Bistec Ranchero with Potatoes

Instructions

1. 1

   Scrub the potatoes and cut them into even 8 mm cubes. Core and roughly chop the tomatoes, remove the jalapeño stem, roughly chop the onion and peel the garlic.

2. 2

   Trim excess fat from the beef and slice across the grain into strips about 3 mm thick and 5 cm long.

3. 3

   Blend the tomatoes, jalapeño, onion, garlic, oregano, cumin, bouillon powder, water, 0.5 tsp salt and 0.25 tsp black pepper until mostly smooth.

4. 4

   Heat a 30 cm deep skillet with a lid and at least 4 litres capacity over medium-high heat for 2 minutes. Meanwhile, season the beef with the onion powder, paprika, chili powder, remaining 0.5 tsp salt and remaining 0.25 tsp black pepper.

5. 5

   Add 1 tbsp oil and brown half the beef for 2–3 minutes, turning once, then transfer to a plate. Repeat with the remaining oil and beef. The beef will finish cooking in the sauce.

6. 6

   Return all the beef and its juices to the skillet. Add the potatoes and cook for 2 minutes, stirring. Pour in the blended sauce, scrape the bottom of the pan and bring to a simmer over medium-high heat, about 3 minutes.

7. 7

   Reduce the heat to medium-low, cover and simmer gently for 18–22 minutes, stirring every 5 minutes. Uncover for the final 5 minutes to let the sauce thicken. Check several potato cubes with a fork; they should be tender throughout. If necessary, continue cooking briefly rather than serving firm potatoes.

8. 8

   Check that the thickest beef strip reaches at least 63°C/145°F with a fine-tip thermometer. Turn off the heat, cover and rest for 3 minutes, then divide the beef, potatoes and sauce between four plates.