Spicy beef just as we like it

Mexico is trendy. Copy the most stylish restaurants in Paris by preparing for your buddies this ultra-simple and inexpensive recipe for a stew of beef, peppers, read beans, filled with spices.

Preparation: 20 minutes
Cooking: 50 minutes

For 4 persons

Preparation:

Cut the beef cheek into cubes, drain and rinse the corn, remove the pits from the peppers and cut into strips, peel the carrots and dice them up, peel the onion and mince finely, remove the pits from the pimento and cut into thin round-shaped slices, peel the garlic and remove the germinated sprout.

Heat the oil in a pan, colour the beef cheek on a high flame and set aside. Replace with the onion and colour is slightly, place back the beef cheek, add the pressed garlic, the pimento and the pulp of tomato, pour until it’s covered with water, add the beef broth cube, the carrots and the peppers, cover and allow to simmer for 45-50 minutes.

Add the red beans, salt and pepper if needed, pour a few drops of pigmented sauce and continue cooking for 15 minutes while stirring regularly, add the corn 5 minutes before the end of the cooking process while stirring delicately.

Serve the Mexican-style beef cheek decorated with finely chiseled fresh coriander.

 

Also discover the indian recipe for calf's liver and the beef filet of Beatriz Gonzalez.

Ingredients:

-  600 g of beef cheek

- 1 red pepper

-  1 green pepper

-  2 carrots

-  1 big onion

- 2 garlic cloves

-  1 red jalapeno pepper

-  a few leaves of fresh coriander

-  400 g of corn kernels

-  180 g of red beans (cooked)

-  20 cl of tomato pulp

-  1 cube of beef broth

- a few drops of pimento sauce

-  3 tablespoons of olive oil

-  salt and pepper from the mill

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