Bistec Encebollao Recipe - Allrecipes.com
Bistec Encebollao Recipe
  • READY IN ABOUT 5 hrs

Bistec Encebollao

Recipe by  

"Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    4 hrs 55 mins

Directions

  1. In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
  2. When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2011

Loved this! The broth was the best part. I doubled the recipe and served with white rice, cilantro, limes, hotsauce and tortillas (to sop up the juice). I will be making this again and next time plan on trying the tostones with it. I also wanted to mention that I made this in the slow cooker; after marinating I placed everything in the slow cooker on high for 4 hours and it was so tender and flavorful. When I walked in the door after work I was drooling. Thanks for sharing this yummy recipe!

 
Most Helpful Critical Review
Jun 23, 2014

We couldn't eat this!! The taste was AWFUL!!! We couldn't stand the smell too!!!!

 

46 Ratings

Feb 20, 2009

Very authentic tasted like my mothers. I felt the marinade was not a enough so I added two cups of broths and 2/3 cup of vinegar.

 
Jan 25, 2011

my hubby is puerto rican and he doesnt cook so I'm looking for recipes for him. he loved it!! thank you so much for this recipe!

 
Jan 17, 2008

Authentic, delicious, and fast! In the morning, I just put all of the ingredients in a plastic container. Then when it was time to make dinner, I poured the entire meal into a pot & cooked for about an hour. I didn't have any beef stock, so I used water & chicken bullion. It was delicious! I served it with white rice & the entire family loved it. Thanks for a great recipe!!

 
Feb 23, 2010

This is one of my favorite dishes EVER! I love garlic so I always add a bunch more than called for. Sometimes I also add a bay leaf in there while it is simmering. Using sirloin ensures that your meat will be tender but traditionally cubed steak is used. Sirloin has a better texture though!!! I highly recommend it! (Serve with arroz blanco and tostones)

 
Dec 31, 2008

Very easy to make. Meat was very moist. I cut a london broil that I didn't have time to grill. The only downside was that the vinegar gave it such a tangy taste. I had to add a pinch or two of sugar to calm the taste down. It worked though. I served it over rice. Not a spoonful left in the pan so I think it went over well!

 
Mar 10, 2011

OMG... I'm PuertoRican and can't cook the food. I'm always looking for recipes and hope that they are easy.. This was both... My family loveddddddddd it! Thanks

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 587 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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