Cuete Mechado

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Ingredients
Tiempo Total Receta:  Tiempo total de preparación: 2-1/2 a 3 horas
Sirve de 10 a 12 porciones


1 cuete de res en trozo (alrededor de 2-1/2 libras)
1 zanahoria mediana, cortada a la mitad y a lo largo, después transversalmente en pedazos de 1/2 a 1 pulgada de grueso
4 rebanadas de tocino, cortadas en pedazos de 1/2 a 1 pulgada
1 cucharada de aceite vegetal
1 cebolla pequeña, cortada
4 dientes de ajo, picados
3 cups water
1/2 cup red wine vinegar
3 bay leaves
1 teaspoon salt
1 teaspoon dried Mexican oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon ground cumin (optional)
1 teaspoon pepper
3 tablespoons cornstarch dissolved in 1/4 cup water
Instructions
1.Precalentar el horno a 325°F. Hacer cortadas de una pulgada con un cuchillo filoso en toda la superficie de la carne, insertar los pedazos de zanahorias y de tocino dentro de las cortaduras.
2.Heat oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Remove roast from stockpot.
3.Add onion to stockpot; cook and stir 3 to 4 minutes or until onion is tender. Add garlic; cook and stir 1 to 2 minutes. Return roast to stockpot; add 3 cups water, vinegar, bay leaves, salt, thyme, oregano, cumin and pepper. Bring to a boil; cover tightly. Braise in 325°F oven 2 to 2-1/2 hours or until beef is fork-tender.
4.Remove roast to carving board; tent loosely with aluminum foil. Strain cooking liquid into large skillet. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Season with salt and pepper, as desired.
5. Remove and discard kitchen string. Carve roast across the grain into thin slices. Serve with sauce.


Consejo de Cook:  View the English-language version of this recipe.

Nutritional Information
Nutrition information per serving (1/10 of recipe): 191 calories; 7 g fat (2 g saturated fat; 2 g monounsaturated fat); 56 mg cholesterol; 332 mg sodium; 4 g carbohydrate; 0.6 g fiber; 27 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.5 mg iron; 30.2 mcg selenium; 4.4 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.


Nutrition information per serving (1/12 of recipe): 159 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 46 mg cholesterol; 277 mg sodium; 4 g carbohydrate; 0.5 g fiber; 22 g protein; 4.0 mg niacin; 0.3 mg vitamin B6; 1.2 mcg vitamin B12; 2.1 mg iron; 25.1 mcg selenium; 3.7 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6 and iron.
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