Delicious Corned Beef Puerto Rican
This Corned Beef Puerto Rican Recipe features tender corned beef brisket simmered with garlic, onions, bell pepper, and classic Puerto Rican spices. Finished with hearty potatoes and carrots, it's a flavorful one-pot meal that's perfect with rice or bread.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb corned beef brisket
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tomato, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- 2 bay leaves
- 1 cup beef broth
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- 1
Rinse the corned beef brisket under cold water and pat it dry with paper towels
- 2
Cut the brisket into cubes, trimming any excess fat if you prefer
- 3
In a big skillet or Dutch oven, warm the olive oil over medium heat
- 4
Add sliced onions and minced garlic, and cook until they're soft and fragrant about 3-4 minutes
- 5
Mix in diced bell pepper and tomato, and cook for another 2-3 minutes until they're tender
- 6
Push the sautéed veggies to one side of the skillet, and add the cubed corned beef to the other side
- 7
Sprinkle the beef with oregano, cumin, paprika, black pepper, cloves, and bay leaves
- 8
Sear the beef cubes until they're browned on all sides, around 5-6 minutes
- 9
Pour beef broth over the beef and veggies, and bring everything to a gentle simmer
- 10
Cover the skillet or Dutch oven, reduce the heat to low, and let it simmer for 1 hour to let all those flavors blend
- 11
After an hour, add diced potatoes and carrots to the skillet
- 12
Keep cooking, covered, for another 30 minutes until the veggies are tender and the beef is fully cooked.