Recipe #1564
Mexican Beef
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Soeur Angèle |
Wine & food pairing
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Recipe ingredients
- 2 lb (900 g) beef shoulder
- 2 onions, chopped
- 28 oz (796 mL) canned tomatoes, drained
- 1 cup (250 mL) tomato juice
- 2 tsp. (10 mL) chili powder
- 1 tsp. (5 mL) cumin
- 1/2 tsp. (2 mL) sugar
- 1 green pepper, diced
- 14 oz (398 mL) corn kernels, drained
- 19 oz (540 mL) canned red beans
- Optional: 2 cups (500 mL) mild Cheddar cheese, grated
Preparation
Preheat the oven to 160°C (325°F).
Trim all visible fat from the beef shoulder. Place in an oven dish.
Add the onions, tomatoes, tomato juice and seasonings.
Cover and cook in the oven for 55 min./kg (25 min./lb). Baste during cooking. Uncover for the last 1³3 of the cooking time.
At the end of cooking, add the pepper, corn and red beans. Mix gently.
When serving, remove the shoulder and cut in slices.
Serve with the sauce, tortillas and grated cheese.
Suggestion
Origin: Mexican
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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