Cuban Beef Panca Pepper Casserole

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Cuban Beef Panca Pepper Casserole
Cuban Beef Panca Pepper Casserole
Servings:Serves 4
Calories per serving:604
Ready in:10 hours, 40 minutes
Prep. time:10 hours
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:12th January 2014
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Using the South American panca peppers mixed with standard peppers creates a flavourful casserole with much depth of flavour that cooks quickly using a pressure cooker.


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Ingredients

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Method

  1. In the pressure cooker, Saute' the peppers, onions and garlic in the same pan with a bit of chorizo and and minimal amount of oil, over three or four minutes.
  2. Coat steak pieces with Adobo and add into the pressure cooker. Brown pieces all over.
  3. Pour in wine, chopped tomatoes olives and carrots.
  4. Cover the pressure cooker and reduce to simmer for forty minutes.

Serving suggestion

Serve on a bed of rice.

Recipe source

  • CubanCuisine.co.uk, the UK's specialist on-line suppliers of authentic Cuban groceries, has kindly given Cookipedia permission to reproduce this recipe.

CubanCuisine.co.uk can provide all specialist items in this recipe via www.cubancuisine.co.uk, their recently updated Cuban ingredient supplies website. Just click on the product link in the recipe to take you to the Cookipedia ingredient description page from where you can order the item online via CubanCuisine.co.uk (worldwide deliveries)

Variations

For a super spicy variation of this recipe, try substituting the panca peppers with rocoto peppers!

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