Rés guisada

Authentic Repollo Guisado Recipe from Dominican Republic

Region / culture: Dominican Republic | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 4

Introduction

Rés guisada is a traditional Dominican beef stew that is packed with flavor and perfect for a hearty meal. This dish is a favorite among many families in the Dominican Republic and is often served with rice, beans, and plantains.

History

Rés guisada has been a staple in Dominican cuisine for generations. The dish is believed to have originated from Spanish influences, as the Dominican Republic was colonized by Spain in the 15th century. Over the years, the recipe has been passed down through families and has become a beloved comfort food in Dominican households.

Ingredients

2 lb (907 g) of beef, cut into small pieces.
2 lemons, cut into halves.
2 green bell peppers.
1 small red onion, chopped into small cubes.
2 tbsp of oil.
2 ripe tomatoes, cut into quarters.
2 tbsp of tomato sauce.
0.5 tsp of mashed garlic.
black pepper.
salt.

How to prepare

In a bowl, mix the meat, onion, pepper, and ground black pepper.
Marinate in the refrigerator for an hour.
In a pot, heat the oil and add the meat (reserving the onions and peppers). Sauté until the meat is light brown.
Add 2 tbsp of water and let it simmer over medium heat until the meat is tender, adjusting the water as necessary (you can shorten the process by using a pressure cooker).
When the meat is tender, reduce the amount of water.
Add the tomato paste, onions, tomatoes, and peppers. Sauté.
Add half a cup of water and reduce to make a thin sauce.
Add salt to taste.

Variations

You can add additional vegetables such as carrots, potatoes, or squash to the stew for added flavor and nutrition.
For a spicier version, add a chopped chili pepper or hot sauce to the stew.

Cooking Tips & Tricks

Marinating the meat for at least an hour will help to infuse it with flavor.

- Adjust the amount of water as needed while simmering the meat to ensure it stays tender.

- Using a pressure cooker can help to shorten the cooking time for the meat.

- Be sure to taste and adjust the seasoning with salt to your preference.

Serving Suggestions

Serve Rés guisada with white rice, beans, and fried plantains for a complete Dominican meal.

Cooking Techniques

Sautéing the meat before simmering helps to seal in the flavor and create a rich base for the stew.

Ingredient Substitutions

You can use chicken or pork instead of beef for a different variation of this dish.

Make Ahead Tips

Rés guisada can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Rés guisada in a deep bowl with a side of rice and beans for a traditional presentation.

Pairing Recommendations

This dish pairs well with a light salad or a side of avocado for a fresh contrast to the rich stew.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

8g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in iron, vitamin C, and vitamin A.

Alergens

This recipe contains no common allergens.

Summary

Rés guisada is a nutritious dish that is high in protein and low in carbohydrates. It is a great option for a balanced meal.

Summary

Rés guisada is a delicious and comforting beef stew that is perfect for a family meal. Packed with flavor and nutrients, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. I had been browsing through an old cookbook that had belonged to my mother, and I stumbled upon a page that was filled with a tantalizing description of Rés guisada. The picture next to it showed a beautifully braised piece of beef, simmered in a rich and savory sauce. I knew right then and there that I had to learn how to make it.

I had always been passionate about cooking, ever since I was a young girl watching my own grandmother work her magic in the kitchen. She had taught me the importance of using fresh ingredients and seasoning with care, and I had spent many hours by her side, absorbing all of her culinary wisdom. But this recipe was unlike anything I had ever seen before, and I knew that I would have to venture out and seek guidance from someone who knew how to make it properly.

I reached out to my neighbor, Mrs. Rodriguez, who was known in our community as a fantastic cook. She had grown up in Mexico and had a wealth of knowledge when it came to traditional Mexican cuisine. When I asked her about Rés guisada, her eyes lit up with excitement.

"Oh, I know that recipe well," she said with a smile. "It's a classic dish in my family, passed down from generation to generation. I would be happy to show you how to make it."

I was overjoyed at her willingness to teach me, and we set a date for our cooking lesson. Mrs. Rodriguez came over to my house armed with all of the ingredients we would need – a beautiful cut of beef, fresh vegetables, aromatic spices, and a few secret ingredients that she promised would make all the difference.

We started by browning the beef in a hot skillet, allowing it to develop a rich and flavorful crust. As the meat sizzled and popped, Mrs. Rodriguez shared stories of her own grandmother, who had taught her how to make this dish when she was just a young girl. I listened intently, absorbing every detail of the recipe and the tradition that surrounded it.

Next, we added in the vegetables – onions, bell peppers, and tomatoes – along with a splash of broth and a handful of spices. The smell that wafted from the pot was intoxicating, a heady mix of garlic, cumin, and chili powder. Mrs. Rodriguez showed me how to adjust the seasoning to taste, reminding me that a good cook always trusts their instincts.

As the Rés guisada simmered on the stove, filling my kitchen with warmth and comfort, Mrs. Rodriguez and I sat down at the table to enjoy a cup of coffee and a few homemade tortillas. She told me more stories about her childhood in Mexico, about the simple joys of a shared meal with family and friends, and about the importance of passing down traditions from one generation to the next.

By the time the Rés guisada was ready to serve, I felt as though I had been transported to another time and place. The flavors were bold and rich, the meat tender and succulent. Mrs. Rodriguez beamed with pride as I took my first bite, savoring the taste of her beloved family recipe.

"Congratulations, my dear," she said. "You have learned well. Now you can carry on the tradition and share this dish with your own loved ones."

And that is exactly what I did. Over the years, I have made Rés guisada countless times, each batch a tribute to Mrs. Rodriguez and her generosity in sharing her knowledge with me. I have adapted the recipe to suit my own tastes, adding in a pinch of this and a splash of that, but always keeping true to the spirit of the original dish.

Whenever I make Rés guisada, I am reminded of the power of food to connect us to our past and to the people we love. It is more than just a meal – it is a story, a tradition, a memory. And I am grateful every day for the chance to carry on that legacy, one delicious bite at a time.