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Mexican braised beef
25 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 245
  • Fat about 6g
  • Carbohydrates about 16g
  • Protein about 29g
This is needed
This is needed for 4 portion
  • oil for frying
  • 500 g beef ragout, cut into approx. 2 cm cubes
  • 1 onions, thinly sliced
  • 2 garlic clove, pressed
  • 1 tbsp tomato puree
  • 1 red chilli
  • tbsp paprika, to taste
  • 0.5 tbsp ground cumin
  • 1 tsp salt
  • 2 dl red wine
  • 1.5 dl meat bouillon
  • 1 tin corn kernels (approx. 340 g), rinsed, drained
  • salt to taste
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And that's how it's done
And that's 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.