Nothing is easier and more exquisite than a good Sudado de Carne. My mom prepares it every week and if it is not meat it makes it from chicken or pork but it is a recipe that we are very used to. It has that special flavor of food prepared at home and the aroma is spectacular!
Meat sweat © craving.com
The meat we use is generally murillo (platanillo), a cut with a lot of fiber and hard because it is part of a muscle, so it has almost no fat. The cooking time is quite long since the meat must be soft and this particular cut is very hard. But it can also be prepared with leaner and softer pieces of meat and the cooking time is also reduced.
The success of a good sweat is a good stew with big onion, garlic, tomato and paprika. It also contains herbs (bay leaf and thyme) and spices to further enhance its flavor. The meat must be cooked in a long time and at a moderate temperature so that the meat releases its substance and is tender. When it is almost done, add the whole peeled potato if they are not very large or half, if you want, you can also add cassava or other tubers.
Meat sweat © craving.com
This is the basic recipe but you can take advantage of and add vegetables such as carrots, peas (green peas), beans (green beans, green beans). The meat covered with abundant sauce is served in which it has been cooked. To take advantage of the sauce, it is accompanied with a good portion of rice, also with salad or with avocado hulls that we usually always have on hand. I leave you with this delicious and traditional recipe that is enjoyed in all Colombian homes, bon appetit!
One of the most traditional Colombian recipes … With a very cheap cut of meat you get a really delicious dish, just follow the step by step!
Servings: 4 servings
- 2 pound murillo (platanillo, lizard, shank)
- 2 cups water
- 1 white stout onion, julienned
- 1 large tomato, chopped
- 1/2 red bell pepper minced in julienne strips
- 2 whole or crushed garlic
- 1 tbsp beef broth or a cube
- 1/2 tsp cumin
- 1 tbsp tomato paste
- goya seasoning or color to taste
- 1 bay leaf
- thyme to taste
- salt to taste
- pepper (optional)
Detail of the murillo or platanillo.
Wash the vegetables.
Peel the potatoes, put them in a container with water. Reserve for later.
Chop the paprika and the onion into julienne strips. The whole or crushed garlic and the cut tomato not too small.
Put two tablespoons of oil in a saucepan over medium heat. Let heat and add the onion with the garlic, taking care not to burn them.
Add the tomato and the paprika, leave to fry for a couple of minutes.
Add the cumin, chicken broth in powder or cube, bay leaf, thyme, Goya or color seasoning, pepper and salt to taste.
Stir everything, leave a little more.
Add the tomato paste. stir everything very well.
Add the meat, stir and leave for a minute.
Add the water, turn up the heat. When it cooks, reduce the heat to medium low, leave to cook for half covered for 50 minutes.
Add the potatoes whole or in half. Bring to a boil and cook over medium low heat for 30 more minutes or until the potato is soft.
If they prefer to use other herbs such as oregano, that's fine, and if they like it spicy, add it to taste.
In supermarkets here in the USA, it is available as boneless beef for stew or also as shank.