Tuesday, March 8, 2011

Colombia: Bistec Encebollado (Onioned Beef with Coconut Rice)

On HubbyGrouch's special request, we had another Colombian dinner today. This is a nice and rather quick dinner. The onions are very tasty, and the coconut milk gives the rice an interesting and special flavor. The rice is more typically served with seafood, but I find it works well with the beef.

For the beef and onions
1 lb filet of beef, cut into 1 1/2 inch steaks
2 tbsp red wine
4 garlic cloves, minced
2 tsp prepared mustard
1/4 tsp pepper
4 tbsp olive oil
3 medium onions, thinly sliced
1/4 tsp ground allspice
4 whole cloves
2 tsp salt
1 tomato, quartered and thinly sliced
2 tbsp sherry

For the rice
1 tsp oil
1 cup rice
1 tsp sugar
1 tsp salt
1 can (400 ml) light coconut milk

Combine the wine, half the garlic, the mustard, pepper, and 2 tbsp oil. Whis well to mix. Add beef and marinate for 30 minutes. Heat 1 tbsp oil in a large skillet, add the onions, remaining garlic, allspice, cloves and 1/2 tsp salt. Cook over low heat, covered, for 15 minutes. Increase heat to medium, add another 1/2 tsp of salt, the tomatoes, 1 tbsp sherry, and 1 tsp of the marinade. Cook uncovered for 5 more minutes. Fry the meat in the remaining oil, seasoning with salt while cooking. Deglaze the pan with 1 tbsp sherry and add onions. Mix and serve with the rice.

Heat the oil over medium heat. Add the rice, sugar, and salt. Stir for 2 minutes. Add coconut milk and 1/3 cup of water. Bring to a boil, then simmer on low heat until all liquid is absorbed and rice is soft. Serve with the meat.

(recipe adapted from: "Secrets of Colombian Cooking" by Patricia McCausland-Gallo)


  1. A really quick and easy meal, the onions look really good! Coconut rice is very popular in Asia. x