An Everyday Dominican Dish — Bistec Encebollado

Hispanic Heritage Month might be over, but we are still celebrating the culture beyond it, by cooking up a flavorful and savory Dominican dish known as Bistec Encebollado.

This recipe is a Dominican classic that has roots in Spanish, African and Caribbean influences. It likely originated in the 1800s, but did not become a part of everyday Dominican cooking until the 1900s. 

Thinly sliced beef is marinated in lime, oregano, garlic and salt creating a tangy and rich taste. It is then slowly cooked until fork tender with onions to provide an even deeper flavor. 

This dish is served as an everyday meal for lunch or dinner alongside white rice, stewed beans, tostones and avocado creating a satiating and well rounded plate. 

If you’d like to make this recipe for yourself, follow the steps below!

Recipe

1. Clean the meat with lime or vinegar, pat dry and set aside.
2. Cut the steak into smaller pieces if needed and add to a bowl. Add the ingredients for the marinade and mix thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight. 
3. When ready to cook, add about a tablespoon of oil to the caldero on medium heat. Add the sugar, if using, and allow to cook until brown. 
4. Next, add the meat and brown all sides. 
5. Add a small amount of water and allow to cook. Continue adding water as it evaporates until the meat is tender and cooked through.
6. Add the onions in the last 10-15 minutes, cover and lower to a simmer. Allow to cook until softened. 
7. Serve alongside rice and tostones. Enjoy!

Ingredients

For Marinade

• 1lb thinly sliced steak
• 4-5 cloves of garlic, smashed
• 1 tbsp ground oregano
• Salt and pepper, to taste
• Juice of one lime
• 1 tbsp sofrito, optional

For Cooking

• Water
• 1 tbsp of sugar, optional

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