This meat and potatoes recipe is very traditional so it is very common to consume in any region in Cuba.
Its preparation is very simple. The flavor that results from the mixture of its ingredients combined with the tender meat and potatoes is extremely delicious.
It is not a coincidence that this is one of the Cuban stews we love preparing the most, because it is worth every minute we wait while it cooks.
What is the origin of meat and potatoes in Cuba?
Meat and potatoes in Cuba has its origin from a mixture of several gastronomic cultures: Spanish, African and Caribbean.
It has become one of our typical meals, going from one generation to the next and being among the favorite dishes of children and adults alike.
It is not only popular on the island, but also worldwide, so much so that from being a simple homemade preparation it has become an international high-cuisine dish.
What can I have the meat stew and potatoes with?
The garnishes most-often used in Cuba to have this delicious meat stew with are white rice and salads made of any vegetables.
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We also usually have it with some fried food, and if we have red wine at hand, we also use it to add a splash of delight to this delicious dish because it matches perfectly.
Meat and Potatoes Recipe
An authentic and delicious Cuban recipe of meat and potatoes, a dish we love to prepare to enjoy with the family, juicy and with a soft texture, perfect for any occasion.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
- Yield1 Recipient
- Serving Size100g
- Energy250 cal
- 1 kilogram of veal
- 2 large potatoes
- Juice from half a bitter orange
- 1 red pepper
- 1 onion
- 6 garlic cloves
- 1 teaspoon of cumin
- 1 teaspoon of oregano powder
- 1 teaspoon of paprika
- 1 bay leaf
- 1 coriander leaf
- 125 milliliters of water or meat broth
- 1 cup of white wine
- 250 milliliters or a cup of tomato sauce
- 4 tablespoon of olive oil
- Salt and pepper as desired
How to prepare meat and potatoes with a Cuban style?
The first step is to get all the ingredients ready, in order to do that peel and dice the potatoes, the onion and the meat, cut the pepper into julienne strips, and chop the garlic cloves as well.
Marinade the meat with salt, pepper and half of the chopped garlic, put it into the refrigerator for 30 minutes.
After that time, put a big-enough frying pan, from which nothing would spill out, on medium heat, add the oil and, when it is hot, sauté the onion and the pepper for 3 to 5 minutes.
Then, add the rest of the chopped garlic and the meat, sauté for another 5 minutes more or less to sear the meat, until it gets brown on both sides.
Add the paprika, the oregano powder and the cumin, sauté for a couple more seconds.
Next, pour the tomato sauce and mix well so that it can combine with the rest of the ingredients and add the white wine, the water or the broth, the bay leaf and the coriander leaf. Cover the frying pan and reduce to low heat and let it cook for 60 to 90 minutes, or until the meat gets tender, but without breaking apart; it all depends on the quality of the meat.
In the end, add the potatoes, cover again and cook for 25 to 30 minutes on low heat until they are well cooked.
In order to save time, you can mix all the ingredients in a frying pan and then cook them in a pressure cooker for 15 minutes.
If you’d prefer, you could also add some olives and raisins as some Cubans do.
And if the guests are adults, you can even add a bit of red wine during the cooking, just before you add the water; this will make the flavor stronger and it will be even more delicious.
- 4 servings per container
- Serving Size100g
- Amount per serving
- % Daily Value*