Cuban Beef Panca Pepper Casserole
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.
| Cuban Beef Panca Pepper Casserole | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 604 |
| Ready in: | 10 hours, 40 minutes |
| Prep. time: | 10 hours |
| Cook time: | 40 minutes |
| Difficulty: | 
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| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 12th January 2014 |
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Best recipe reviewSpicy Stew 4.25/5 Hard to find the panca peppers, but worth the effort. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 680 g [1.5 lb] Braising steak or stewing steak
- 1 chopped onion
- 1 chopped orange sweet pepper
- 1 tablespoon Goya Sazonador Total
- 3 tablespoons of Aji Panca Paste (Available through Cuban Cuisine UK)
- 1 yellow sweet pepper
- 3 crushed cloves of garlic
- 1 400 ml can chopped tomatoes
- 12 green olives
- 8 cut carrots.
- ½ cup white wine
- Goya Salsita hot chilli sauce, to taste
- Salt and Pepper to Taste
- Optionally served on a bed of rice.
Method
- 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.
- Coat steak pieces with Adobo and add into the pressure cooker. Brown pieces all over.
- Pour in wine, chopped tomatoes olives and carrots.
- Cover the pressure cooker and reduce to simmer for forty minutes.
Serving suggestion
Serve on a bed of rice.
Recipe source
- This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.
Variations
For a super spicy variation of this recipe, try substituting the panca peppers with rocoto peppers!
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