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BEEF AND POTATO SOFRITO Recipe

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This recipe for BEEF AND POTATO SOFRITO, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/3-cup vegetable oil
2 pounds stewing beef, such as chuck or brisket, sliced or cut into 1-inch cubes
Salt and freshly ground black pepper
Dash of ground turmeric or sweet paprika
1 head garlic, halved
˝ cup boiling water, or more if needed
10 red or Yukon Gold potatoes, peeled and cut into wedges

Directions:
Directions:
Heat half of the oil in a large heavy pot or casserole over medium-high heat. Add the meat and brown on all sides. Season with salt, pepper, and turmeric.

Add the garlic and boiling water, cover with a tight-fitting lid, reduce the heat to the minimum, and cook for 2 hours. Add a bit of water if the liquid in the pot dries out. The idea is to cook the dish in as little liquid as possible.

While the meat is cooking, preheat the oven to 400°F.

Arrange the potato wedges on a baking sheet, drizzle with the remaining oil, and sprinkle with salt and pepper.
Roast for 15 minutes, until the potatoes are golden and crisp on the out¬side and partially cooked inside.
Add the potato wedges to the pot with the meat (after it has cooked for about 2 hours). Cover and simmer on the lowest heat for another hour.

 

 

 

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