Tortilla Braised Beef
Heating time: 30 minutesDownload PDF
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2Kg Rump Steak | ||
| 30.00 | g | Butter, cooking |
| 60.00 | ml | Olive oil |
| 100.00 | g | Onions (chopped) |
| 2.00 | pc | Garlic, cloves (crushed) |
| 1.00 | pc | Oranges (6cm rind) |
| 500.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 250.00 | ml | Wine, red |
| 30.00 | ml | Vinegar, white local |
| 5.00 | ml | ROBERTSONS Cinnamon 6 x 600g |
| 5.00 | ml | ROBERTSONS Nutmeg 6 x 800g |
| 10.00 | g | Sugar |
| 250.00 | ml | Water |
| 1.00 | kg | Baby Onions |
Preparation
Tortilla Braised Beef
1. Cut steak into 2cm pieces. Heat half the butter and half the oil in pan; add half the steak, cook, and stirring until browned;
2. Remove from pan.
3. Repeat with remaining butter, oil and steak; remove from pan
4. Add chopped onion, garlic and rind to same pan, cook, stirring until onion is soft.
5. Stir in KNORR Tomato Pronto, wine, vinegar, cinnamon, nutmeg, sugar, water and steak. Simmer, covered for 1 hour
6. Meanwhile, heat extra oil in separate pan; add baby onions, cook, and stirring until well browned
7. Add onions to steak mixture, simmer covered for a further 20 min or until steak and onions are tender.
8. Remove lid, simmer for another 10 min or until thickened slightly; remove rind before serving.
9. Serve
Tristan Baker
The Capital Hotel School
