Brazilian Beef And Tomatoes
Published in: Baxter Bulletin
3 pounds beef chuck -- cut into 1-inch cubes
4 tablespoons olive oil
6 large tomatoes -- cut into wedges
1 large yellow onion -- chopped
3 garlic cloves -- minced
2 tablespoons fresh ginger -- grated
2-ounce can unsweetened coconut milk
1 tablespoons dried oregano
1 tablespoons red pepper flakes
1 teaspoons salt
1 teaspoons pepper
1 9-ounce can black beans -- drained and rinsed
1/3 cup fresh cilantro -- chopped
In a large cast iron skillet over medium-high heat, brown beef. Reduce
heat to medium, and add the tomatoes, onion, garlic and ginger. Stir well.
Stir in the coconut milk. Sprinkle with oregano, red pepper flakes, salt
and pepper. When mixture comes to a boil, reduce heat to medium-low.
Cover and simmer, stirring occasionally, until beef is tender, around 1
1/2 hours. Stir in beans, cooking for an additional 15 minutes. Taste and
adjust seasonings. Stir in cilantro. You can plate this dish over egg
noodles or rice, or serve it in a bowl with warm corn tortillas used as
scoops.
Makes four to six servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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