Slow Food Cooking For A New Day (Part 1) - Spicy Mexican slow-cooked beef

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Spicy Mexican slow-cooked beef

·         Serves 6

·         Hands-on time 20 min

·         Cooking time 2 hours, 10 min

Description: Savour zesty flavour with a third of your daily fibre needs

Savour zesty flavour with a third of your daily fibre needs

Ingredient

·         1 tablespoon olive oil

·         850g blade beef, trimmed

·         2 tablespoons sun-dried tomato pesto

·         75g sun-dried tomatoes, drained, chopped

·         1 red chilli, seeded, thinly sliced

·         3 garlic cloves, finely chopped

·         1 onion, finely chopped

·         1 teaspoon chilli powder

·         2 teaspoons sugar

·         1 sachet bouquet garni (mixed herbs)

·         1 x 400g can kidney beans, rinsed, drained

·         1 cup red lentils, rinsed, drained

·         2 medium sweet potatoes (about 400g), peeled, cut into chunks

·         1 cup passata

·         1 cup red wine

·         1¹⁄³ cups reduced-salt beef stock

·         ¹⁄³ cup low-fat natural yoghurt, to serve

·         1 tablespoon coriander leaves, to garnish

Recipe

1.    Preheat oven to 190°C. Set a large flameproof casserole dish over medium–high heat on the stovetop. Add olive oil; heat. Add beef and brown all sides.

2.    Add remaining ingredients (except yoghurt and coriander) to dish, adding liquids last; stir well. Bring to the boil, cover dish and transfer to oven. Cook for 1 hour, then turn beef over and cook, covered, for 1 more hour, or until tender. Remove beef from dish; shred roughly. Return beef to dish and stir.

3.    Divide slow-cooked beef among serving dishes. Serve with a dollop of yoghurt and a garnish of coriander leaves.

Cook’s tip Most supermarkets stock bouquet-garni sachets. Alternatively, you can make your own: Tie some fresh herbs, such as thyme, rosemary and parsley, together with string.

 
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