Beef with tomatoes and chili
Prescription beef with tomatoes, garlic, chili, caraway and oregano
Description of preparation:
Cut beef into small pieces. Big slice of onions. Run garlic and chili through the press. Fry the dried chili in a dry pan over medium heat until aromatic, 2 to 3 minutes on each side. Remove the stem and seeds. Put the chili in a big bowl and pour hot water. Give me 30 minutes to stand. Remove the chili from the water, mash in a blender with 1/2 cup of remaining liquid.
Heat a big pot on high heat. Add 2 tablespoons of oil. Season with beef 2 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Fry the beef, adding more oil if necessary, for about 10 minutes. Put it on a plate. Add the remaining tablespoon of oil, onions, garlic and chili jalapenos to the pot. Cook on medium heat until the onions are clear, about five minutes. Add the caraway and oregano, cook, stirring all the time, until aroma appears, from 30 seconds to 1 minute.
Add fried beef and chili puree. Add tomatoes with juice, water and 1/2 teaspoon of salt. Bring it to a boil. Reduce the heat and cook with the lid until the meat is tender, 2 1/2 to 3 hours. Add some water if necessary. Spice up the salt, mix with the vinegar.
Serve the dish right away. Can be stored in the fridge for up to 3 days.
The main ingredient:
Meat / Beef / Chile
- Chili, 90 grams
- of vegetable oil – 3 tablespoons
- Beef – 1.5 kilograms
- salt and ground pepper – to taste
- bulbs – 2 grand
- garlic – 7-8 Toothpicks
- Chili Jalapeno, 2 grand
- Ground caraway – 2 1/2 teaspoons
- Dried oregano – 5.5 teaspoons
- 1 tomato can (900 g) with juice
- Water – 4 Glasses
- Vinegar – 2-3 teaspoons
Number of servings: 6-8