Mexican Beef

Mexican Beef
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 2 lb
    (900 g)

    beef shoulder

  • 2

    onions, chopped

  • 28 oz
    (796 mL)

    tomatoes, drained

  • 1 cup
    (250 mL)

    tomato juice

  • 2 tsp.
    (10 mL)

    chili powder

  • 1 tsp.
    (5 mL)


  • 1/2 tsp.
    (3 mL)


  • 1

    green pepper, diced

  • 14 oz
    (398 mL)

    corn kernels, drained

  • 19 oz
    (540 mL)

    canned red beans

  • 2 cups
    (500 mL)

    Optional: mild cheddar cheese, grated


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.

Source: Chef Soeur Angèle

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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