One of the first things I ate when visiting my in-laws (long before they were my in-laws) was carne al jugo, a delicious and relatively easy beef recipe that usually cooks up in one pot.
Typically served with a side of rice or potatoes, carne al jugo is made with basic ingredients you can find around the house and inexpensive cuts of meat. You can serve a filling meal to the entire family and not break the bank doing it.
Here is one recipe used with limited modifications by my in-laws. All quantities are approximate and should be changed to taste:
- Roast or stew meat (we typically buy this at a warehouse club), roughly cut into 2″ cubes or smaller according to preference.
- 2 onions, diced.
- 2 green peppers, diced.
- 4 garlic cloves, minced.
- Small box of sliced mushrooms.
- Olive oil, to coat.
- 1/2 beer bottle
Getting this dish prepared is a snap:
- Heat the oil in a large soup pot that you have a cover for.
- Saute the onions for a few minutes until they turn clear.
- Add the peppers and garlic and cook for a few minutes more.
- Add the meat stir until combined, cooking another few minutes.
- Add the mushrooms last, reduce heat, add salt and pepper to taste, and cover.
- Simmer for about an hour until the flavors develop and the meat is perfectly tender.
- Add the beer about halfway through the cooking process to enhance flavor.
The juices in the meat, onions and mushrooms will run to create a tasty broth that goes perfectly over rice or potatoes.