Carne Guisada?

cirk · Sep 19, 2013

Anyone made this dish by grilling or smoking the meat first?? Got a rainy weekend coming up and hoping to make some tacos!

Bludawg · Sep 19, 2013

One of my favorite disposal methods for a Brisket Flat.

caseydog · Sep 19, 2013

I have not made Carne Guisada, but I do make my own version of carnitas on the smoker. It is not exactly the same, and is certainly not authentic, but it is very good.

I certainly think it is worth trying.

CD

cirk · Sep 19, 2013

caseydog said:
I have not made Carne Guisada, but I do make my own version of carnitas on the smoker. It is not exactly the same, and is certainly not authentic, but it is very good.

I certainly think it is worth trying.

CD

I make carnitas a lot and it's one of my favorites...

cirk · Sep 19, 2013

Bludawg said:
One of my favorite disposal methods for a Brisket Flat.

Thinking of doing a thin cut chuck reverse sear then add to the stock and spices.

Bludawg · Sep 19, 2013

cirk said:
Thinking of doing a thin cut chuck reverse sear then add to the stock and spices.

Traditional is cubes

cirk · Sep 19, 2013

Bludawg said:
Traditional is cubes

I plan to cube the chucks after the sear

cirk · Sep 20, 2013

Grumpy Habenero · Sep 20, 2013

I have made guisada a few times, but always on the stovetop. I think smoking the meat first might give it a great new flavor dimension. Just don't give it too much smoke flavor, the guisada gravy is delisious and you wouldn't want to overpower it.
I think I will try this myself soon, it sounds good. I think I would reverse sear it by smoking it to a rare condition, cube it, and then sear it in the skillet.

Jorge · Sep 20, 2013

I like to use brisket that I've trimmed well. I'll smoke it 45-60 minutes to pick up some flavor before cutting it up to add to a pot or dutch oven if I'm cooking it on a pit. I don't cook the meat too much because I want the flavors to blend while the meat is becoming tender. I trim the fat pretty aggressively to avoid too much rendered fat floating in the pot.

It's one of my favorite meals.

cirk · Sep 20, 2013

Grumpy Habenero said:
I have made guisada a few times, but always on the stovetop. I think smoking the meat first might give it a great new flavor dimension. Just don't give it too much smoke flavor, the guisada gravy is delisious and you wouldn't want to overpower it.
I think I will try this myself soon, it sounds good. I think I would reverse sear it by smoking it to a rare condition, cube it, and then sear it in the skillet.

I smoked then seared and left rare used blade steak

Carne Guisada?

cirk

is One Chatty Farker

Bludawg

somebody shut me the fark up.

caseydog

somebody shut me the fark up.

cirk

is One Chatty Farker

cirk

is One Chatty Farker

Bludawg

somebody shut me the fark up.

cirk

is One Chatty Farker

cirk

is One Chatty Farker

Grumpy Habenero

Found some matches.

Jorge

somebody shut me the fark up.

cirk

is One Chatty Farker

Similar threads