4 Serves
110 Mins
In a Dutch oven, bring 4 cups of water to a boil. Add the beef, ginger paste, and garlic paste, then simmer covered for 20 minutes, skimming any foam from the surface.
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CubanVitamin E
8 mg / 15 mgVitamin K
486 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
247 µg / 400 µgCalcium
475 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
316 mg / 420 mgPhosphorus
484 mg / 1,250 mgPotassium
2299 mg / 4,700 mgSodium
960 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
13 g / 28 gSugar
11 g / 50 gSaturated Fat
17 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Remove the beef from the pot and drain, reserving the cooking liquid. Heat the cooking oil in the same Dutch oven over medium heat.
Add the onions to the shimmering oil and sauté until softened, about 5 to 7 minutes.
Stir in the fresh tomatoes and cook until they begin to break down, approximately 3 to 5 minutes.
Return the beef to the pot, stir well, and cook for an additional 5 minutes.
Season with paprika, pepper, curry powder, tomato paste, and salt. Pour in the reserved cooking liquid plus extra water to cover the meat.
Bring to a boil, then reduce heat and simmer uncovered for 60 minutes until the beef is tender and the sauce has thickened.
Adjust seasonings to taste and garnish with fresh cilantro and fresh chili before serving.
92
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g17
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