Bolivian-Inspired Carne Gobernada with Spiced Rice

Ingredients

• 500g (1.1 lb) beef flank steak or sirloin, thinly sliced 500g (1.1 lb) beef flank steak or sirloin, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 chili pepper, finely chopped (optional, for heat) 1 chili pepper, finely chopped (optional, for heat)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• For the spiced rice: For the spiced rice:
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, dried oregano, and red wine vinegar. Add the sliced beef and toss to coat. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
2. 2.
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the beef from the marinade, reserving the marinade, and sear the beef until browned on all sides. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion, bell peppers, and chili pepper (if using). Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Pour in the reserved marinade and stir to deglaze the skillet. Add the canned diced tomatoes, paprika, salt, and pepper. Bring the mixture to a simmer.
5. 5.
   Return the seared beef to the skillet and stir to combine with the sauce. Cover and let it simmer over low heat for 1 to 1.5 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Meanwhile, prepare the spiced rice. Rinse the rice under cold water until the water runs clear. In a separate saucepan, bring the water to a boil. Add the rice, ground cumin, ground turmeric, ground cinnamon, and salt. Stir well, cover, and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.
7. 7.
   Serve the Carne Gobernada hot, alongside the fragrant spiced rice. Garnish with fresh cilantro, if desired.

Treat your ingredients with care...

• Beef — For the most tender results, thinly slice the beef against the grain. This will ensure that the meat remains tender even after the long cooking process.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast for a few minutes until fragrant. Then grind them into a powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the stew.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the simmering stew. Stir well until the sauce thickens.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the spiced rice by adding raisins, peas, or diced carrots for added texture and flavor.
• Serve the Carne Gobernada with a side of warm tortillas or crusty bread to soak up the flavorful sauce.

Serving advice

Serve the Carne Gobernada hot, spooned over a bed of fragrant spiced rice. Garnish with fresh cilantro for a pop of freshness. This dish pairs well with a side of avocado slices or a simple green salad.

Presentation advice

To elevate the presentation, arrange the sliced beef on top of the spiced rice and drizzle some of the flavorful sauce over it. Sprinkle some chopped fresh parsley or cilantro on top for a vibrant touch of color.