Braised Southwest Beef Roast Recipes

BRAISED SOUTHWEST BEEF ROAST

Steps:

• In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan., Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender., Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat.

BRAISED BEEF POT ROAST

Steps:

• Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
• In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
• Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
• Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
• Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
• Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

SOUTHWESTERN BRAISED BEEF

Steps:

• In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
• Set aside.
• In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
• Brown the beef in batches.
• Remove to a plate and drain the fat from the pan.
• Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
• Add the chili powder mixture and fry until fragrant, about 30 seconds.
• Add the beef and stir for about 1 minute.
• Add the beans, 2 cups of water, tomatoes, salt and sugar.
• Bring to a boil.
• Reduce the heat, cover and simmer for 1 hour.
• Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.