What is
Encebollado de beaf?

Encebollado de Beef is a traditional Ecuadorian dish typically made with beef, onions, and a flavorful broth. It is often served with rice or plantains and is known for its comforting qualities, especially as a remedy for hangovers.

Origins & History

This dish originates from Ecuador, particularly from the coastal regions. Its roots can be traced back to indigenous culinary traditions and has been adapted over the years to include various ingredients and variations. It's famously enjoyed in towns like Guayaquil and is associated with the culture of Ecuadorian cuisine, especially as a popular breakfast or lunch dish.

Taste & Texture

Encebollado de Beef is characterized by a savory and rich flavor profile, with the tenderness of the beef complemented by the sweetness and acidity of the onions. The broth is typically seasoned with spices such as cumin, oregano, and sometimes a hint of spice from ají (chili peppers).

Ingredients

Beef

The primary meat used in this dish, providing a rich and hearty flavor.

Onions

Primarily white or red onions, caramelized or sautéed to add sweetness and depth to the dish.

Cilantro

Fresh cilantro is often used as a garnish, adding a fresh, herbal note to the dish.

Garlic

Minced garlic is commonly included for additional flavor.

Cumin

A spice that adds warmth and earthiness to the broth.

Oregano

Another herb used to season the dish, lending a slightly pungent scent.

Vegetable Broth

The broth base in which the ingredients are cooked, providing the liquid for the dish.

Rice or Plantains

Served as a side, these are common accompaniments to soak up the flavorful broth.