Guiso

bar nothin ranch

Original recipe: 1950, UPDATED ©2010

AuthorDartagnan
DifficultyBeginner

"from the bunkhouse to the big house, a century old comfort food remembered"

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Yields1 Serving
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
 12 oz Mexican Beer, ice cold
 1 tbsp fresh lime juice
 1 ½ tbsp garlic powder
 3 lbs beef bottom end round roast, 1"+ cubes, trimming is optionalUsing a lean or expensive cut does not work here. For the original recipe, do not trim, the fat will render flavor.
 1 tbsp lard
 1 medium onion, choppedno need to dice, the vegetables will be all but gone into a smooth gravy
 1 medium red or green bell pepper, choppedred or green, to taste, or whatever you have in your garden
 4 cloves fresh garlic, diced or very thinly sliced
 1 can Hatch Hot Green Chiles and Tomatoes, strainedthis is updated from original fresh chopped tomatoes and roasted green chiles
 2 tsp Worcestershire sauceupdated from a homemade reduction that was used, but not remembered
 2 tbsp Goya Sofrito, or homemade
 1 tbsp ground comino
 1 tbsp Goya Adobo Calienteupdated seasoning
 salt
 black pepper
 1 cup light beef stock (or bouillon), heated to simmer, you may not use it all
 1 tbsp flour
1

Prep all ingredients and gather.

2

Place cubed beef in non-reactive container, season with garlic powder well. Add beer and lime juice. Let marinate 30-45 minutes only.

3

Strain beef, reserving liquid. Pat dry. Season with salt and pepper.

4

Heat a large coverable skillet to medium high heat add lard, (or oil), heat to shimmer (medium high), add strained, dried and seasoned beef.

5

If un-trimmed, sear fat sides first to render. Sear all sides a couple minutes each side, shaking often. Once beef has given up liquid, remove from heat. Remove just the beef from skillet, leaving fat and liquid, place skillet back on heat.

6

Once back to medium high, add onions. Sauté 1 minute.

7

Add bell pepper and garlic. Sauté 2 minutes.

8

Add chiles & tomatoes with Sofrito. Sauté 3 minutes. Shaking often.

9

Return beef to pan, add Worcestershire and reserved marinade liquid to just cover. Season with Adobo, salt to taste, but not too much. Flavors will intensify as it cooks down.

10

At this time the aromas should be AMAZING!

11

Cover and low simmer for 3 1/2 hours, stirring occasionally.

12

Somewhere between 3 and 3 1/2 hours, add heated beef stock just to cover contents. Replace lid and at 3 1/2 hours check meat. It should crush easily with wooden spoon. If not, cover and simmer, check every 15 minutes.

13

Whisk flour with remaining heated stock well. Add small amounts of floured stock stirring until starting to thicken.

14

Keep lid off, bring to medium simmer and let thicken.

15

Remove from heat and partially cover. If able, let rest an hour, stirring a couple times.
Serve with fresh buttered flour tortillas or a crusty Mexican bread and a hot roasted jalapeno or serrano pepper.

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Ingredients

 12 oz Mexican Beer, ice cold
 1 tbsp fresh lime juice
 1 ½ tbsp garlic powder
 3 lbs beef bottom end round roast, 1"+ cubes, trimming is optionalUsing a lean or expensive cut does not work here. For the original recipe, do not trim, the fat will render flavor.
 1 tbsp lard
 1 medium onion, choppedno need to dice, the vegetables will be all but gone into a smooth gravy
 1 medium red or green bell pepper, choppedred or green, to taste, or whatever you have in your garden
 4 cloves fresh garlic, diced or very thinly sliced
 1 can Hatch Hot Green Chiles and Tomatoes, strainedthis is updated from original fresh chopped tomatoes and roasted green chiles
 2 tsp Worcestershire sauceupdated from a homemade reduction that was used, but not remembered
 2 tbsp Goya Sofrito, or homemade
 1 tbsp ground comino
 1 tbsp Goya Adobo Calienteupdated seasoning
 salt
 black pepper
 1 cup light beef stock (or bouillon), heated to simmer, you may not use it all
 1 tbsp flour

Directions

1

Prep all ingredients and gather.

2

Place cubed beef in non-reactive container, season with garlic powder well. Add beer and lime juice. Let marinate 30-45 minutes only.

3

Strain beef, reserving liquid. Pat dry. Season with salt and pepper.

4

Heat a large coverable skillet to medium high heat add lard, (or oil), heat to shimmer (medium high), add strained, dried and seasoned beef.

5

If un-trimmed, sear fat sides first to render. Sear all sides a couple minutes each side, shaking often. Once beef has given up liquid, remove from heat. Remove just the beef from skillet, leaving fat and liquid, place skillet back on heat.

6

Once back to medium high, add onions. Sauté 1 minute.

7

Add bell pepper and garlic. Sauté 2 minutes.

8

Add chiles & tomatoes with Sofrito. Sauté 3 minutes. Shaking often.

9

Return beef to pan, add Worcestershire and reserved marinade liquid to just cover. Season with Adobo, salt to taste, but not too much. Flavors will intensify as it cooks down.

10

At this time the aromas should be AMAZING!

11

Cover and low simmer for 3 1/2 hours, stirring occasionally.

12

Somewhere between 3 and 3 1/2 hours, add heated beef stock just to cover contents. Replace lid and at 3 1/2 hours check meat. It should crush easily with wooden spoon. If not, cover and simmer, check every 15 minutes.

13

Whisk flour with remaining heated stock well. Add small amounts of floured stock stirring until starting to thicken.

14

Keep lid off, bring to medium simmer and let thicken.

15

Remove from heat and partially cover. If able, let rest an hour, stirring a couple times.
Serve with fresh buttered flour tortillas or a crusty Mexican bread and a hot roasted jalapeno or serrano pepper.

Guiso
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