Best 2 Carne De Res Con Salsa De Coco Recipes

"Carne de res con salsa de coco" is a traditional dish with origins in the Caribbean coast of Colombia. It's a flavorful and hearty stew made with tender beef, a creamy coconut sauce, and a variety of spices. The coconut sauce adds a unique richness and sweetness to the dish, while the spices provide a delightful blend of flavors. This dish is often served with accompaniments such as rice, plantains, or yuca, and is sure to be a hit at your next gathering. In this article, we'll provide you with the best recipe to cook "carne de res con salsa de coco", ensuring you create an authentic and delicious dish that will impress your family and friends.

Here are our top 2 tried and tested recipes!

CARNE DE RES CON SALSA DE COCO

Carne de res con salsa de coco image

Provided by My Food and Family

Categories Casa

Time 1h50m

Yield 8 porciones

Number Of Ingredients 8

Ingredients

1/4 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing
2 libras de asado redondo de la parte inferior de la res (beef bottom round roast), sin hueso
1/2 taza de cebolla bien picadita
5 chile s dulces (ají criollo) sin semilla y picados
2 hojas de cilantro, bien picaditos
1 taza de leche de coco
1/2 taza de arvejas (chícharos o guisantes) congelados
1/2 taza de coco rallado BAKER'S ANGEL FLAKE Coconut, tostado

Steps:

Calienta el aderezo en una cacerola grande. Cocina la carne, dándole la vuelta hasta dorar todos los lados.
Agrega la cebolla, los ajíes y el cilantro; cocínalos durante 2 minutos. Agrega la leche de coco; haz hervir. Tapa. Reduce el fuego; deja hervir durante 1-1/2 hora o hasta que la carne esté tierna y alcance una temperatura interna de 165°F.
Agrega las arvejas congeladas y revuelve; cocina el conjunto por 2 minutos. Espolvorea cada porción con el coco rallado.

Nutrition Facts : Calories 260, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SECO DE CARNE CON FREJOLES

Seco De Carne Con Frejoles image

Provided by Food Network

Categories main-dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 21

Ingredients

2 pounds dried Peruvian canary beans
1/2 medium onion, finely minced
3/4 cup canola oil
1/4 cup garlic puree
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/2 cup aji panka paste
1/3 cup huacatay (Peruvian black mint)
3 sprigs fresh cilantro
3 pounds beef tenderloin, cut into 2-inch cubes
2 medium onions, finely minced
5 ounces, garlic puree
3 teaspoons ground black pepper
3 teaspoons kosher salt
2 teaspoons ground cumin
1/3 cup aji amarillo paste
8 ounces diced carrots, steamed
6 ounces green peas, steamed
Cooked jasmine rice, for serving
Slivered red onions, chopped cilantro and salsa criollo, for garnishing

Steps:

For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.
In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.
For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.
Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.
Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.
Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.

Tips:

Selecting the Right Beef: Opt for chuck roast or brisket for a tender and flavorful result.
Tenderizing the Beef: Marinate the beef in a mixture of vinegar, soy sauce, garlic, and spices to enhance its tenderness.
Browning the Beef: Sear the beef in hot oil to create a flavorful crust, locking in the juices.
Simmering the Beef: Cook the beef slowly in a flavorful broth made with onion, garlic, tomatoes, and spices.
Preparing the Coconut Sauce: Use fresh coconut milk for a rich and creamy sauce. Add spices like cumin, coriander, and paprika for a flavorful twist.
Combining the Beef and Sauce: Bring the tender beef and the aromatic coconut sauce together, allowing the flavors to meld and infuse.
Accompaniments: Serve the carne de res con salsa de coco with accompaniments like rice, beans, and tortillas.

Conclusion:

Carne de res con salsa de coco is a delightful and flavorful dish that showcases the harmonious blend of Latin and Caribbean flavors. With its tender beef, aromatic coconut sauce, and vibrant spices, this dish captivates the senses and leaves a lasting impression. By following the tips and techniques outlined above, you can create an authentic and delectable version of this classic recipe. Whether you're hosting a special gathering or simply seeking a comforting meal, this dish is sure to satisfy your taste buds and leave you craving more.