Description
Stewed Corned Beef is a hearty and simple dish made with canned corned beef, diced potatoes, and seasoned with sofrito. The corned beef has a creamy texture and is usually served with white rice, fried ripe plantains, and slices of avocado. Some individuals will also place a fried egg on top of Stewed Corned Beef. This savory dish can be prepared in a skillet or saucepan (caldero).
Scale
Ingredients
- 2 tablespoons annatto oil
- 2 tablespoons sofrito
- ½ teaspoon of minced garlic
- 2 tablespoons of tomato sauce
- 3 sprigs of chopped cilantro
- 1 teaspoon of Adobo salt free
- 1 can (12 ounces) corned beef
- 1 medium potato, peeled and cut into cubes
- 2 ounces water
Instructions
- Place all the ingredients except for the corned beef, potato and water into a large skillet. Stir until well blended and simmer for 2 minutes.
- Add the corned beef along with 2 ounces of water. Coat the corned beef with the oil-based sauce and simmer for several minutes, stirring occasionally.
- Incorporate the diced potatoes into the corned beef mixture. Cover skillet with lid and simmer for 20 minutes or until potatoes are tender.
- Check the potatoes for doneness before serving the stewed corned beef.
- The Stewed Corned Beef is usually served with fried ripe plantains (maduros), white rice, and slices of avocados.
Notes
If you do not have annatto oil, then use 2 tablespoons of extra virgin olive oil along with 2 to 3 teaspoons of paprika.
A link for annatto oil and sofrito is shared on this food blogging post.
- Category: Meat
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Puerto Rican Corned Beef, Stewed Corned Beef, Corned Beef Guisado