Photo by Penny (pengrin™)
Earlier this year, I wrote about how my family is comprised of meat lovers. In that post, I shared a story from when my husband and I were newlyweds and I made the mistake of serving him dinner with no meat. The recipe I included in that post was for Bistec Encebollado (Puerto Rican Cubed Steak), which has been a popular recipe, but I felt it got a little lost in the post due to the giveaway I held at that time. So, I decided to share the recipe with you again.
As I shared before, we often ate beef growing up in a Puerto Rican house. From carne molida to bistec encebollado to barbecuing steaks at parties, many meals I grew up eating – and some of my favorites – involve beef. One of my all time favorites is bistec encebollado.
Image from CSU Meat Sciences
The key to making bistec encebollado is that you have to use cubed steak. If you can’t find it pre-packaged, just ask the butcher to run a piece of beef through the machine and it’ll come out cubed for you. Then, you really only need some onions and the basic ingredients for making sofrito – a staple when cooking Puerto Rican food.
Image from Puerto Rican Recipes Online
Bistec Encebollado Recipe {Puerto Rican Cubed Steak with Onions}
Ingredients
- Cubed Steak
- Onions
- Cooking Oil
- Adobo
- Meat Tenderizer
- Black Pepper
Cooking the Steak
- Season el bistec with adobo, black pepper, and meat tenderizer.
- Cut your onions into nice ring slices.
- Using a large covered pan, heat a bit of cooking oil.
- Put your steaks in and drizzle a little water under to help create steam.
- Cover the pan and cook on low-medium heat.
- When the steak is tender and nearly done, add your onions on top of the steaks.
- The steak will cook slowly on low heat and the onions will wilt creating a perfect combination of steak and onions.
- I highly suggest you serve over white rice and red beans with a side of tostones. Heaven!
I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.
Have you ever had bistec encebollado before? If you try this recipe, I’d love to hear how it turns out!
