Bistec Encebollado

Whenever I make this Bistec Encebollado, the aroma takes me right back to my childhood kitchen. It’s one of those comfort food dishes that I feel so connected to, a taste of home in every single bite. The steak becomes incredibly tender, and the onions practically melt into the savory tomato sauce. I just finished making a batch, and the smell alone is pure nostalgia. I can’t wait to sit down and enjoy it, especially sopping up all that delicious sauce with some crusty bread.

Ingredients

This recipe brings together simple, flavorful ingredients to create a truly memorable dish.

• 3 lbs cube steak, cut into strips – Using cube steak is key. It has been tenderized, which helps it become incredibly soft and soak up the marinade. Avoid tougher cuts unless you plan to cook it for much longer.
• 2 tbsp olive oil, divided – A good quality olive oil adds a nice, subtle flavor foundation. We’ll use some for the marinade and some for cooking.
• 2 tsp Sazón seasoning (with culantro y achiote) – This is a classic Puerto Rican seasoning blend that gives the dish its signature color and savory taste. Look for the packet that specifies “con culantro y achiote.”
• 1 tsp Adobo all-purpose seasoning – Adobo provides the primary saltiness and a blend of garlic and other spices. Be mindful of its salt content when adding any extra salt.
• 1 tsp dried oregano – This adds an earthy, aromatic note that complements the beef perfectly.
• 3 tbsp vinegar – You can use white vinegar or apple cider vinegar. The acidity helps to tenderize the meat and adds a distinct tangy flavor to the marinade.
• 1/4 cup sofrito – Fresh, homemade sofrito is best for an authentic flavor, but a good quality store-bought version works well too. It’s a flavorful base of herbs and vegetables.
• 1 large Spanish onion, peeled and sliced into rings – A Spanish onion is sweeter and less pungent than a yellow onion, which is perfect as it caramelizes and softens in the stew.
• 8 oz can of tomato sauce – This forms the base of the savory gravy, or guiso. Use a plain, unseasoned tomato sauce.
• 1 ½ cups water – This thins the sauce to the right consistency, allowing the steak to simmer and become tender.
• 1 tsp powdered chicken bouillon – This is my secret weapon for an extra layer of savory, umami flavor that deepens the taste of the sauce.

Note: This recipe makes several servings, enough for a family of 4-6.

Variations

While the classic recipe is fantastic, you can easily tweak it to suit your preferences.

• Spice it Up: For a bit of heat, add a pinch of red pepper flakes or a few dashes of your favorite hot sauce to the marinade.
• Add More Veggies: Feel free to add sliced bell peppers (any color) along with the onions to add more flavor and texture to the stew.
• Flavor Boost: For a deeper, earthier flavor, toss a couple of bay leaves into the pot while the steak simmers.
• Different Protein: While not traditional, you could try this recipe with thin-cut pork chops or chicken thighs, adjusting the cooking time accordingly.

Cooking Time

• Prep Time: 15 minutes
• Marinating Time: 2 hours
• Cooking Time: 45 minutes
• Total Time: 3 hours

Equipment You Need

• Large Bowl or Ziplock Bag: To marinate the steak strips and ensure they are evenly coated.
• Dutch Oven or Caldero: A heavy-bottomed pot like a Dutch oven or a traditional caldero is essential for even heat distribution and preventing the stew from scorching.
• Cutting Board and Knife: For slicing the steak and the onion.
• Measuring Spoons and Cups: For accurately measuring your seasonings, liquids, and sofrito.

How to Make Bistec Encebollado?

This dish is all about layering flavors, starting with a good marinade and finishing with a slow simmer. The process is straightforward and results in a deeply satisfying meal. Don’t rush the simmering process; it’s where the magic happens and the beef becomes fork-tender.

