CW Florida Quarantine Cookbook

Jessica Gomez | Fort Lauderdale Carne Con Papas

Prep Time: 30 Min. | Cook Time: 1 Hr. | Makes 2-4 servings

Remove any access fat from the meat and cut into 1-inch cubes. Prepare marinade by combining oregano, cumin, garlic, vinegar, wine, onion and green bell pepper. Place marinade and meat in a gallon size Ziploc bag or large container and combine well. Make sure all the meat gets coated. Refrigerate for at least 1 hour. (I usually overnight and I flip the Ziploc bag every now and then to evenly marinate everything. Makes for a tastier meal, but not necessary.) Separate meat from chunks of marinade. Save marinade. 2 lbs of beef round, or beef for kabobs 1/8 teaspoon ground oregano ½ teaspoon ground cumin 1 tablespoon fresh minced garlic 1 tablespoon + 1 teaspoon of vinegar 1 tablespoon dry white wine or cooking wine (for marinade) ½ chopped onion ½ finely chopped green bell pepper Ingredients Preparation

2 tablespoons pure Spanish olive oil (add a little more if you like) 3 cups of water ½ cup tomato sauce 1-2 potatoes chopped into small pieces (but not too small) 2 carrots chopped into pieces 2 tablespoons dry white wine or cooking wine (to be added towards the end) 12 green Manzanilla Spanish olives (or more like me!) Salt to taste! In a large pot, heat up Spanish olive oil on medium-high and brown meat on all sides. Add marinade to browned meat plus 3 cups of water, tomato sauce and stir. Cover and cook over medium heat for about 45 minutes; stirring occasionally until meat is tender. (Do not let liquid completely cook away; add more water if necessary) Add potato, carrots, and enough water to cover half the meat and veggies. Cook until veggies are tender, and liquid has been reduced to a small amount of sauce. Turn off heat and add wine and olives. Salt to taste.

Jessica’s Tip: Serve with white rice and fried sweet plantains or tostones! Enjoy!

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