Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of beef round or chuck with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned beef chunks on all sides until browned, removing them to a plate afterwards.

3. 3

   In the same pot, add 1 large yellow onion, finely chopped, 4 cloves of garlic, minced, 1 large red bell pepper, finely chopped, and 2 stalks of celery, finely chopped, sautéing for 8-10 minutes until softened.

4. 4

   Stir in 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, and 0.5 teaspoon of annatto powder, cooking for 1 minute until fragrant.

5. 5

   Add 1 cup of ripe diced tomatoes and 0.25 cup of finely chopped preserved lemon rind to the pot, stirring well and cooking for 5 minutes, then return the seared beef to the pot along with 4 cups of beef broth.

6. 6

   Bring the liquid to a simmer, then reduce heat to low, cover, and braise for 1.5 hours, stirring occasionally, before adding 2 large potatoes, peeled and quartered, and continuing to braise for another 1 hour until the beef is fork-tender and the potatoes are cooked.

7. 7

   Adjust seasoning with salt and pepper as needed, then ladle the Carne Sudada con Limón Conservado into bowls and garnish with 0.5 cup of fresh chopped cilantro before serving.