Carne Guisada (Dominican-Style Braised Beef)
This is that classic Dominican carne guisada that always finds its way to the table when you need something hearty and satisfying. The braised beef gets incredibly tender, soaking up all that rich, savory sauce that was made to be eaten with white rice.
Table of Contents
Ingredients
3 lbs oxtails
2 tbsp garlic paste
2 tbsp sofrito
1 tbsp oregano
1 tbsp adobo
1 tbsp black pepper
2 tbsp soy sauce
2 tbsp oil (achiote oil recommended)
2 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper (or green bell pepper), sliced
½ red onion, sliced
1 bunch fresh cilantro
Hot sauce, to taste
2 oz cognac or any dark liquor
1–2 cups water
Step-by-Step Instructions
1. Prep & season the beef
Clean the beef with vinegar and limes (this may slightly discolor the meat).
In a large bowl, season with garlic paste, sofrito, oregano, adobo, black pepper, soy sauce, and sour orange (or lime juice). Add sliced red onion and bell pepper. Toss well to combine. Cover and refrigerate for 1 hour.
2. Start the browning process
Heat oil in a large pot over medium-high heat. Add sugar and allow it to brown.
3. Add the beef
Add the marinated meat to the pot and let it gain color for about 5 minutes. Toss to combine.
4. First simmer
Add 2 cups of water to the seasoning bowl, swirl to capture all the flavor, and pour it into the pot. Cover and cook on medium heat for 45 minutes.
5. Second simmer
After 45 minutes, taste for flavor and salt. Add another 2 cups of water and ½ chicken bouillon cube. Cover and cook for another 30 minutes.
6. Final finish
At this point, the water should have mostly dried out, locking in flavor. Add the remaining 1 cup of water. The beef should already be very tender.
7. Add vegetables
Add additional sliced onion and bell pepper if desired. Cover and cook on high for the final 15 minutes.
8. Serve
Once fork-tender and flavorful, remove from heat and serve warm.
Notes from My Kitchen
Browning sugar gives the stew that deep color and flavor.
Letting the liquid reduce before adding more builds layers you can taste.
This is made for white rice, no shortcuts here.
Even better the next day once everything settles in.
