everytime i do a beef stew, (carne guisa) the meat always weakness without flavor. I want to know how to bit into the meat and it'll have seasoned flavor not freshly the taste of unseasoned cook meat next to no flavor. any advice latinas or latinos? or upright cooks? thanks.
Answers:
hi! im latina here! here are my 2 ways of doing this. the first agency is the actual spanish p rican type way but the second process is better in my evaluation cause the meat is other so tender and juicy only just falls apart!
basically basically season the meat with adobo (Red cap) and sazoon. (spices you can buy at any souk in goya section) depending on how much you form 1 -2 packets of adobo should be plenty result in it can be salty and hang about like 30 minutes or more.later fry it a nice brown color with spoon
or 2 of sofrito. (buy this fresh, it should be a green color and gooey consistency, it is just an herb and garlics type mash)
then i join the meat to water along near a can of tomato sauce salt to flavor, join onions, peppers, tomatos and consent to it boil a long time. then when i construe meat is tender enough tag on potatoes. when thats done eat beside white rice!
or you can take a pack of stew beef, 1 can tomato sauce, 1 pk sazoon, diced up tomato onion pepper and carrot and add it adjectives into a crockpot, fill in the middle with river and add a few beef cubes sprinkle adobo, cook on big for like 5 hours. and it comes out awesome!
p.s. do this near chicken, but sprinkle lime on it as well when within marinade. be sure to brown this also for nice color! or use annato in crockpot.
yummy Pollo giusado.
perchance youre cooking it longer than you should.have you tried searing the meat first?
okay, i've always have success beside tenderizing and seasoning the meat the day prior to cooking it. also, at a bit extra seasoning before cooking.
cut the pieces surrounded by about 1 inch cubes or smaller consequently season very very well with some adobo (Goya) & 1 envelope of sazon con achiote afterwards let the meat rest for 2 hours so it take in the flavor, later sear the meat on olive oil to lock contained by the flavor then build your dish from that point on.
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Answers:
hi! im latina here! here are my 2 ways of doing this. the first agency is the actual spanish p rican type way but the second process is better in my evaluation cause the meat is other so tender and juicy only just falls apart!
basically basically season the meat with adobo (Red cap) and sazoon. (spices you can buy at any souk in goya section) depending on how much you form 1 -2 packets of adobo should be plenty result in it can be salty and hang about like 30 minutes or more.later fry it a nice brown color with spoon
or 2 of sofrito. (buy this fresh, it should be a green color and gooey consistency, it is just an herb and garlics type mash)
then i join the meat to water along near a can of tomato sauce salt to flavor, join onions, peppers, tomatos and consent to it boil a long time. then when i construe meat is tender enough tag on potatoes. when thats done eat beside white rice!
or you can take a pack of stew beef, 1 can tomato sauce, 1 pk sazoon, diced up tomato onion pepper and carrot and add it adjectives into a crockpot, fill in the middle with river and add a few beef cubes sprinkle adobo, cook on big for like 5 hours. and it comes out awesome!
p.s. do this near chicken, but sprinkle lime on it as well when within marinade. be sure to brown this also for nice color! or use annato in crockpot.
yummy Pollo giusado.
perchance youre cooking it longer than you should.have you tried searing the meat first?
okay, i've always have success beside tenderizing and seasoning the meat the day prior to cooking it. also, at a bit extra seasoning before cooking.
cut the pieces surrounded by about 1 inch cubes or smaller consequently season very very well with some adobo (Goya) & 1 envelope of sazon con achiote afterwards let the meat rest for 2 hours so it take in the flavor, later sear the meat on olive oil to lock contained by the flavor then build your dish from that point on.
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