Carne En Su Jugo Meat In Its Juices Recipes

CARNE EN SU JUGO

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

Carne en su Jugo image

Steps:

Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.
Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.
Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.
Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!

Ingredients

2 pounds flank steak, cut into 4 even pieces
Kosher salt and ground black pepper
1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
2 cups chopped sweet onion
1 cup chopped tomato
2 serrano chiles, slit down the middle but kept whole
3 cups sliced cremini mushrooms
2 teaspoons chopped garlic
3 cups beef broth
One 15-ounce can pinto beans, drained and rinsed
2 bay leaves
1/2 cup chopped fresh cilantro
3 radishes, thinly sliced
2 limes, cut into wedges
Tortillas, for serving

CARNE EN SU JUGO (MEAT COOKED IN IT'S OWN JUICE)

"Carne en su jugo" translates to "meat cooked its own juice". This recipe was passed down to me by my mother-in-law from Guadalajara Mexico. Its a delicious type of Mexican stew slow cooked in a green tomatillo based sauce. Wonderful served over beans with freshly grilled white corn tortillas. Select a well marbled chuck roast and I found peppered bacon gives a great flavor, but any "smoked" bacon will do nicely. Now I know the recipe says to use chicken bouillon and that may contradict some beef/poultry cooking rules but it is how the recipe goes. So don't reach for your beef bouillon instead of the chicken. Trust me :)

Provided by Leahferne

Categories Stew

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 8

Carne En Su Jugo (Meat Cooked in It's Own Juice) image

Steps:

In a large frying pan cook all the bacon to a nice crispy texture.
While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency.
Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned.
After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot.
Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth.
Serve over black or pinto beans with grilled corn tortillas and enjoy.

Ingredients

2 lbs chuck roast
10 slices bacon, diced
1 large onion, diced
5 garlic cloves, minced
10 tomatillos, hulled and chopped
1 cup cilantro, de-stemmed
4 limes, quartered into wedges
2 teaspoons chicken bouillon

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Wrap meat tightly in plastic wrap, and place in freezer 15 minutes. Remove from freezer, unwrap meat, and slice thinly against the grain. Stack slices; finely chop. Place the meat in a bowl, and season with Worcestershire, 1 1/2 teaspoons salt, soy sauce, and black pepper. Stir until well coated, and set aside.
Heat oil in a medium Dutch oven over medium. Once the oil is shimmering, add garlic, and cook until fragrant, about 1 minute. Add seasoned meat, and cook until it releases some of its juices, about 10 minutes. (It’s OK to crowd the pan—you want to encourage the meat to stew and release its juices.) Reduce heat to low to keep the liquid from reducing too much. Using a slotted spoon, remove and reserve 2 tablespoons cooked meat.
While the meat cooks, place tomatillos in a saucepan with just enough water to cover, about 3 1/2 cups. Cover with a lid, and bring to a boil. Cook until tomatillos are soft, about 5 minutes. Remove from heat; drain.
Place quartered onion half, cooked tomatillos, and reserved 2 tablespoons meat in a blender with 1 cup broth; blend until smooth, about 1 minute. Add mixture to meat in pot; add remaining 3 cups broth and bay leaves. Season with remaining 2 teaspoons salt. Bring to a boil, and reduce heat to medium-low; simmer about 20 minutes. Add cooked beans, and cook until the meat is tender, about 10 minutes.

Carne En Su Jugo Meat In Its Juices Recipes

CARNE EN SU JUGO

CARNE EN SU JUGO (MEAT COOKED IN IT'S OWN JUICE)

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