Tuesday, December 10, 2013

Cuban Bistec en Cazuela (Braised Steak in a Pot)


A Wednesdays with Eryka Recipe

Cuban Bistec en Cazuela is basically a braised steak in a pot. As most of you know Cuban food is one of my favorite foods of all time. It is food I could eat everyday and be content. Most, if not all Cuban food, is peasant food, which makes for very simple and cheap ingredients. My grandmother used to make this dish, however, I don't remember it much anymore, so this recipe is for her. As you may remember from a previous post, I now live in her house and any time I cook up a traditional Cuban meal I think of her because I want to make her proud. The steaks used in this recipe are very thin thus they cook up rather quickly. Make sure you are watching them, counting the minutes per side because an extra minute or 30 seconds can make a difference! That being said this recipe is another great weeknight meal due to how quickly it cooks. The sauce produced from the steak and the marinade is amazing when served over rice. I think you will fully enjoy this meal!

1 1/2 top round steaks, in 4 long thin strips or 8 smaller thin pieces
1 onion, sliced in rings
1 green pepper, sliced length wise
1 garlic clove, minced
1/2 cup sour orange juice
1/2 cup white wine
1 teaspoon Adobo seasoning
salt and pepper
1 tablespoon oil
1 tablespoon tomato paste
1/2 cup chicken stock

1. Combine the steak, onion, pepper, garlic, sour orange, wine, adobo salt and pepper in a dish or zip bag to marinate for at least 1 hour or more. Take out about an hour before planning to cook to let the meat come to room temperature.

2. In in large skillet over medium high heat, heat up the oil and brown the steaks. Brown the steaks in batches. When finished browning all the steaks place all the steak pieces back into the pan.

3. Add to the pan the marinade, juices and vegetables. Cook together for about 3 minutes then add the tomato paste. Stir until paste has dissolve into the vegetables. Cook everything together until the liquid from the marinate starts to evaporate then add the chicken broth. Simmer for 3 minutes. Serve over white rice with sweet fried plantains. Enjoy!

Recipe Notes:
Can't find sour oranges or juice in your local market? Make your own by following our simple recipe for home-made sour orange juice.


  1. Beautiful recipe Eryka! In the ingredients the 1/2 white wine is of course 1/2 cup, right?
    This recipe is very close to homey beef recipes served with rice here in Greece as well. The only difference is, we cut the beef in small cubes for braising.
    Thank you for sharing!

    1. Thank you for pointing that out..oops! Thank you as always for your comment and I'd love to try a greek recipe for braised beef!