Spanish Style Daube
|Bottom round roast||3 Pound, trimmed|
|Thinly sliced yellow onions||2 Cup (32 tbs), vertically|
|Bottled sliced roasted red bell peppers||3⁄4 Cup (12 tbs)|
|Garlic cloves||4 , minced|
|Dried thyme||1 Teaspoon|
|Spanish smoked paprika||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Saffron threads||1⁄4 Teaspoon|
|Dry sherry||1 Cup (16 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon (Such As Tabasco)|
|Fat free low sodium beef broth||2 Cup (32 tbs)|
|Frozen green peas||1 1⁄2 Cup (24 tbs), thawed|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Sherry vinegar||1 Tablespoon|
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add beef to pan cook for 5 minutes, browning on all sides.
Remove beef from pan.
Recoat pan with cooking spray. Add onion to pan and sauté until tender.
Add bell pepper and garlic and cook. Stir constantly. Add salt and next 5 ingredients (through saffron).
Cook until fragrant. Keep stirring constantly.
Stir in sherry and hot pepper sauce, scraping pan to loosen browned bits.
Cook until liquid is reduced to half.
Now, add beef and broth to pan. Bring to a simmer. Cover, reduce heat, and simmer until beef is tender.
Remove beef from pan. Let it cool slightly.
Cut beef across grain into thin slices.
cover and keep warm.
Add peas, parsley, and vinegar to pan.
Combine cornstarch and water in a small bowl.
Add cornstarch mixture into broth mixture.
Bring to a boil. Add sliced beef cook until thoroughly heated.
Spanish daube is ready.
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