Sudado with Posta Ingredients:
500 grams of posta (beef) in chunks
2 tablespoons of vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 red bell pepper, chopped
2 medium tomatoes, chopped
1 carrot, chopped into slices
2 potatoes, peeled and diced
1 cup green peas (can be frozen)
1 teaspoon cumin powder
1 teaspoon paprika
Salt and pepper to taste
4 cups of beef broth or water
2 bay leaves
1/4 cup fresh cilantro, chopped (for garnish)
Instructions:
In a large pot, heat oil over medium high heat. Add the onion, garlic and red bell pepper, and sauté until tender.
Add the posta meat and cook until browned on all sides.
Stir in the tomatoes, carrots, potatoes and peas. Cook for a few minutes so the vegetables begin to soften.
Add the cumin, paprika, salt and pepper. Stir well to blend the flavors.
Pour the beef stock or water into the pot, add the bay leaves and bring the mixture to a boil.
Reduce the heat to low, cover the pot and simmer for 45 minutes to 1 hour, or until the meat and vegetables are tender.
Check and adjust seasoning with salt and pepper if necessary.
Once the sudado is done, remove the bay leaves and serve hot. Sprinkle chopped fresh cilantro on top as a garnish.
Assemble in Oval Tray all foods as follows:
At the end of the tray serve the portion of White Rice.
Right next to the rice, on one edge of the tray, place the Sudada Potato and the Sudada Ruca, add a small amount of Hogao on top of them.
Next to the rice, on the other side serve the Posta covered with Posta Sauce, on the other side of the tray place the slice of ripe plantain.
Finish with the Arepa de tela on the opposite side of the rice.
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