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Tasajo a la cubana
Shredded dried beef stew
Tasajo: eastern Cuban salted dried beef, shredded and stewed in sofrito
Tasajo, beef that has been salted and dried until hard, has been a staple in Oriente since colonial times, when it kept for months without refrigeration; in Santiago it is still stewed for family meals with tomato, peppers and onion and eaten with white rice and boiled yuca. Most of the work is getting the salt out. The meat must soak in the fridge for at least 24 hours with the water changed several times, and the classic mistake is skipping a change of water, which leaves the dish far too salty to eat. Look for tasajo at Latin American butchers. Chef's tip: taste a small piece after the first boil; if it is still very salty, boil again in fresh water before shredding.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 1 ½ lb tasajo (salted dried beef)
- 4 tbsp olive oil
- 2 onionsthinly sliced
- 1 green pepperthinly sliced
- 6 garlic clovescrushed
- 1 tsp ground cumin
- ½ tsp dried oregano
- 14 oz chopped tomatoes
- 2 tbsp lime juice
- ¾ cup waterfrom the cooking pot
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Method
0/6 doneStep 1: Rinse 1 ½ lb tasajo (salted dried beef), cut it into 4 pieces and soak it in plenty of cold water in the fridge for 24–36 hours, changing the water at least 4 times.
10 minStep 2: Drain, put it in a pot of fresh cold water, bring to the boil and drain again. Cover with fresh water and simmer for 1½–2 hours, until tender enough to shred.
110 minStep 3: Taste a small piece. If still salty, boil for 15 minutes more in fresh water. Drain (keep some cooking water), cool and shred into fine strands, discarding fat and gristle.
20 minStep 4: Heat 4 tbsp olive oil in a wide pan over a medium heat and cook 2 onions and 1 green pepper for 8 minutes, until soft. Add 6 garlic cloves, 1 tsp ground cumin and ½ tsp dried oregano for 1 minute.
9 minStep 5: Add 14 oz chopped tomatoes and the shredded beef with ¾ cup water and simmer for 15 minutes, stirring, until the sauce clings to the meat and the stew is piping hot.
15 minStep 6: Stir in 2 tbsp lime juice and serve with white rice and boiled yuca.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 42 g
- Carbs
- 9 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tasajo a la cubana take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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