Sunday, 22 March 2015

Mexican Braised Beef

Glorious Autumn with warmish days and cooler nights. Now that the nights are cooler, my mind and taste buds have turned to braised dishes. This is a favourite and one that I make early in Autumn while I still have plenty of fresh tomatoes, capsicums and chillies in the garden. Chillies can be variuable so add the chopped chilli a little at a time and according to your ability to tolerate chilli. I often garnish each serve with a chilli and for those who like it hot it is a simple matter to chop and stir it through.

I like to use slices of beef for this, however, it can be made with diced beef and not cooked as long. The leftovers reheat very well and if shredded make a delicious filling for tacos. I mostly serve this with a jacket potato, sour cream and a big spoon of mashed avocado/guacomole and some steamed greens. It is also good with rice or mashed potato. Add a can of red kidney beans that have been drained and rinsed, this works particularly well when made with diced beef or use them to extend the leftovers.

Some of the chilli harvest. I string each type on then hang them to dry out. If I have them I use the jalapeno chillies for this dish but any chilli will work.

 Mexican Braised Beef
1 kg oysterblade /stewing beef cut into slices
 2 teaspoons garlic powder
2 teaspoons cumin powder
2 teaspoons hot smoked paprika
1/2 teaspoon oregano powder
Oil for browning meat

2 cups stock/water

 1 onion, very small dice
2 cloves garlic, crushed
6 large tomatoes / equivalent in cherry tomatoes or 1 large tin diced tomatoes

1 red capsicum, finely chopped
1 -2 red jalapeno or other chillies, finely chopped or as your palate dictates.

To Serve
Chopped coriander

Combine spices and oil, rub over beef. If possible, cover, refrigerate and leave for a few hours or overnight.

Brown the meat. Add onion and stock. Meat should be just covered with liquid, add a little water if necessary. Cover and cook slowly until meat is tender, approximately 45 minutes, turning meat once or twice. Check liquid, the stock needs to reduce to about half.

Add chopped tomatoes and if using the capsicum and chilli. Continue cooking very slowly for a further 20 - 30 minutes or until meat is very tender. 

Check the sauce, it should be thick. If too dry add a little water or stock and if too liquid remove the lid, increase heat and reduce the sauce.

Garnish with chopped coriander or parsley.

*This can be cooked in the oven. Allow a little longer for the meat to become tender.
Any leftover meat can be shredded with two forks to make a filling for soft tacos

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