Mexican braised beef

Mexican braised beef

Total: 1 hr 55 Min. | Active: 25 Min.
Nutritional value / portion: 245 kcal
, Fat: 6 g
, Carbohydrate: 16 g
, Protein: 29 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

oil for frying
500g beef ragout, cut into approx. 2 cm cubes
1 onion, thinly sliced
2 garlic cloves, pressed
1 red chilli
1tbsp tomato puree
½tbsp paprika
½tbsp ground cumin
1tsp salt
2dl red wine
1 ½dl meat bouillon
1tin corn kernels (approx. 340 g), rinsed, drained
salt to taste
paprika, to taste
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How it's done

Heat the oil in a cooking pot. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Wipe the cooking fat from the pan with kitchen paper and add a little oil if necessary. Sauté the onions over a medium heat, add the garlic, chilli and tomato puree and briefly sauté. Return the meat to the pan, season. Pour in the wine, bring the boil and reduce slightly. Add the stock and bring to the boil. Reduce the heat, cover and braise on a low heat for approx. 1 1/2 hours. Shortly before serving, add the sweetcorn, heat gently, season.

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