Bifes a la Criolla

By garciamoss

Ingredients

• 2 Tbsp. vegetable oil
• 1 lb. sirloin tip roast, rump roast, or beef round, trimmed of fat and cut into 1/4”-thick slices
• 2 large onions, julienned
• 2 large red bell peppers, julienned
• 1 lb. potatoes, peeled and sliced in 1/4”-thick rounds
• salt and freshly ground black pepper, to taste
• 2 tsp. ají molido [substitute crushed red pepper flakes]
• 2 tsp. dried thyme
• 2 bay leaves
• 1 cup beef stock
• chopped parsley, to taste

Details

Adapted from hispanickitchen.com

Preparation

Step 1

In a Dutch oven or other pot with a tight-fitting lid, heat the oil over medium heat. Beginning with the slices of meat, add alternating layers of beef, onion, red bell peppers, and potatoes, seasoning each layer with salt, black pepper, ají molido, and thyme. Add the bay leaves and the beef stock, pouring down the side of the pot to avoid disturbing the seasonings. When the pot comes to a boil, reduce the heat to medium low and cook for approximately 40 to 50 minutes, tightly covered, or until the potatoes are cooked through. Serve with chopped parsley on top.

[Optional]: At the end of cooking, crack one egg per person over top of the meat and vegetables. Cover and cook until the egg whites set.