Spicy Beef with Rice

I recall watching a cooking show not too long ago and the dish being prepared was Cuban Beef. I didn’t write the recipe down because I liked the idea, but wanted to add my own spin on it. It’s where I learned about “sofrito” which is a sauce (or base) for many Cuban dishes. Apparently there are many different interpretations on how to prepare it. It very much reminds me of the different ways that the Italians prepare sauce, or pesto. I don’t think there’s a right or wrong way, just different. Regarding my sofrito, I’m not Cuban, but I really liked the flavor that my version gave this dish. (the photo to the right is what it what the Sofrito looked like before I stuck it in the food processor – beautiful!) This dish is definitely a comfort food and seems like the perfect thing to serve on on a cool night.

Nina’s Spicy Beef with Rice

Serves 4

1 1b chuck steak
2 c white rice (I prefer Jasmine or Basmati)
2-3 assorted bell peppers (green, yellow, orange, etc)
1 large white or yellow onion
2 jalapeno peppers
4-5 cloves of garlic
about 1/4 c of green olives
1 tbls oregano
1 tsp cumin
1 tsp cayenne pepper (more if you like it spicier!)
about 1/4 c olive oil
kosher salt and pepper to taste

• Brown both sides of beef with olive oil in medium-sized pan.
• Sprinkle with salt and pepper
• Add about 1/2 c of water to the pan, cover and simmer for at least two hours until the meat can be shredded with a fork. Set aside.
• To make the “sofrito,” saute in separate pan all the veggies with salt, pepper, oregano, cumin and cayenne pepper. I always throw the garlic in after the onions have had a chance to cook to prevent the garlic from burning.
• Cook the vegetables about 10-15 minutes until they have softened a little bit and then add to food processor.
• Mix until the vegetables look like a well-blended salsa (or a lumpy applesauce).
• Prepare the rice according to package directions.
• Now put the beef back on stove and add the Sofrito and olives. Simmer for about 20 minutes until all the flavors have had a chance to work together and mix in with beef.
• If you see that the beef is beginning to stick to the pan, you can always add some water. It will not dilute the flavor of the dish.
• Now you’re are done and there are a couple ways to serve. You can prepare dish-by-dish by adding a scoop of rice in a bowl and then scooping the Spicey Beef on top. Or you can mix the rice with the Spicey Beef together in a larger dish. I like it both ways.

Serving suggestion: I think this dish is fine on it’s own since it the rice, beef and vegetables are all there. But of course you can always add a side salad if you feel like you need something else.

Enjoy!