with just enough flour to coat the cubes. Don't add any salt at this time, because it draws the moisture out, and the meat won't brown.
Next, brown the meat in some olive oil. You can see that this old Le Creuset has had plenty of experience cooking! It is funny how I don't notice how beat up, and used my utensils look until I see the picture. Oh well, they cook better than that new stuff!

When the meat was browned, I removed it from the Dutch oven, put it in the crock pot, then added the broth to the drippings, simmered it on low so all that browned flour that had stuck would loosen, and add to the flavor of the gravy.
This meat was nice and tender after cooking iall afternoon, the gravy was juicy, but thickened, and the flavor was worth the wait. You can see I still have flour on my fingers from mixing up the tortillas! I think this would be good on rice, or just eat it!

One thing I did learn--roast the peppers and peel them first. Here is the recipe, as best I remember.
Carne Guisada
1 1/2 lb. roast, cubed

2 long chilies (roasted and peeled) and enough jalapenoes to warm you up, or

use chipped red chili like I did.

1 onion chopped

1-1 1/2 tsp. cumin

1 -2 tsp. chili powder

about 6 to 7 cloves of garlic, crushed

1 1/2 tsp. black pepper

1 to 1/2 tsp. salt

1 C. chopped tomatoes, canned work well

1 1/2 C beef broth

2 T flour

1. Roast the peppers and peel, then chop.

2. Chop the onion.

3. Flour the meat, and let it set just long enough to stick.

4. Add a couple of T. of olive oil to the Duth oven, and brown the meat. When you add the meat to the hot oil, let it stick a little so you can have that nice, crusty stuff on the bottom of the pan for the gravy.

5. Take the meat out of the pot, and add the broth. Let it simmer to loosen the browned flour.

6. Put the meat, tomatoes, seasonings, onions and peppers along with the broth to the crock pot, and cook all afternoon. Enjoy!


  1. It sounds and looks delicious! I wonder about all the hot peppers! I would like to try it, but I want you here to share it with. Did anyone ever tell you that you are "some kind of cook!!!"
    Keep it up!!

  2. This looks GREAT! Eric's family makes something like it but they never write down recipes with any kind of normal sounding measurement (ie a handful to him is more like a double-handful to me...and so on) Thank you from the salsa-eating preggie lady! :)

  3. I bet your grandson would appreciate some of that around Thanksgiving. :)

  4. I'll bet it won't be long before my grandson is eating hot stuff!

  5. I just wanted to thank you for this recipe. I found it on google the other day. I had been wanting to learn to make this forever and got the best compliment ever from my husband.... he said "It taste just like my grandma's!" He has never told me that when I attempted mexican food. I even blogged about it.