Bistec en cazuela is a classic Cuban home-style dish of thin beef steaks simmered in a savory tomato-based sauce with onions, garlic, and bell peppers. The slow braise turns inexpensive cuts like palomilla or sirloin into fork-tender pieces, while the sauce becomes deeply flavorful and perfect over rice. It’s a comforting, one-pot meal that delivers bold Cuban flavors with simple pantry ingredients.
Ingredients
- 1 ½ lbs (680 g) thin-cut beef steaks (palomilla, sirloin, or flank, sliced ¼-inch thick)
- 4 cloves garlic, minced
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (2 g) black pepper
- 1 teaspoon (5 ml) ground cumin
- ½ cup (120 ml) sour orange juice (or substitute ⅓ cup orange juice + 2 tbsp lime juice)
- 2 tablespoons (30 ml) olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, sliced (additional)
- 1 (14.5 oz / 410 g) can diced tomatoes, with juices
- ½ cup (120 ml) beef broth
- 1 teaspoon (5 g) dried oregano
- 1 bay leaf
- 2 tablespoons (30 ml) dry white wine (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Pound the steaks with a meat mallet to about ¼-inch thickness. In a small bowl, mix the minced garlic, salt, pepper, cumin, and sour orange juice. Rub this marinade over both sides of the steaks. Cover and refrigerate for at least 20 minutes (or up to 2 hours).
- Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Remove the steaks from the marinade (reserve the marinade) and pat them dry with paper towels.
- Sear the steaks in batches, without crowding, for 1–2 minutes per side until browned. Transfer to a plate; they will not be fully cooked at this point.
- Reduce heat to medium. Add the onion, bell pepper, and sliced garlic to the same pot. Sauté for 5–7 minutes until softened and lightly golden.
- Add the diced tomatoes, beef broth, oregano, bay leaf, and white wine (if using). Stir in the reserved marinade. Bring to a simmer.
- Return the steaks to the pot, nestling them into the sauce. Cover and simmer gently over low heat for 25–30 minutes, until the beef is tender and cooked through. For whole cuts of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; check with a food thermometer.
- Remove the bay leaf. Taste the sauce and adjust salt if needed. Garnish with fresh cilantro or parsley if desired.
Tips
- Thin-cut is key: Ask your butcher to slice the beef thinly (¼ inch) or pound it yourself. This ensures quick cooking and tenderness.
- Sour orange substitute: If you can’t find sour orange (naranja agria), mix â…“ cup orange juice with 2 tablespoons lime juice. This mimics the tartness without losing flavor.
- Don’t skip the sear: Browning the steaks adds depth to the sauce. Pat them dry before searing to get a good crust.
- Simmer gently: Keep the heat low after adding the steaks. Boiling can toughen the meat and make the sauce bitter.
Serving Suggestions
Serve bistec en cazuela over white rice, with black beans and fried plantains (maduros or tostones) on the side. A simple avocado salad or crusty bread to soak up the sauce also works well. For a low-carb option, serve it with cauliflower rice or steamed vegetables.
Variations
- Spicy version: Add 1–2 sliced jalapeños or a pinch of red pepper flakes with the onions for heat.
- Use chicken: Substitute boneless, skinless chicken thighs; cook until they reach 165°F (74°C) internally.
- Add potatoes: Cube 2 medium potatoes and add them with the tomatoes, simmering until tender.
- Make it richer: Stir in 1 tablespoon of tomato paste with the onions for a deeper tomato flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened. You can also microwave in 30-second bursts, stirring between. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
What cut of beef is best for bistec en cazuela?
Palomilla (top sirloin) is traditional, but any thin-cut, tender cut like flank or round works. If using a tougher cut, pound it well and simmer longer until tender.
Can I make this without sour orange juice?
Yes, use a mix of orange juice and lime juice as a substitute. The flavor will be slightly sweeter but still balanced.
Why is my beef tough?
It could be overcooked or sliced too thick. Use thin steaks and simmer gently; check doneness early. Also, let the meat rest after cooking.
Can I prepare this in advance?
Absolutely. The flavors meld even better the next day. Cook fully, cool, and refrigerate; reheat gently before serving.
Is this dish spicy?
Traditional bistec en cazuela is not spicy, but you can add heat with peppers or hot sauce.
What can I use instead of white wine?
Use extra beef broth or a splash of apple cider vinegar mixed with water. The wine adds acidity, so a tablespoon of vinegar can mimic that.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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