Everything from small bites to low and slow stewed, beef for every taste.
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- Lid geworden op: 15 sep 2012, 21:44
1 kg diced braising steak.
3 bay leaves.
10 gr. salt.
1 tsp ground cayenne pepper.
1 tbsp minced garlic.
1 small tin tomato puree.
20 gr beef stock powder.
1 tsp ground cumin.
1 red pepper.
1 jalapeño pepper.
Guacamole – sour cream – iceberg lettuce – kidney beans (optional).
Heat a casserole over high heat and brown the meat in batches untill nicely browned on all sides.
Add all the meat to the casserole, add the spices and the minced garlic.
Stirr well to combine and fry for a few minutes.
Add just enough water to cover the meat, bring to the boil.
Mix in the tomato puree, the bay leaves and the cloves, then simmer untill the meat is almost falling apart, stirr every now and than to prevent burning.
To serve the Carne Picante:
Slice the red pepper in strips.
Slice the jalapeño pepper in rings.
Peel and slice the onion in thin slices.
Fry the red pepper, the jalapeño and the onion in a frying pan.
Devide the meat on the plates and devide the fried vegetables over the meat.
Sprinkle the cheese over and put the plates under the grill.
Spoon over the tomato salsa.
Serve with Mexican rice, the guacamole, the sour cream and the lettuce. If you like you can add some cooked kidney beans.
Don't put your mouth into motion, before your brain is in gear.