Mexican Beef Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1 2 lb beef blade | ||
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cayenne | 1 Teaspoon | |
| Pepper | 1 Pinch | |
| 28 oz canned tomatoes, in their juice | ||
| Green bell pepper | 1 To taste, diced | |
| 1-2 carrots, sliced into rounds | ||
| Onion | 1 Large, chopped | |
| Mushrooms | 1/2 Cup (16 tbs), minced | |
Directions
In a heavy bottomed casserole dish, heat oil.
Sear beef blade all over.
Add remaining ingredients.
Cover.
Braise 75 minutes or until meat is cooked.
Remove beef blade from dish.
Carve into single portions.
Return beef pieces to casserole dish.
Over low heat, in cooking juices, simmer uncovered 10 minutes.
Sear beef blade all over.
Add remaining ingredients.
Cover.
Braise 75 minutes or until meat is cooked.
Remove beef blade from dish.
Carve into single portions.
Return beef pieces to casserole dish.
Over low heat, in cooking juices, simmer uncovered 10 minutes.
Chef
