Bistec Marinado Estilo Suramericano En Tabla De Cedro Recipes

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Steps:

• Cut the cube steaks into strips and place them into a bowl or ziplock bag. Add 1 tbsp of olive oil, the vinegar, sazon, adobo and oregano. Toss to coat, and marinate for 1-2 hours in the refrigerator.
• Heat a Dutch oven or caldero over medium heat. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. Stir for 3-4 minutes to begin browning the meat.
• Add the onions, tomato sauce, water and chicken bouillon. Stir to combine and bring the mixture to a boil.
• Reduce the bistec encebollado to a simmer, cover with a lid and cook for 40-45 minutes, or until the beef is tender.
• Serve with white rice and fried plantains.

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Steps:

• Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
• Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.

BISTEC ENCEBOLLAO

Steps:

• In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
• When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.