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Corned Beef
Ingredients:
• 3 tablespoons Goya olive oil (not extra virgin)
• 3 tablespoons sofrito
• 2 tablespoons chopped culantro
• 1 large onion, cut into small dice
• 1 cubanelle pepper, seeds and inner white ribbing removed, cut into small dice
• 2 cups Goya Spanish tomato sauce
• 1⁄2 cup chicken stock
• 1 3⁄4 pounds pre-cooked ground corned beef brisket
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Procedure:
1. In a large sauté pan over medium-high heat, warm the olive oil. Add the sofrito, culantro, the onion and the pepper. Cook, stirring until the onion is translucent and loses its raw taste, about 3 minutes.
2. Add the tomato sauce, the corned beef and chicken stock, and stir until all the ingredients are well incorporated. Lower the heat and cook, stirring occasionally, until the stew has reduced, the red color has intensified, and the flavors have concentrated, about 25 minutes. A scattered occasional bubbling should occur during cooking, indicating that the moisture is being drawn away from the stew to achieve a tight yet moist texture.
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