I’ve had a crockpot for longer than I can remember… Ok, that’s a lie. My mother bought it for me to use in my college dorm room. She had some elaborate fantasy of me lovingly chopping up carrots and potatoes before heading out to class and coming back to a little piece of home-made goodness. The truth was I subsisted on microwaveable easy mac and sushi from the japanese market accross the street. That didn’t stop me from carting the damn thing through several moves over the years, and now, eight years later I’m finally putting it to use.
Almost every culture has their own version of stewed beef. Puerto Ricans are no exception, and carne guisada is something close to my heart. I’m not a big recipe follower, more of a hmm, this might be good in there, a little splash of this and a dash of that. I just threw the following into the crockpot, set on high and put the timer for 3 1/2 hours.
4 cloves garlic, oregano, salt, black pepper,1 tbsp olive oil and 1 tbsp white vinegar (to tenderize) blended together and used to marinade clean, trimmed beef for at least 20 mns.
1 can spanish style tomato sauce
1/2 cup sofrito (my mom makes mine)
1 can beef broth
12 Stuffed Manzanilla Olives
1 tsp Capers
1 chopped potato
1 chopped carrot
2 stalks celery, chopped
Already the whole place smells delicious, and I’m contemplating defrosting some yuca I have in the freezer and throwing it in there with some petit pois. It still has a ways to go in cooking time, even though it’s on the high setting. The joys of slow cooking. :) I’ll get the rice started in a bit.
In the meantime, enjoying a summery drink concoction. Had one of those little bitter pinot grigio supermarket wines sitting forlornly in the fridge; mixed with orange juice, a splash of peach snchapps and mandarin-orange soda… it’s beyond delicious. I’ll try to stop drinking and take some pictures.