Name: Cuban-style braised beef with prunes and carrots
Prep time: 1 h 20 min
Cook time: 1 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 1 kg Beef; 3 Onions; 2 Carrots; 400 g Prunes (dried plums); 2 Tomatoes; 1 tsp Cilantro (fresh coriander); to taste Salt and pepper; 3 Garlic cloves; 1/2 tsp Nutmeg; 50 ml Vegetable oil

Instructions

Tip: tap a step to mark it as done.

Rinse the prunes, place them in a bowl, and pour boiling water over them. Let soak for about 15 minutes. Reserve the soaking water for later.
Peel and finely chop the garlic and onions. Wash the carrots and tomatoes and cut them into half-round slices.
Pat the beef dry with a paper towel and cut it into small cubes. Heat the oil in a pot and brown the beef on all sides. Season with salt and pepper, add the onions and garlic, and after 2–3 minutes add the tomatoes and carrots. Once the tomatoes release their juices, pour in some of the prune soaking water and simmer for about 5 minutes.
Add the prunes, cilantro, and nutmeg, and adjust the salt and pepper as needed. Simmer together for about 15 minutes, then add the remaining prune soaking water and plain water if needed.
Cook partially covered for about an hour. Once the beef is tender, remove from the heat and serve with rice.

Tip: Choose beef chuck or neck for this dish; these cuts become tender during slow braising without drying out. If the prunes have pits, remove them right after soaking.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 630 kcal
Protein: 36 g
Carbohydrates: 52 g
of which sugars: 30 g
Fat: 32 g
of which saturates: 11 g
Fiber: 7.0 g
Salt: 0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Hovädzie mäso dusené so slivkami, mrkvou a koriandrom