Recipe: Corned Beef with Potatoes - Carne Bif con Papas

Added: 09.03.11 | Views: 1,580 | |
Share
| |

Print Recipe

Video

Ingredients

  • 12oz. can Corned Beef
  • 8oz. can Tomato Sauce
  • 1 envelope Sazon with Culantro and Achiote
  • 2 medium Potatoes
  • 3/4 cup Green Bell Peppers
  • 1 medium Onion
  • 5 Garlic Cloves
  • 1 tsp. Garlic Powder
  • 1tsp. Onion Powder
  • Red Pepper Flakes(optional and to taste)
  • 1 tsp. Ground Black Pepper
  • 1 tbs. Dried Cilantro
  • 1 tbs. Dried Oregano
  • 2 tbs Vegetable Oil

Instructions

Step 1

Place potatoes in a pot with water, bring to a boil and cook until fork tender.

Step 2

Meanwhile, using a mini-chopper or blender, place onion, green bell pepper and garlic in chopper and blend until it forms a loose paste and all vegetables are blended together.

Step 3

Place oil in a large non-stick skillet on medium /high heat. Heat for 1 to 2 minutes. When oil is hot place onion, pepper and garlic mixture into the pan.

Step 4

When the mixture becomes fragrant mix in all the spices. Lower temperature to medium.

Step 5

When the mixture changes from light green to deep green add in Sazon envelope. Then stir in Tomato Sauce. Cook until Tomato Sauce turns a deep, rich red color. Once tomato sauce is darker, add in the can of corned beef.

Step 6

Use a fork to mash corned beef into the tomato sauce and vegetable mixture. Do not leave any large pieces of Corned Beef.

Step 7

Check potatoes to see if they are fork tender. When potatoes are done, remove from heat, peel, dice and set aside.

Step 8

Back at the corned beef: stir and place on on low heat. After 5 minutes of cooking on low heat,add in diced potatoes. Then raise temperature to medium/low and add a cover for approximately 20 minutes.

Step 9

After 20 minutes uncover and stir. Remove from heat for about 5 minutes and serve.
Serving SUGGESTION:
Serve hot with white rice.

Step 10

Note:This recipe tends to be a bit dry, if you enjoy corned beef with more sauce you may wish to add water or beef or chicken broth.