We're making Carne Guisada today for the first time (yeah, I know, I grew up in Texas and this is my first time, crazy). Found a recipe on the web that looked good. Had everything in the stockpot according to instructions and was simmering on low-medium heat for 5 hours. It's turned off now. The meat is tender and tasty, but the liquid has almost entirely cooked off, just a little bit left in the bottom, and it doesn't look like the thick "gravy" I see in a lot of pics of Carne Guisada. First off, we're not eating this tonight, we're eating it on Saturday (going in the fridge until then), but when we put it on the stove to warm it up on Saturday afternoon, I feel like I need to add a little more liquid of some kind since it's really low. What should I add? Beef broth? Water? Something else? Also, to make a thicker gravy, should we just add a little flour to the liquid? Cornstarch?
Thanks for any help.
Joshua
Thanks for any help.
Joshua
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