¡Hello friends and fellow foodies!
Some time ago I shared the stewed chicken Santo Domingo style récipe and before that I had shared the stewed chicken, traditional style, (In the Spanish side of el fogoncito) but I still owed you one of the most traditional recipes in Dominican cuisine: stewed beef!
It’s truly amazing that after more than a year and almost 300 posts I haven’t even finished publishing the most basic recipes in Dominican traditional cuisine. It’s also a testimony of just how rich Dominican cuisine is.
To be honest, I could probably spend years publishing traditional Dominican recipes before I could finish with the basics. Since that’s the idea, stay tuned, the trip ahead is going to be exciting.
Dominican cuisine, along Cuban and Puerto Rican cuisine, are amongst the best expressing Caribbean flavors. Caribbean cuisine is so rich because it has influences that go from Taino Indian to Hispanic to African, all spiced with a thousand and one cultures that melt in a sea salt, coconut, pepper, oregano and garlic deliciously smelling pot…if you dare taste it you may never be the same person again!
- 2 lb. beef
- 2 sweet peppers
- 1 tbsp. garlic or three cloves
- 1 onion (cut in half)
- 1 bouillon cube.
- 1 cubanela pepper.
- 2 tbsp. Tomato paste.
- 2 1 tbsp. oregano.
- 1 celery stalk.
- 1 tbsp. black pepper.
Put all ingredients in a pressure cooker (Up to half of water) When it starts whistling allow 10 minutes. Turn off and allow to cool off enough to open. Then restart the fire, take out the excess water (this is now beef stock, which you can use for other recipes) and allow to cook. You can adjust color with a bit of tomato paste. Allow to cook until you have the desired consistency. (about 10-15 more minutes)
Enjoy with some white rice and red stewed kidney beans. Some concon would also be great!
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