The Cuban Table by Ana Sofia Pelaez

Author:Ana Sofia Pelaez
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2014-09-17T16:00:00+00:00

Preheat the oven to 300°F.

Season the beef with salt and set aside. Combine the carrots, tomato, green and red peppers, onion, and garlic in a food processor and pulse to mince. Heat the oil over medium-high heat in a 6-quart ovenproof pot or Dutch oven. Working in batches, add the beef and sear on all sides until browned. Remove the beef and set aside. Repeat with the remaining beef medallions.

Add the minced vegetables to the pot and sauté over medium-high heat until the onion is soft and translucent. Add the tomato purée and soy sauce to deglaze the pot. Add the red wine and simmer until the mixture is reduced by half. Add the beef stock and bring to a boil, then lower the heat and simmer for 7 to 10 minutes. Season with salt to taste.

Add the browned beef to the pot, making sure that it is covered completely by the liquid. Cover the pan and cook in the oven for 2 hours. Add the potatoes and baby carrots to the beef and cook in the oven for 1 more hour. Remove from the oven and allow the stew to cool slightly before serving.

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