Today I decided to get back into Puerto Rican cooking. When we first married, we started looking for English-language Puerto Rican cookbooks. Now, since then, we have found several, but at that time, we couldn't find any. The best that I could do was a few recipes on the Internet. I must have found this recipe on one of those sites, but I have no idea which one. And, of course, over eight years, I have made my usual changes to it to suit myself. If you like beef stew, I think you'll like this. As much as I like beef stew, the same ol' same ol' can get old after awhile. This is just different enough.
1 1/2 lbs stew meat 10 olives, chopped
3-5 potatoes 2 bay leaves
1 tsp salt 1 tsp olive oil
3 Tbsp recaito 1 carrot
8-oz tomato sauce 1 stalk of celery
2 cups beef stock
Place meat and salt in pan with enough water to cover. Cook at medium high heat until boiling, then lower heat and cook 45 minutes. Remove from heat and drain. Peel and dice potatoes. Dice carrot and celery. Add recaito, tomato sauce, olives, potatoes, carrot, celery, bay leaves, olive oil and beef stock. Cook at moderate heat until boiling. Lower to medium heat and simmer 20 minutes, stirring once. Add meat; continue to simmer at medium heat for 1 hour, stirring every 15 minutes. Serve with white rice and tostones.
Now, you may be asking, what are tostones? The short answer to that question is, they're twice-fried plantains. We'll talk about how to cook them another day. And another thing: sometimes I make my recaito from scratch. Another thing we'll talk about another day. ¡Bueno appetit!
Until next time, Happy Cooking! :)
"Nobody can go back and start a new beginning, but anyone can start today and make a new ending." — Maria Robinson
Very Good Recipes - Kingdom of Puerto Rican Recipes