Carne con Papa is a Cuban dish. Translates to "Meat with Potatoes". Its a stew consistency. You can eat alone, or traditionally with White Rice. Usually accompanied with a good tomato and green leaf salad and sweet fried Plantains. Although there are variations on making this dish, today I made it this way.
Carne con Papa
3 Lbs. Beef stew Meat
1 Medium White Onion, finely chopped
1 Green Bell Pepper, finely chopped
8 Cloves of Garlic, minced
1 small can of Tomato Sauce
1/4 cup of Cooking Wine
1-2 Bay leaves
2 Lg. Baking Idaho Potatoes, peeled, quartered and sliced into chunks
1 Tbsp of Capers
3 Tbsp of Green Olives
Black Pepper
Goya Naranja Agria Seasoning Powder
Goya Azafran Seasoning packet 1 or 2 depending on your taste
Extra Virgin Olive Oil
Water
1. First heat up a large pot and add Oil enough to skim the bottom. Season the meat with the Goya seasoning powder all over. Then add to pot and brown a bit.
2. Add garlic, onion and green peppers to meat, saute a bit. After a couple minutes of sweating, add tomato sauce, cooking wine, bay leaves, capers, green olives, Goya Azafran seasoning packet and black pepper. ( This dish needs no salt since the Goya powder has salt and the cooking wine add plenty of flavor along with the capers and olives."
3. Stir and bring to a boil, then add potatoes and water just to enough to barley cover potatoes or more if you want liquid.
4. Bring to a 2nd boil and lower heat so it simmers covered. Let it sit to a simmering boil for about 15-25 minutes and give it a stir. Time will vary, depending on the meat. If meat is tender and potatoes are just about soft, uncover and let it cook and thicken. Probably another 5-7 minutes. Let set and cool.
I at times have added sliced big chunks of Okra. When I was a kid I loved green beans with them even corn! That's just me. I say do it up as you like and even add some heat!
1 Medium White Onion, finely chopped
1 Green Bell Pepper, finely chopped
8 Cloves of Garlic, minced
1 small can of Tomato Sauce
1/4 cup of Cooking Wine
1-2 Bay leaves
2 Lg. Baking Idaho Potatoes, peeled, quartered and sliced into chunks
1 Tbsp of Capers
3 Tbsp of Green Olives
Black Pepper
Goya Naranja Agria Seasoning Powder
Goya Azafran Seasoning packet 1 or 2 depending on your taste
Extra Virgin Olive Oil
Water
1. First heat up a large pot and add Oil enough to skim the bottom. Season the meat with the Goya seasoning powder all over. Then add to pot and brown a bit.
2. Add garlic, onion and green peppers to meat, saute a bit. After a couple minutes of sweating, add tomato sauce, cooking wine, bay leaves, capers, green olives, Goya Azafran seasoning packet and black pepper. ( This dish needs no salt since the Goya powder has salt and the cooking wine add plenty of flavor along with the capers and olives."
3. Stir and bring to a boil, then add potatoes and water just to enough to barley cover potatoes or more if you want liquid.
4. Bring to a 2nd boil and lower heat so it simmers covered. Let it sit to a simmering boil for about 15-25 minutes and give it a stir. Time will vary, depending on the meat. If meat is tender and potatoes are just about soft, uncover and let it cook and thicken. Probably another 5-7 minutes. Let set and cool.
I at times have added sliced big chunks of Okra. When I was a kid I loved green beans with them even corn! That's just me. I say do it up as you like and even add some heat!
It was very good Massi! Skipped the capers, added a smidge of sofrito and used regular white wine since the bottle was open :) Thanks for the recipe!
ReplyDeleteAwesome!! So glad you enjoyed it!! I always say, if you can drink the wine, than cook with it. Although, I wouldn't use a sweet wine in this dish. I am completely delighted that you made this dish and enjoyed it! I typically don't put capers in myself. I tend to make my own sofrito too!! Thanks for trying something new and that I was part of it!! : )
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