Sudado de Res: Homestyle Beef Chuck Braise

Why You’ll Love This Recipe

• Comforting, homey braise with fall-apart beef in a silky tomato–onion–cumin sauce.
• Hearty potatoes and yuca cook right in the pot, soaking up incredible flavor.
• Mostly hands-off once it simmers; perfect for family dinners or meal prep.
• Balanced and bright with cilantro and a squeeze of lime; fantastic over rice with sweet plantain.

Grocery List

• Produce: 2 large onions, 4 medium tomatoes, 1 red bell pepper, 6 garlic cloves, 1.5 lb Yukon Gold potatoes, 1 lb fresh yuca (cassava), cilantro, 2 very ripe plantains, limes
• Dairy: None
• Pantry: Beef chuck (3 lb), neutral oil, kosher salt, black pepper, ground cumin, dried oregano, white vinegar, tomato paste, sweet paprika or achiote, aji amarillo paste (optional), bay leaf, low-sodium beef or chicken stock, beer or water, long-grain white rice

Full Ingredients

Beef and Seasoning

• 3 lb (1.36 kg) beef chuck, cut into 2-inch chunks
• 2 tsp kosher salt (Diamond Crystal; use 1 1/4 tsp if Morton)
• 1 tsp freshly ground black pepper
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp white vinegar or fresh lime juice

Sofrito and Braising Liquid

• 2 tbsp neutral oil (vegetable or avocado)
• 2 large yellow onions (about 1 lb/450 g), thinly sliced
• 1 red bell pepper, thinly sliced
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp sweet paprika or 1/2 tsp achiote powder (annatto)
• 4 medium ripe tomatoes (about 1 lb/450 g), chopped
• 1 tbsp aji amarillo paste (optional, for gentle heat and color)
• 3 cups (720 ml) low-sodium beef or chicken stock
• 1/2 cup (120 ml) light beer or water
• 1 bay leaf
• 1/2 cup chopped cilantro stems and leaves, divided
• 1 tsp sugar (optional, to balance acidity)

Vegetables in the Pot

• 1.5 lb (680 g) Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 lb (450 g) fresh yuca (cassava), peeled, cored, and cut into 2-inch batons

To Serve and Garnish

• 2 cups (380 g) uncooked long-grain white rice (yields about 6 cups cooked)
• 2 very ripe plantains (skins mostly black), sliced on the bias 1/2 inch thick
• 2 tbsp neutral oil (for frying plantains)
• 1/4 cup cilantro leaves, chopped
• Lime wedges
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Season the beef

In a large bowl, combine the beef chuck with salt, black pepper, cumin, oregano, and vinegar. Toss well to coat. Let it stand at room temperature for 15 minutes while you slice the onions, bell pepper, and tomatoes. This short rest seasons the meat throughout and takes the chill off for better browning.

Step 2: Sear to build flavor

Heat a heavy 5–6 quart Dutch oven over medium-high heat. Add 2 tbsp oil. When the oil is shimmering, sear the beef in 2 batches, 3–4 minutes per side, until deep brown on most sides. Do not crowd the pot. Transfer browned beef to a plate, leaving any fat and browned bits (fond) in the pot.

Step 3: Build the tomato–onion–cumin sofrito

Reduce heat to medium. Add the onions with a pinch of salt; cook, stirring and scraping the fond, until softened and translucent, 5–6 minutes. Stir in the bell pepper and garlic; cook 1 minute until fragrant. Add tomato paste and paprika or achiote; cook 1–2 minutes, stirring, until the paste darkens slightly. Add chopped tomatoes and optional aji amarillo paste; cook 4–5 minutes until the tomatoes release their juices and the mixture becomes saucy.

Step 4: Deglaze and assemble the braise

Pour in the stock and beer (or water), scraping up any remaining fond. Add the bay leaf and 1/4 cup of the chopped cilantro (use mostly stems here). Return the beef and any collected juices to the pot. The liquid should come 2/3–3/4 of the way up the meat; add a splash more stock or water if needed. Bring to a lively simmer over medium heat.

Step 5: Simmer gently until beef is nearly tender

Reduce heat to low to maintain a gentle simmer (aim for small bubbles, about 190–200°F). Partially cover with the lid slightly ajar. Cook 60–75 minutes, turning the beef once halfway through, until a fork meets just a bit of resistance and the meat is almost tender. Skim excess fat from the surface as needed.

Step 6: Add potatoes and yuca; finish the sauce

Stir in potatoes and yuca, ensuring they are mostly submerged. Taste the liquid; add 1/2 tsp salt if needed. Cover and maintain a gentle simmer for 25–35 minutes, until the potatoes are tender and the yuca is silky and easily pierced. Remove the bay leaf. If the sauce is too thin, simmer uncovered 5–10 minutes to reduce to a glossy, spoon-coating consistency; if too thick, add hot water or stock 2–4 tbsp at a time. Stir in the remaining 1/4 cup chopped cilantro, then season with black pepper and a squeeze of lime to brighten.

Step 7: Cook the rice and fry the sweet plantain

While the braise finishes, rinse 2 cups rice in cool water until it runs mostly clear. Combine with 2 1/2 cups water, 1 tsp salt, and 1 tsp oil in a saucepan. Bring to a boil, reduce to low, cover, and cook 15 minutes; remove from heat and rest 5 minutes, then fluff. For plantains, warm 2 tbsp oil in a nonstick skillet over medium heat. Fry 1/2-inch diagonal slices 2–3 minutes per side until deeply golden and caramelized. Sprinkle with a pinch of salt.

Step 8: Serve

Spoon rice into warm bowls. Nestle beef, potatoes, and yuca on top. Ladle over plenty of the silky pan sauce. Garnish with chopped cilantro and serve with lime wedges and sweet plantain on the side. Eat immediately while hot and glossy.

Pro Tips

• Trim yuca’s tough, fibrous core after peeling; it looks like a pale string running down the center.
• Keep the simmer gentle. A hard boil can toughen beef and break yuca before it turns creamy.
• Layer salt: season the beef at the start, taste the broth before adding tubers, and finish with a final pinch.
• For deeper color and aroma, swap the oil for 1 tbsp annatto (achiote) oil.
• The sauce should be glossy and spoon-coating. Adjust by reducing uncovered or loosening with hot stock.

Variations

• Pressure Cooker/Instant Pot: Sear as directed on Sauté. Pressure cook beef and sofrito with liquids 35 minutes (High), quick release, add potatoes and yuca, then pressure cook 5 minutes more (High), quick release and finish seasoning.
• Oven Method: After Step 4, cover and braise at 325°F for 60 minutes; add potatoes and yuca, cover, and continue 35–45 minutes until tender. Finish on stovetop to adjust sauce.
• Spicier: Add 1–2 tbsp aji amarillo paste or a minced jalapeño with the tomatoes for extra heat.

Storage & Make-Ahead

Refrigerate cooled sudado in an airtight container for up to 4 days; it tastes even better the next day. Freeze up to 3 months. Reheat gently on the stovetop over low heat with a splash of water or stock until hot and glossy. Cook rice and fry plantains fresh for best texture, but rice can be made 1–2 days ahead and reheated with a bit of water.

Nutrition (per serving)

Approximate for braise only (without rice or plantain): 720 calories; 38 g protein; 41 g carbohydrates; 38 g fat; 3 g fiber; 780 mg sodium. Values will vary with exact ingredients and reductions.