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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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We love carne guisada around our house. This is a really easy recipe. FYI: I always go to my local meat market and have them cut a good looking rump roast into stew meat. It saves me the time of having to cube the meat myself and that way i get to pick out the best cut of meat. Also, if you like spicy, leave the seeds in one or two of the jalapenos. Instead, I am adding options for the meat and cooking method. Please let me know which method you used if you rate this. Ingredients:
2 -3 lbs rump roast, cubed or 2 -3 lbs chuck roast, whole |
2 minced garlic cloves |
3 fresh jalapenos, chopped, seeds and stems removed |
1 small onion, chopped |
2 cups beef stock |
1 (6 ounce) can tomato paste or 1 (8 ounce) can tomato sauce |
1/2 teaspoon salt |
2 teaspoons cumin |
2 teaspoons chili powder |
2 tablespoons cornstarch |
Directions:
1. *METHOD 1: If using rump roast, simply place all ingredients into crock pot. Whisk corn starch in with a bit of beef stock before adding to the pot.
2. Cook on low for 6-7 hours.
3. For best results, stir all ingredients about 1-2 hours into cooking.
4. *METHOD 2: If using chuck roast, brown both sides of the roast in a pot before putting it in the crock pot. My new favorite thing to do is to completely omit the crock pot. I brown the chuck roast in a dutch oven, then add remaining ingredients and cook it in a 300 degree oven for about 4 hours, or until the meat is so tender that it pulls apart easily with a fork.
5. The tenderness of method 2 (with dutch oven) is absolutely mouth-watering!
6. If using a chuck roast, don't forget to pick out all the pieces of fat before serving. You wouldn't want to bite into a piece of that!
7. Try it whichever way you like, you won't be disappointed!
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