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Colombian Beef Pot 2

Serves 4 to 6 Entree meat

Colombian Beef Pot 2

Colombian Beef Pot 2 is a beloved staple at home tables across Colombia, where comfort and heartiness are celebrated in every bite. This dish reflects the warm, generous spirit of Colombian home cooking, where salt is judged by hand and fat is used liberally. It's not tied to a specific holiday or festival, but rather graces the table whenever the craving for something deeply satisfying arises.

The dish is a rich interplay of tender beef cubes, softened carrots, and sweet, mellow onion, all simmered together in a savory broth. The oil brings a luscious depth, while salt and black pepper are added to taste, ensuring each spoonful is a personal delight. It's a dish meant for sharing, inviting everyone to partake in its simple, yet profound, pleasures.

Ingredients

  • 800 gbeef cubes
  • 2carrots
  • 1onion
  • 2 tbspoil
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of beef cubes with fine sea salt and black pepper to taste. Ensure each piece is evenly coated by tossing them gently in a large bowl. This initial seasoning helps to enhance the natural flavors of the beef.
  2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the beef cubes in a single layer, being careful not to overcrowd the pot. Allow the beef to brown deeply on all sides, turning occasionally. The goal is to achieve a rich, caramelized crust on the meat, which will add depth to the final dish.
  3. While the beef is browning, peel and slice 2 carrots into rounds and chop 1 onion finely. Once the beef is browned, remove it from the pot and set aside. Add the chopped onion to the same pot, using the residual oil and beef drippings to sauté until the onion turns translucent and soft, about 3-4 minutes.
  4. Add the sliced carrots to the pot with the onions, stirring occasionally. Cook until the carrots start to soften, about 5 minutes. The vegetables should begin to pick up some of the browned bits from the bottom of the pot, which will contribute to the flavor of the dish.
  5. Return the browned beef cubes to the pot, along with any accumulated juices. Pour in 500 ml of water, scraping the bottom of the pot with a wooden spoon to release any stuck bits. This deglazing step is crucial for incorporating all the flavors into the broth.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it braise for about 1.5 to 2 hours, or until the beef is tender. You’ll know it’s ready when the meat is easily pierced with a fork and the broth has developed a rich, beefy aroma.
  7. Taste the broth and adjust the seasoning with more salt and black pepper if needed. Once satisfied with the flavor, serve the Colombian Beef Pot 2 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to enjoy this comforting and flavorful dish.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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