Bistec Encebollao Tasty Recipes

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Bistec Encebollao

"Use any reduce of steak whilst making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, that is a terrific meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in area of beef stock if preferred."

Ingredients :

2 kilos beef sirloin steak, sliced thinly throughout the grain
half of cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into earrings
1/four cup distilled white vinegar
1 cup pork stock
1 teaspoon salt

Instructions :

Prep : 15M	Cook : 6M	Ready in : 4H55M

In a large resealable bag, integrate the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, red meat stock, and salt. Seal and shake to mix. Refrigerate for at least four hours, or as much as multiple days.
When you're prepared to cook dinner, unload the whole contents of the bag into a big deep skillet. Bring to a boil, lessen warmth to low, cowl and simmer till the pork is fork smooth, approximately forty minutes.

Notes :

Try the use of a Reynolds® gradual cooker liner in your slow cooker for simpler cleanup.

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