Braised Beef and Peppers


Preparation info
  • Serves

    4 to 6

    • Difficulty


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.