You will need: palomilla steaks, onions, sour orange juice, minced garlic, salt, cooking white wine, onion powder, garlic powder.
Place the steaks in a shallow dish. Place the sliced onions over the steaks. Combine the sour orange juice, cooking white wine, minced garlic, salt, garlic powder, and onion powder and pour over the steaks. Cover and refrigerate for at least one hour or overnight.
Heat about 1 tablespoon of olive oil over medium high heat. Remove the steaks from the marinade and fry them until they are lightly browned.
Pour all the liquid and the onions over the steaks and lower the heat to low. I also added 1/4 cup tomato sauce at this point and a bit of water to cover the steaks. Cover the pot and cook the steaks slowly until the meat is very tender.
It will look like this after about half an hour. Remove the lid from the pot and raise the heat to medium to cook off some of the liquid.
Next time I hope my friend shares her recipe with me so that we can try her version of bistec en cazuela. Hers included potatoes, raisins, and olives.
BISTEC EN CAZUELA - BRAISED STEAK
- 1 lb palomilla steaks (or top round steaks, thinly sliced)
- 1 onion, sliced into thin rings
- 1/4 cup sour orange juice (or 1/8 cup orange juice and 1/8 cup lime juice)
- 1/4 cup cooking white wine
- 1 teaspoon minced garlic
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon ground cumin
- 1/4 cup tomato sauce
- 1 tablespoon olive oil
- Place steaks in a shallow pan. Place the sliced onions over the steaks.
- Combine the sour orange juice, cooking white wine, minced garlic, salt, ground cumin and pour over the steaks. Cover and refrigerate for at least an hour or overnight.
- Heat olive oil in a pot and fry the steaks until they are lightly browned..
- Pour all the liquid, the onions, and the tomato sauce over the steaks. Cover the pot and lower the heat. Cook slowly until the meat is very tender. Add a little water if necessary.