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            Mexican Braised Beef
A comforting autumn meal packed with nourishing vegetables.
      Prep time
  20 minutes
 Cook time
   2 hours
• In a Dutch oven, brown beef in olive oil. Remove and set aside.
• In Dutch oven, sauté celery, peppers, garlic, and onion, then add tomatoes, vegetable juice, brown sugar, vinegar, Tabasco sauce, salt, and pepper. Add beef, and cook in the oven at 350°F (180°C) for 2 hours until meat is tender.
• One hour into cooking, add quartered potatoes that have been washed and peeled.
Serves 4
• 2.2 lb (1 kg) beef, cubed
• Olive oil
• 2 celery stalks, cut into large pieces
• 1 red and 1 orange pepper, cut into large pieces
• 2 cloves garlic, minced
• 1 large red onion, cut into large pieces
• 1 large can diced tomatoes (500 ml or 2 cups)
• 2 cups (500 ml) store-bought vegetable juice
• 3 tbsp (45 ml) brown sugar
• 5 tbsp (75 ml) apple cider vinegar
• A few drops Tabasco sauce
• Salt and pepper
• A few potatoes • Olive oil
 Beef is extremely high in protein. It is also a good source of heme iron, niacin, and vitamins B12 and B9, and has a high level of zinc.

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