Sweet-and-Sour Meat

Name: Sweet-and-Sour Meat (Carne Agridulce)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 3 tablespoons cornstarch; 1½ cups broth (see Instruction 1); ¼ teaspoon salt; 3 tablespoons ketchup; 4 canned pineapple slices, cut into ½-inch pieces; ¾ cup brown sugar, firmly packed; 2 bell peppers, trimmed and cut into 1-inch squares; 2 tomatoes, cut into ½-inch pieces; 2 pounds trimmed top round, cut into ½-inch cubes; ¾ cup vinegar; 1 tablespoon salt; 1 quart (4 cups) water; 1 onion, peeled and halved; 1 bell pepper, seeded and quartered; 3 fresh culantro leaves; 2 cloves garlic, peeled and crushed

Carne Agridulce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 quart (4 cups) water
1 tablespoon salt

Americas
Main course
Puerto Rico
Caribbean

Method

In a kettle, bring rapidly to a boil ingredients included in A. Add beef cubes and bring rapidly to a boil. Reduce heat to moderate, cover, and boil about 1½ hours, or until meat is fork-tender. Strain, measure 1½ cups broth and reserve. Reserve meat.
In a large saucepan, combine ingredients included in C, cover,