Marinate the Steak

First, prepare your steak. Cut the cube steak into strips about an inch wide and place them in a large bowl or a resealable plastic bag. Add 1 tablespoon of olive oil, the vinegar, sazón, adobo, and dried oregano. Toss everything together until the steak strips are thoroughly coated. Cover the bowl or seal the bag and place it in the refrigerator to marinate for at least 1-2 hours. You can even marinate it overnight for a more intense flavor.

Brown the Meat

Once the steak has marinated, it’s time to start cooking. Heat the remaining tablespoon of olive oil in your Dutch oven or caldero over medium heat. Add the sofrito and cook for about a minute until it’s fragrant. Then, add the marinated beef to the pot, including all the marinade juices. Stir the meat for about 3-4 minutes, just to get some initial browning on the strips.

Simmer to Perfection

Now, add the sliced onions, the can of tomato sauce, water, and the powdered chicken bouillon to the pot. Stir everything together to combine all the ingredients well. Bring the entire mixture to a rolling boil. Once it’s boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 40-45 minutes. You’ll know it’s done when the beef is tender enough to easily be cut with a fork and the onions have softened beautifully into the sauce.

Additional Tips for Making This Recipe Better

From my experience making this dish countless times, I’ve picked up a few tricks to make it even more delicious.

• I find that letting the steak marinate for the full two hours, or even longer if you have the time, makes a huge difference. The vinegar and spices really penetrate the meat, making it more flavorful and tender.
• Don’t be afraid to let the sauce simmer uncovered for the last 5-10 minutes if it seems too thin. This will help it reduce and thicken up into a richer gravy.
• I always use a sweet Spanish onion. Its flavor is milder and it gets wonderfully sweet as it cooks down, which perfectly balances the savory and tangy notes of the sauce.
• Taste the sauce before serving! The adobo and bouillon add a lot of salt, but you might want to add a pinch of salt or black pepper to get it just right for your palate.

How to Serve Bistec Encebollado?

The rich, savory sauce from this dish is just begging to be sopped up. The most classic way to serve Bistec Encebollado is over a bed of simple white rice, which acts as the perfect canvas for the stew. You can also serve it with Puerto Rican yellow rice or Arroz con Gandules for an even more traditional meal.

For presentation, spoon the steak and onions over the rice, making sure to get plenty of that delicious gravy on top. A sprinkle of fresh, chopped cilantro or parsley can add a nice touch of color and freshness. On the side, I highly recommend serving with tostones (fried green plantains) or maduros (fried sweet plantains) and a few slices of fresh avocado.

Nutritional Information

Here is an approximate nutritional breakdown per serving.

• Calories: 450-550 kcal
• Protein: 40-50 g
• Carbohydrates: 8-12 g
• Fat: 25-35 g

Make Ahead and Storage

This is a fantastic dish to prepare in advance, as the flavors only get better with time.

Storing: Once the dish has cooled completely, you can store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. The flavors actually meld together and deepen overnight, making leftovers something to look forward to.

Freezing: Bistec Encebollado freezes very well. Allow it to cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator before reheating.

Reheating: You can easily reheat this stew on the stovetop over low heat until it’s warmed through. You may need to add a splash of water or beef broth if the sauce has thickened too much. You can also reheat individual portions in the microwave.

Why You’ll Love This Recipe?

There are so many reasons this Puerto Rican classic will become a staple in your home.

• Packed with Authentic Flavor: The combination of sofrito, adobo, sazón, and vinegar creates a tangy, savory, and aromatic sauce that is quintessentially Puerto Rican. It’s a true taste of the island’s comfort food.
• Incredibly Tender Beef: The use of cube steak combined with the acidic marinade and slow simmering process results in beef that is exceptionally tender and melts in your mouth.
• Perfect for Meal Prep: This recipe tastes even better the next day, making it an excellent choice for making ahead. The flavors have more time to marry, creating a richer and more complex dish.
• Simple and Budget-Friendly: Using an economical cut like cube steak, this recipe allows you to create a hearty and impressive family meal without breaking the bank. The instructions are simple enough for any home cook to follow.