Search This Blog

Monday, April 17, 2017

Southwestern Braised Beef

This elevated version of chili con carne adds extra spices and cubed beef to make it special enough for entertaining. Serve with a chipotle-flavoured hot sauce for heat seekers.



1 1/2 cups (375 mL) dry red kindney beans
2 lb (1 kg) beef outside round oven roast
1/4 cup (50 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) each ground coriander and dried oregano
1 tsp (5 mL) ancho chili powder
1/4 tsp (1 mL) each ground cinnamon and allspice
3 tbsp (50 mL) vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 can (28 oz/796 mL) tomatoes
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar

In saucepan, add enough water to cover beans by 1 inch (2.5 cm). Cover and bring to boil; boil for 1 minute. Remove from heat; let stand for 1 hour. (Or soak beans overnight in cold water.) Drain and add enough water to saucepan to cover beans by 3 inches (8 cm); simmer until tender, about 1 1/2 hours. Drain.

Cut roast in 3/4-inch (2 cm) cubes; set aside.

In small bowl, combine chili powder, cumin, coriander, oregano, ancho chili powder, allspice, and cinnamon; stir in 2 tbsp (25 mL) of the oil to make paste. Set aside.

In Dutch oven or large saucepan, heat remaining oil over medium-high heat; brown beef in batches. Remove to plate. Drain fat from pan.

Fry onions and garlic over medium-heat, stirring occasionally, until golden, about 5 minutes.

Add chili powder mixture; fry until fragrant, about 30 seconds. Add beef; stir for about 1 minute. Add beans, 2 cups (500 mL) of water, tomatoes, breaking up with spoon, salt and sugar; bring to boil. Reduce heat, cover and simmer for 1 hour.

Uncover and simmer until slightly thickened and meat is tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes; freeze in airtight containers for up to 2 weeks.) Makes 8-10 servings.

No comments:

Post a Comment