Name: Braised Beef and Peppers (Estofado)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 2 onions, chopped; 2 bay leaves; 50 g/2 oz coriander, coarsely chopped; 5 cloves garlic, chopped; 1.1 kg/2½ lb joint for braising or pot roast; 250 ml/8 fl oz beef stock, or more as needed; 1½ teaspoons cumin; Salt to taste; 1 green pepper, sliced; 1 red pepper, sliced; 4 tomatoes, chopped; 5 to 6 medium-hot chillies, seeded and thinly sliced; 2 large mild chillies, seeded and sliced (or use double the amount of peppers); Salsa of choice

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Hearty meat and peppers are braised together in this south-of-the-border pot roast. Enjoy shreds wrapped up in corn tortillas with salsa, or with naan, Pico de Gallo, avocado pears, soured cream, tomato slices, thinly sliced fresh chillies and coriander leaves. Or enjoy this Estofado with steamed rice and plantains or firm, underripe bananas, sliced and sautéed in butter.