Puerto Rican Beef Stew
Puerto Rican Beef Stew
1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins
Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.
Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.
Serves 6 to 8.
Corn With Okra And Tomatoes
Corn with Okra and Tomatoes
6 ears corn*
2 cups cut-up okra**
1/3 cup butter or margarine
2 tablespoons butter or margarine
3 medium tomatoes, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
Cut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup butter in 12-inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook uncovered until tender, 10 to 12 minutes.
Dulce De Leche Rice Pudding
Dulce de Leche Rice Pudding
2 1/2 cups whole milk, divided
1/3 cup long-grain white rice
1 cinnamon stick
3 large egg yolks
1/2 cup dulce de leche
1 tsp vanilla extract
1/4 cup slivered almonds, toasted
Mix together 2 cups of the milk, the rice & the cinnamon stick in a medium saucepan
Bring to a boil & simmer over medium-low heat until the rice is tender, 40 to 45 min
Discard the cinnamon stick & set the pan aside
Whisk the remaining 1/2 cup milk with the egg yolks in a large bowl
Add a little of the rice mixture at a time, whisking constantly
When all the rice has been added, return the pudding to the pan & cook over low heat, stirring, until the temp of the pudding reaches 160 deg F, 3 to 5 min
Remove from the heat & stir in the dulce de leche & vanilla extract
Stir until incorporated
Pour the pudding into a bowl, cover & refrigerate until cold, at least 4 hrs or overnight
Serve cold, sprinkled with almonds
Serves 4