This carne guisada recipe is a crowd favorite at Ninfa’s in Houston. Founded by local legend Mama Ninfa, the 50-year-old Texas institution has two locations, each filled nightly with families that have been visiting for generations. “The kids grow up and come back,” says chef Alex Padilla who’s worked on the line for 17 years. “And now they’re bringing their kids.”
A hallmark of Tex-Mex cuisine, this slow-cooked beef stew is the descendant of a Puerto Rican dish by the same name (the main difference lies in the base aromatics of the dish). Though the cook time here is an investment, the results are worth the multiple-hour braise: tender, shreddy short ribs in a deeply flavorful tomato sauce. Padilla cooks carne guisada on the stovetop, but you could easily do the first round of braising in a slow cooker for a partly hands-off approach, then cool and chill the mixture for up to three days before continuing.
Serve the spiced stew meat and sauce over white rice, or with warm flour tortillas for tacos. The chunks of beef, potato, and veggies also make a great filling for enchiladas, a topping for tostadas, or the base of a breakfast hash. Save any unused braising liquid to use in place of beef broth in your next batch of soup.
What you’ll need
Dutch Oven
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Wooden Spoon
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Ladle
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Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Cut 1 medium onion in half and smash 4 garlic cloves. Place 3–4 lb. boneless beef short ribs, cut into 4" pieces, in a large heavy pot. Add 1 bay leaf, smashed garlic, an onion half, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; pour in water just to cover meat. Bring to a boil; reduce heat and simmer, occasionally skimming foam from surface, until meat is nearly fork-tender, about 3 hours. Transfer meat to a large bowl. Strain braising liquid through a fine-mesh sieve into a medium bowl; discard solids. Set liquid aside.
Step 2
Meanwhile, cook 1 lb. red potatoes, peeled, cut into 1" pieces, in a medium pot of salted boiling water until just fork-tender, 8–10 minutes. Drain; set aside.
Step 3
When short ribs are almost done braising, coarsely chop remaining 1½ medium onions and finely chop remaining 4 garlic cloves. Heat 3 Tbsp. extra-virgin olive oil in another large heavy pot. Cook onions, garlic, 2 lb. tomatoes, coarsely chopped, 6 oz. tomatillos (about 3 medium), coarsely chopped, 1 red bell pepper, ribs and seeds removed, coarsely chopped, 1 green bell pepper, ribs and seeds removed, coarsely chopped, 1 small jalapeño, finely chopped, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, stirring occasionally, until vegetables are softened, 18–22 minutes. Add 2 Tbsp. tomato paste, 1½ tsp. ground cumin, and 1 tsp. ground coriander; season generously with freshly ground pepper. Cook, stirring occasionally, until vegetables are coated and mixture is pasty, about 4 minutes.
Step 4
Add short ribs, potatoes, and 3 cups reserved braising liquid to pot. Cook, stirring occasionally, until meat falls apart easily, 65–75 minutes. Let cool slightly; ladle into bowls and top with cilantro sprigs.
