Carne guisada made with veal and sofrito, served with a quenelle of mofongo

Puerto Rican Veal Carne Guisada with Mofongo

Carne guisada made with veal and sofrito, served with a quenelle of mofongo
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Yield: 6 servings

Ingredients:

 ¼ cup Canola oil
 2 tbsp Achiote paste
 1 tsp Oreganodry
 1 tsp Cumin seeds
 2 Bay leaves
 1 cup Tomato puree
 1 qt Veal broth or water
 ½ cup Castelvetrano olives (or manzanilla)cut in half
 2 cups Marble potatoes
 12 Baby carrotspeeled, cut in half on bias
 ¼ cup Cilantrochopped
 1 tbsp Cilantrominced
 1 tsp Pepperfreshly cracked
Carne Guisada
 3 lbs Veal shoulder2-inch pieces
 1 tsp Cuminground
 1 tsp Chili powder
 1 tsp Paprika
 2 tbsp Salt
 2 tsp Pepper
 ¼ cup All-purpose flower
Sofrito
 1 cup Red bell pepperseeded, chopped
 1 cup Green bell pepperseeded, chopped
 1 cup Onionminced
 2 tsp Garlicrough chopped
 ½ cup Cilantroroughly chop
Mofongo
 3 Green plantainspeeled
 2 qts Water
 1 tbsp Salt
 ½ cup Canola oil
 2 tsp Garlicfinely minced
 2 tsp Salt
 ¼ cup Extra virgin olive oil

Preparation:

For the Carne Guisada:
1

Pat the veal dry, and toss with all the carne guisada seasoning. Allow to stand for 10 minutes.

For the Sofrito:
2

Combine all the sofrito ingredients in a blender and set aside.

3

Heat a Dutch oven with the canola oil and sear the veal in batches, browning on all sides.

4

Set aside each batch on a paper towel to drain the excess fat, repeat with the remaining veal.

5

Drain the fat from the pan and add the sofrito, scraping up any brown bits, and allowing the sofrito to come to a boil.

6

Add the achiote paste, oregano, cumin seeds, bay leaves, tomato puree, and broth or water, stirring to combine.

7

Add the veal back into the pan and simmer gently covered for 45 minutes until the meat is tender.

8

Add the olives, potatoes, and carrots and cook for 10 minutes, uncovered, until the vegetables are tender. Stir in the chopped cilantro and cook until slightly thickened. Remove the bay leaves and keep warm.

For the Mofongo:
9

Cut the plantains into 1-inch pieces. Mix water and 1 tablespoon salt together in a bowl and add the plantains. Allow to soak for 15 minutes. Drain.

10

Heat a sauté pan with canola oil on medium heat and add the plantains, cooking on both sides to a very pale golden brown until softened, about 5 minutes on both sides.

11

Remove and transfer to a paper towel to drain, keep warm.

12

Make a paste with the garlic and 2 teaspoons salt and add in the olive oil.

13

Mash the plantains while they are still warm and stir in the garlic paste.

To Assemble:
14

Spoon the carne guisada on the plate, and add baby carrots, a few potatoes, and a quenelle of mofongo on the side. Garnish with cilantro and fresh cracked black pepper.

Ingredients

 ¼ cup Canola oil
 2 tbsp Achiote paste
 1 tsp Oreganodry
 1 tsp Cumin seeds
 2 Bay leaves
 1 cup Tomato puree
 1 qt Veal broth or water
 ½ cup Castelvetrano olives (or manzanilla)cut in half
 2 cups Marble potatoes
 12 Baby carrotspeeled, cut in half on bias
 ¼ cup Cilantrochopped
 1 tbsp Cilantrominced
 1 tsp Pepperfreshly cracked
Carne Guisada
 3 lbs Veal shoulder2-inch pieces
 1 tsp Cuminground
 1 tsp Chili powder
 1 tsp Paprika
 2 tbsp Salt
 2 tsp Pepper
 ¼ cup All-purpose flower
Sofrito
 1 cup Red bell pepperseeded, chopped
 1 cup Green bell pepperseeded, chopped
 1 cup Onionminced
 2 tsp Garlicrough chopped
 ½ cup Cilantroroughly chop
Mofongo
 3 Green plantainspeeled
 2 qts Water
 1 tbsp Salt
 ½ cup Canola oil
 2 tsp Garlicfinely minced
 2 tsp Salt
 ¼ cup Extra virgin olive oil

Directions

For the Carne Guisada:
1

Pat the veal dry, and toss with all the carne guisada seasoning. Allow to stand for 10 minutes.

For the Sofrito:
2

Combine all the sofrito ingredients in a blender and set aside.

3

Heat a Dutch oven with the canola oil and sear the veal in batches, browning on all sides.

4

Set aside each batch on a paper towel to drain the excess fat, repeat with the remaining veal.

5

Drain the fat from the pan and add the sofrito, scraping up any brown bits, and allowing the sofrito to come to a boil.

6

Add the achiote paste, oregano, cumin seeds, bay leaves, tomato puree, and broth or water, stirring to combine.

7

Add the veal back into the pan and simmer gently covered for 45 minutes until the meat is tender.

8

Add the olives, potatoes, and carrots and cook for 10 minutes, uncovered, until the vegetables are tender. Stir in the chopped cilantro and cook until slightly thickened. Remove the bay leaves and keep warm.

For the Mofongo:
9

Cut the plantains into 1-inch pieces. Mix water and 1 tablespoon salt together in a bowl and add the plantains. Allow to soak for 15 minutes. Drain.

10

Heat a sauté pan with canola oil on medium heat and add the plantains, cooking on both sides to a very pale golden brown until softened, about 5 minutes on both sides.

11

Remove and transfer to a paper towel to drain, keep warm.

12

Make a paste with the garlic and 2 teaspoons salt and add in the olive oil.

13

Mash the plantains while they are still warm and stir in the garlic paste.

To Assemble:
14

Spoon the carne guisada on the plate, and add baby carrots, a few potatoes, and a quenelle of mofongo on the side. Garnish with cilantro and fresh cracked black pepper.

Puerto Rican Veal Carne Guisada with Mofongo


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