Best George Straits Carne Guisada Recipes

SOUTH TEXAS CARNE GUISADA

Steps:

• Cut beef into 3/4-inch cubes.
• In nonstick skillet over medium heat, saute beef until brown.
• Add oil and flour and toss with beef until flour is brown.
• Add water and spices, stirring well.
• Add beef broth and reduce heat to medium low.
• Simmer approximately 30 minutes until beef is tender.
• (If sauce seems too thin, add a bit more flour to desired consistency.) Serve spooned onto flour tortillas (like tacos).
• Garnish with sour cream, cheese and pico de gallo.

CARNE GUISADA

Steps:

• Place the beef in a medium bowl, sprinkle with the adobo, toss to coat and set aside.
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring frequently, until seared and mostly browned on all sides, 3 to 5 minutes. Add the tomato paste and cook, stirring constantly to avoid burning, until the meat is coated. Stir in the carrots, potatoes and sofrito until coated. Stir in the sazón until coated. Stir in the olives and bay leaves. Add 4 cups water or enough to fully cover the beef and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the meat is tender, about 1 hour.
• Remove the stew from the heat and adjust the seasoning if needed. Discard the bay leaves. Stir in the cilantro before serving with white rice.

AUTHENTIC CARNE GUISADA

Steps:

• Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
• Add onion and garlic and cook until onions are translucent.
• Add stock, chili powder, comino, salt, and pepper.
• Bring to a simmer and cook for 2-3 hours or until beef is very tender.
• In a separate skillet mix flour and oil together to form a roux.
• Cook over medium high heat until a dark beige color, about 5 minutes.
• Be careful not to let it burn.
• Carefully add roux to stewed beef.
• Be very careful because it can splatter.
• Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
• Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

RIO GRANDE VALLEY STYLE CARNE GUISADA

Steps:

• Cube meat (about 1"), removing all fat and gristle.
• Sear meat in oil.
• Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
• Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
• Grind the hot cumin seeds with a mortar and pestle.
• Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
• Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
• Add tomato sauce, chili powder and paprika.
• Continue to simmer for another 15-20 minutes.
• While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
• Stir the flour and oil constantly until the flour turns a light golden brown (roux).
• Add the roux to the meat and continue to simmer for about another 30 minutes.
• Serve carne guisada with rice and beans and flour or corn tortillas.
• Note: can speed the cooking time by using a pressure cooker.

SAN ANTONIO-STYLE CARNE GUISADA

Steps:

• Combine Seasoning, Cumin Powder, Chili Powder and Red Pepper in a bowl and dredge the meat through it.
• Lightly brown meat in Coconut or Vegetable oil in large sauce pan on stove along with minced fresh garlic and chopped onions.
• Add minced Serrano Peppers (may want to wear kitchen gloves while mincing).
• Mix together some of the Beef Stock and Tomato Paste and add to beef along with the rest of the stock.
• Simmer for about 2 1/2 hours, stirring occasionally, or put on low in crock pot. Test for desired tenderness.
• Serve with flour tortillas, grated cheese, sour cream and shredded lettuce.
• May also serve with Spanish rice, and Refried beans.

CROCK POT CARNE GUISADA

Steps:

• *METHOD 1: If using rump roast, simply place all ingredients into crock pot. Whisk corn starch in with a bit of beef stock before adding to the pot.
• Cook on low for 6-7 hours.
• For best results, stir all ingredients about 1-2 hours into cooking.
• *METHOD 2: If using chuck roast, brown both sides of the roast in a pot before putting it in the crock pot. My new favorite thing to do is to completely omit the crock pot. I brown the chuck roast in a dutch oven, then add remaining ingredients and cook it in a 300 degree oven for about 4 hours, or until the meat is so tender that it pulls apart easily with a fork.
• The tenderness of method 2 (with dutch oven) is absolutely mouth-watering!
• If using a chuck roast, don't forget to pick out all the pieces of fat before serving. You wouldn't want to bite into a piece of that!
• Try it whichever way you like, you won't be disappointed!