Wednesday, 5 October 2011

Bistec Encebollado – Steak & Onions

This is a spectacularly easy to prepare and nourishing one pot recipe. Perfect for the autumn nights ahead of us. A beef and onion casserole is easily transformed into something far more exciting with a quick- Puerto Rican inspired - sprinkling of spices.
The main reason this is a 'keeper' though is the convenience factor. Combine the meat and marinade ingredients the night before cooking or in the morning before work and leave in the fridge. On returning home pour contents into a large heavy based pan, add the stock and cook. Simple.
The cut of steak used is entirely your choice. Though I prefer to use a cheaper cut for this dish such as a shoulder steak.
This recipe calls for 'Sazon' seasoning which is a Hispanic seasoned salt, not readily available in the UK, so I make up my own batch. It's good flavoursome stuff and I'm keeping the remainder for future use. The recipe for the seasoning comes first.

Sazon seasoning (alternative)
1 tbs salt
1 tbs ground black pepper
1 tbs garlic powder
1 tbs ground coriander
1 tbs ground cumin
1 tbs oregano 
2/3 tbs bright red paprika
Combine all the ingredients and store in an air tight container.

 Bistec Encebollado
900g (2lbs) beef steak, sliced thinly across the grain
60ml olive oil
60ml distilled white vinegar
pinch of oregano 
1 1/2 tsp of home made Sazon seasoning 
5 cloves of garlic, crushed and roughly chopped
2 large onions, sliced into rings 
400ml beef (chicken or vegetable will do too) stock
1 bay leaf
1. Place the beef in a Tupperware box and drizzle over it the oil and vinegar. Next sprinkle in the oregano, Sazon seasoning, garlic and the onion rings. Cover and refrigerate over night or for at least 4 hours.
2. Heat a large casserole dish or heavy bottomed pan on a high flame. Add the beef and marinade to the pan, stir and cook for 4 minutes whilst making up the stock. Pour in the stock and add a bay leaf to the pan. Bring the stock to a boil then turn the heat right down and cover the pan. Cook for 50 minutes. Season to taste.
Serve with rice, lime wedges and a scattering of coriander leaves. Provide some 'hot sauce'.
So good- I started eating before I took the picture! 

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