Easy Carne De Ajo Romero aka Rosemary Garlic Beef Recipe!

By: Vanessa Diaz | 14 comments

This post is done in partnership with Rumba® Meats. All Opinions are my own.
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Hey All!

With Three Kings Day on Monday, we decided to pull out another family recipe that my family used to make for the holiday. I decided to make Carne De Ajo Romero aka Rosemary Garlic Beef this year since I’m trying to bring back all my Hispanic Heritage recipes. I had the opportunity to try some delicious Rumba® Beef cheekmeats to make this recipe.

Known widely as the traditional cut for barbacoa, cheekmeat is growing in popularity and once cooked long and slow, this cut has an unmistakable and flavor-packed succulence. Rumba® products play an integral role in the traditions, celebrations and everyday meals of Hispanic, Asian and African-American cultures. Rumba® provides specialty cuts like beef tongue, beef oxtails, beef honeycomb tripe and pork ears, neck bones, kidneys and feet – perfect for Hispanic dishes like my Carne De Ajo Romero recipe.

Their meats are always fresh and never frozen ensuring you receive the highest quality meats. They also come packaged with Bilingual labeling, which is perfect for English-and Spanish-speaking households like mine.

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Here is my Carne De Ajo Romero recipe that we enjoyed on Three Kings Day. It’s perfect to be paired with Rice and Beans, Arroz con gandules, or even mashed potatoes.

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It’s a very juicy and flavorful meat once it’s done. I hope you enjoy this recipe just as much as we do.

Rumba® Meats also has a delectable deal that comes with a $5,000 grand prize – the Spice Up Holiday Recipes promotion! To enter, Mom (or Dad or Abuelita or Tío) simply has to make a favorite traditional Latino holiday dish with Rumba Meats, then shares a photo of the recipe on Rumba’s Facebook page, where fans can vote for their favorite.

For more on Rumba® Meats visit their official website.

January 7, 2014
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FOOD, RECIPES

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