Spanish Phrase
Dora la carne, luego cocínala a fuego lento.
Meaning
First, brown the meat in a pan to develop flavor, and then let it simmer gently over low heat until it becomes tender. The sentence is a typical step‑by‑step instruction found in Spanish recipes.
When to use
Use this phrase when giving or following a cooking instruction, especially in recipes for stews, braises, or any dish that benefits from an initial sear followed by a slow simmer.
✦Grammar Breakdown
Doralacarne,luegocócinalaafuegolento.
Imperative of dorar
‘Dora’ is the affirmative tú‑imperative of the verb *dorar* (to brown). It gives a direct command.
Clitic pronoun with imperative
‘cócinala’ = ‘cocina’ + enclitic pronoun *la* (the meat). In affirmative tú‑imperatives the pronoun is attached to the verb and the stress moves to the pronoun, so an accent appears on the verb stem.
Prepositional phrase ‘a fuego lento’
‘a’ introduces the manner of cooking; ‘fuego lento’ literally means ‘slow fire’, i.e., a low simmer.
Temporal connector ‘luego’
‘luego’ means ‘then’ and links two sequential actions.
🗨In Conversation
¿Cómo preparo el guiso de ternera?
How do I prepare the beef stew?
Dora la carne, luego cocínala a fuego lento.
Brown the meat, then cook it over low heat.
✕Common Mistakes
Dora la carne, luego cocinarla a fuego lento.
In the affirmative tú‑imperative the accent moves to the verb stem and the pronoun is attached, so it must be ‘cócinala’, not ‘cocinarla’.
Doré la carne, luego cocínala a fuego lento.
‘Doré’ is the past subjunctive; the correct imperative form is ‘Dora’.
↔Alternatives
Sella la carne y después cocínala a fuego bajo.
Seal the meat and then cook it on low heat.
Dora la carne y, a continuación, déjala cocer a fuego lento.
Brown the meat and, next, let it cook on low heat.
Dora la carne, luego déjala hervir suavemente.
Brown the meat, then let it simmer gently.
Cultural Tip
In Spanish cuisine, ‘dorar’ the meat is considered essential because the Maillard reaction adds depth and richness to the final dish. ‘A fuego lento’ is a common way to describe a gentle simmer, which is preferred for dishes like cocido, fabada, or any long‑cooked stew. Remember that the intensity of the flame can vary by region; in many Latin‑American kitchens a low flame is often achieved by moving the pot away from the burner rather than adjusting a knob.