This is a traditional Dominican recipe where my mom not only placed great ingredients, but lots of love in making it for my brother and me. Stews are classic choices in Latin cuisine and are prepared in a traditional cooking pot called a caldero, or in a heavy kettle. This is a dish where, depending on how many people, you can cook once and have leftovers for days to come, hence saving time. I hope you take the opportunity to create this amazing Dominican dish because its absolutely delicious. Prep Time: 30 minutes; Cook time: 1 hour (+/-). Serves 6 · 2 pound beef, cut into small pieces. (round or skirt) · Juice of 1 lime · 1 teaspoon oregano · 1 teaspoon adobo · 1 teaspoon pepper · 1 teaspoon salt, (or more, to taste) · 2 tablespoons vegetable oil · 1 red onion, chopped · 2 tomatoes, chopped · 2 bell peppers, chopped · 2 carrots, chopped · 3 cloves garlic, mashed · 1 cup tomato sauce · 1 cup pitted Alcaparrado (jar of olives and capers mixed together) · 1 sprig of parsley, chopped 1. Seasoning the meat: Season the meat with pepper, oregano, adobo, and salt. Add lime juice to the meat. Stir to coat all the meat with the seasonings. Let it rest for 20 minutes in the refrigerator. 2.Browning the meat: Heat the oil in a heavy bottomed pot (caldero) over high heat and add the meat and brown. 3. Cooking the meat: Add 4 tablespoons of water, stir and cover. Lower the heat to medium-low. Repeat the process of adding water, stirring, and cooking covered until the meat is very tender. This process can take 35 minutes to 1.5 hours depending on the meat. Usually it takes about 1 hour. 4. Cooking vegetables: Once the meat is tender, add peppers, onion, tomatoes, carrots, garlic, and pitted Alcaparrado. Stir, then cook covered until the vegetables are soft. 5. Making the sauce: Add the tomato sauce and 1 cup of water and let it reduce to obtain a light sauce. Season with salt to taste, and sprinkle with the parsley. Remove from heat. Serve with white rice.
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