Bistec En Cazuela
Transport your taste buds to the heart of Cuban cuisine with "Bistec en Cazuela," a richly flavorful and comforting braised beef dish. Tender sirloin or round steaks are marinated with zesty lime juice and earthy spices, then seared to lock in their juiciness before simmering in a savory tomato-based sauce infused with garlic, onions, bell peppers, dry white wine, and a hint of cumin. This one-pot wonder is slow-cooked to perfection, creating melt-in-your-mouth beef that pairs beautifully with warm white rice, sweet plantains, or crusty bread. Perfect for weeknight dinners or special gatherings, this dish packs a punch of bold flavors while staying wonderfully simple to prepare. Don’t forget to garnish with fresh cilantro for a finishing touch that ties all the vibrant flavors together!
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Recipe Information
Ingredients
- 4 pieces beef steaks (sirloin or round cut)
- 3 tablespoons lime juice
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 4 tablespoons vegetable or olive oil
- 1 large yellow onion, sliced
- 1 medium green bell pepper, sliced
- 4 cloves garlic cloves, minced
- 3 tablespoons tomato paste
- 0.5 cup dry white wine
- 1 cup water or beef stock
- 1 piece bay leaf
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Place the beef steaks in a large bowl and season with lime juice, salt, black pepper, and ground cumin. Let them marinate for 15 minutes while you prepare the other ingredients.
In a large, deep skillet or heavy-bottomed pot, heat 2 tablespoons of the oil over medium-high heat. Sear the steaks for about 2 minutes on each side or until browned. Remove from the skillet and set aside.
Reduce heat to medium and add the remaining oil to the skillet. Sauté the onions, peppers, and garlic until softened and fragrant, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pan by adding the white wine, scraping up any flavorful bits stuck to the bottom of the pan.
Add the water or beef stock, bay leaf, and red pepper flakes (if using) to the skillet. Bring the mixture to a simmer.
Return the seared steaks to the skillet, nestling them into the sauce. Cover the pan and reduce the heat to low. Simmer gently for 35-40 minutes, or until the steaks are tender and infused with the flavors of the sauce.
Taste the sauce and adjust the seasoning with additional salt or black pepper as needed.
Remove the bay leaf and garnish with fresh cilantro if desired. Serve hot with white rice, plantains, or crusty bread. Enjoy!
Nutrition Facts
Calories |
99 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
