Carne molida or res molida Dominican style is a dish that can be adapted in many ways. This ground beef recipe is as full of vegetables as it is flavorful and an excellent example of how you can cook this tasty, filling, healthful, economical dish fitting for the Dominican taste.
By- Last reviewed . Published Jan 8, 2015
Why we ❤️ it
Of all beef mince recipes, this carne molida dish is my favorite. It is so flavorful, so comforting, so filling, that you'll keep serving it over and over again.
There's meat in it, yes, but it is also so filled with vegetables, fresh herbs, and spices that it is truly a classic example of what I call the Dominican "arte de rendir": Making a lot of very little.
If you'd like to switch this meat for another, the good news is that you can use ground chicken, ground turkey, or ground pork following the exact same recipe.
While I prefer regular minced beef, you can also opt for lean ground beef without much loss of flavor.
Minced beef with vegetables a la dominicana.
Ground beef with vegetables is a very versatile dish. My first choice would be to serve it with white rice and avocado. Some tostones, arepitas de yuca or arepitas de maíz go very well with this dish as well. If you want something lighter, try tostones in an air fryer.
Another of my favorite combinations is with moro de habichuelas negras.
- Either we make it without potatoes and use it as a pasta sauce, or we use fewer vegetables for a dish with more meat.
- With the leftovers you can make a ground meat filling for some delicious empanadas.
About our recipe
I love spicy food, so a suitable amount of hot sauce will add the kick you crave, but it is entirely optional.
This recipe yields 6 servings.
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Carne Molida [Recipe + Video] Ground Beef with Vegetables
- 1½ pound ground beef, [0.7 kg]
- 1½ teaspoon salt, or to taste
- ¼ teaspoon pepper (freshly-cracked, or ground)
- 2 tablespoons oil for frying, or olive oil
- 1 large white onion, diced
- 3 cloves garlic, chopped
- ¾ cup tomato sauce
- 1 large carrot, peeled and diced
- ¾ pound waxy potatoes, [0.35 kg], diced
- 1 celery stalk, (with leaves), chopped
- 1 red bell pepper
- ½ tablespoon hot sauce, or to taste
- 1 tablespoon minced fresh parsley
1. Brown meat
- Season meat with salt and pepper. Heat oil in a large skillet over medium-high heat. Add meat and cook and stir until all the liquid has evaporated and meat is browned.Add onion and garlic, and cook stirring until they have heated through.Stir in tomato sauce and water. Lower heat to medium-low and cover. Simmer until it breaks the boil (5-7 min).
2. Cook vegetables
- Mix in potato and carrot. Cover and simmer for 15 minutes, adding water as it becomes necessary to maintain the same level.Add bell pepper and celery, Cover and simmer for 5 minutes, adding water as it becomes necessary to maintain the same level.Season with hot sauce and salt to taste. Mix in the parsley and remove from the heat.
- Remove from the hear and serve.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Más recetas con carne molida
Ground beef is an economical meat, easy and quick to prepare, and very versatile in its use. You can find ground beef in quipes, albondigón, guanimos salados, piononos, as filling for empanadas and pastelones -of which our favorites are pastelón de plátano maduro and pastelón de yuca. You can also use it in lasagna, eggplant lasagna, cannelloni, and Dominican meatballs.
¿Qué es rendir?
This shouldn't surprise anyone, but the food we eat today, our comfort food, the food we love most, is most probably the kind of food that a poor peasant created at some point to feed her family. From the French bouillabaisse, made by poor fishermen's wives with the fish they kept after a day's sale, to the Brazilian feijoada, a black bean stew with the bits of pork the slavemasters deemed too disgusting to eat, and were passed down to the enslaved. Today these dishes are iconic, served with pomp and ceremony at fancy restaurants the world over.
Many a great Dominican dish -- if not most -- has been born out of scarcity and poverty. The art of "rendir", to bulk out, to stretch meals, has been ingrained in our way of cooking. Adding vegetables to meat dishes is a greatly cherished tradition in our country, even after we get past the need to stretch our budget to feed an enormous family. It became a tradition, and ironically, it's probably the best thing we could do for our health.