| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef bottom round |
| 2 |
|
Onions — chopped fine |
| 2 |
|
Garlic cloves — minced |
| 1 |
ts |
Coriander seed |
| 1 1/2 |
ts |
Ground cumin |
| 10 |
oz |
Tomato paste |
| 4 |
oz |
Green chili peppers — |
|
|
Chopped |
|
|
Black pepper — to taste |
INSTRUCTIONS
1. Trim meat of all external fat. Use a deep, heavy pot with lid. Brown
meat on all sides. You should not need any added fat to brown adequately.
2. Add onion and garlic; cook until the onion is soft, about 3-4 minutes,
stirring occasionally. Stir in coriander, cumin, tomato paste, 3/4 cup
water, chilies and black pepper. Bring to a boil. Reduce heat, cover, and
simmer for 2-1/2 to 3 hours or until meat is tender.
* For freezing, slice into thin slices and freeze in individual portions.
Cover with some of the sauce before freezing. Thaw and reheat slowly.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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