Ingredients for Chamorro Estufao
- Beef
- 1 medium onion, chopped
- Garlic Cloves
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1 cup water
- Black Pepper
- Accent Seasoning
- Vegetable Oil
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How to Make Chamorro Estufao
- In a large bowl, combine soy sauce, rice vinegar, minced garlic, black peppercorns, bay leaves, brown sugar, and salt.
- Add the cubed meat to the marinade and mix well. Let it marinate for at least 30 minutes, or preferably longer (up to overnight in the refrigerator).
- Heat a large pot or Dutch oven over medium-high heat. Add the marinated meat and cook until browned on all sides.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Pour in 1 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for 75 minutes, or until the meat is very tender. Stir occasionally.
- Remove the bay leaves before serving. Taste and adjust seasoning as needed.
- Serve hot with steamed rice and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
6g
Fat
341g
Carbs
1g
