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Carne Guisada with Fullblood Wagyu Beef
Prep Time: 15 Minutes
Cook Time: 2 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Jess Pryles
Take the Fullblood Wagyu beef for kabobs out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE SPICE MIXTURE AND FULLBLOOD WAGYU BEEF
Mix the kosher salt, black pepper, ground cumin, dried oregano, and chipotle powder in a small bowl. This is your spice mixture.
Pat the Fullblood Wagyu beef dry with a paper towel.
Sprinkle the spice mixture on the beef, while tossing the pieces of beef in the bowl to make sure all of the pieces are coated.
Place a heavy-bottomed pot (chef used enameled cast iron) over medium-high heat.
Add the lard or tallow (depending on your preference) to the pot.
Add half of the beef pieces to the hot fat in the pot.
Brown the pieces on all sides. This takes about 15 minutes.
Remove the beef from the pot, and repeat the process with the remaining beef.
PREPARING THE BLENDED MIXTURE AND POTATOES
While the meat is browning, place the fresh cilantro, half of a peeled onion, serrano chili, diced tomatoes, peeled garlic cloves, beef broth, and tomato paste in a blender.
Blitz until very smooth. This is your blended mixture.
Return all of the beef to the heavy-bottomed pot. Then, add the blended mixture.
Peel the potatoes, and cut them into 1 1/2 inch chunks (approximately).
Add the potatoes to the pot.
Bring the carne guisada to a boil. Then, reduce heat to a simmer.
Simmer for 45-60 minutes until the Fullblood Wagyu beef is tender.
Prepare your rice per package instructions while the guisada is cooking.
Warm your corn tortillas, and heat your refried beans.
Serve the carne guisada with corn tortillas, rice, and refried beans (optional).
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