Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
MEXICAN · BEEF
Braised Beef Chilli
Ingredients
2
Beef1kg
Onions3
Garlic4 cloves
Olive oilDash
Chorizo300g
Cumin2 tsp
Allspice2 tsp
Cloves1 tsp
Cinnamon stick1 large
Bay Leaves3
Oregano2 tsp dried
Ancho Chillies2 ancho
Balsamic Vinegar3 tbsp
Plum Tomatoes2 x 400g
Tomato Ketchup2 tbsp
Dark Brown Sugar2 tbsp
Borlotti Beans2 x 400g tins
Method
Preheat the oven to 120C/225F/gas mark 1. Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden. Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar. Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven. After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.
Recipe data: TheMealDB · Powered by Bee Solutions
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