Bistec de Cazuela con Recado Blanco
(bees-TEK deh kah-SWEH-lah kon reh-KAH-doh BLAHN-koh)
The Grandmother's Glossary: Foundations & Hacks
The beef hisses as it hits a cast-iron skillet. In the historic walled city of Campeche, Thursdays belong to bistec de cazuela, a fast weeknight dinner driven by the recado de bistec—a dark, clove-and-allspice-heavy paste that cuts through the iron of the beef. You don't stir. You quickly sear thin cuts of beef, bury them under a blanket of tomatoes, peppers, and potatoes, and let the covered pot do the work. The vegetables weep their juices down into the spiced meat, creating a self-saucing broth that smells of sweet tomatoes mingling with clove and allspice. Give it twenty minutes, and get it on the table.
Before you start
Shave the beef to the proper thickness.
True bistec is cut incredibly thin so it sears in seconds and stews quickly. Look for Milanesa cuts in a Hispanic market, or ask your local butcher to shave your sirloin or round steak to a 1/4-inch thickness.
Ingredients
- garlic cloves8 large
- whole black peppercorns1 1/2 tsp
- whole allspice berries1 tsp
- whole cumin seeds1/2 tsp
- whole cloves4 small
- Mexican oregano1 tsp
- Ceylon cinnamon stick1 small
- white vinegar1 tbsp
- kosher salt1 tsp
- sirloin or round steak1 1/2 lb
- fresh lime juice1/4 cup
- fresh sweet orange juice1/4 cup
- pork lard or neutral oil2 tbsp
- white onion1 large
- Roma tomatoes4 med
- green bell pepper1 large
- russet potatoes2 large
- chicken broth1 cup
- fresh cilantro1/4 cup
Method
- 01
Roast the garlic and toast the whole spices in a dry skillet.
Heat a dry skillet over medium-high heat. Toss in the unpeeled garlic cloves and roast until blackened in spots and soft, about 8 to 10 minutes. Remove and peel. Turn the heat to medium-low, add the peppercorns, allspice, cumin, and cloves, and toast just until fragrant and popping, about 1 to 2 minutes.
- 02
Grind the spices and aromatics into a thick paste to form the recado de bistec.
Transfer the toasted spices and cinnamon stick to a spice grinder or molcajete and pulverize into a fine powder. Blend or mash this powder with the peeled roasted garlic, Mexican oregano, salt, and vinegar until it forms a thick, dark, and highly aromatic paste.
- 03
Marinate the thin cuts of beef in the recado and citrus juices.
In a large bowl, whisk the recado paste into the lime and orange juice until completely dissolved. Toss the beef slices in the liquid, ensuring every piece is heavily coated. Let it sit at room temperature for at least 30 minutes.
- 04
Briefly sear the beef in a heavy-bottomed pot.
Heat the lard or oil in a Dutch oven over medium-high heat. Working in batches if necessary, lay the beef flat and sear for just 30 to 45 seconds per side—this locks the marinade onto the meat without toughening it. Leave all the seared meat laying flat across the bottom of the pot, and pour any remaining marinade directly over it.
- 05
Build the vegetable blanket directly over the seared beef.
Turn the heat down to medium-low. Without stirring, layer the onions evenly over the meat, followed by the bell peppers, the tomatoes, and finally shingle the potato rounds over the very top.
- 06
Simmer undisturbed until the potatoes are tender and a rich broth forms.
Pour the broth gently over the potatoes, season the top lightly with salt, and cover the pot tightly. Let it simmer for 20 to 25 minutes. Do not stir; the steam cooks the potatoes while the vegetables collapse, releasing their juices into the spiced beef below.
- 07
Garnish with cilantro and serve with white rice.
Once the potatoes are easily pierced with a fork, turn off the heat and scatter the fresh cilantro over the top. Bring the pot to the table and ladle the beef, vegetables, and savory broth over plain white rice.
Notes
Mimicking true Yucatecan sour orange.
Genuine Naranja Agria (Seville orange) is hard to find in the States. The combination of fresh lime and sweet orange juice perfectly replicates the necessary pH and aromatic bite used by cooks across the diaspora.