Chile-Braised Beef with Black Beans and Corn

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 2-pound bottom round roast
• salt and freshly ground black pepper, to taste
• 1 large onion, finely chopped
• 4 clove garlic, finely chopped
• 1½ tsp oregano, preferably Mexican
• 1 tsp ground cumin
• 1 can 16-ounce whole tomatoes, drained and chopped
• 2 can 4-ounce each mild green chilies, drained and diced
• 1 cup water
• 1 pkg 10-ounce frozen corn
• 1 can 16-ounce black beans, drained and rinsed
• chopped cilantro or parsley for garnish

Method

1. Heat the oil in a Dutch oven or other large heavy kettle over medium-high heat. Season the meat with salt and pepper and brown well on all sides. Transfer to a plate and immediately add the onion and garlic to the fat in the pot. Cook, stirring constantly, until the mixture is just wilted but not browned.
2. Stir in the oregano and cumin and mix well. Add the tomatoes, chilies and water and mix again. Return the beef to the pot. Reduce the heat, cover and simmer until tender, turning the meat occasionally, about 2 hours.
3. Stir in the corn and continue cooking 30 minutes longer, until the beef is very tender. Stir in the beans and heat through. Season with salt and pepper to taste.
4. To serve, remove the meat to a carving board. Spoon the tomato-corn mixture into a deep platter or shallow serving dish. Cut the meat into slices or chunks and arrange over the mixture. Garnish with chopped cilantro or parsley and serve hot.

Notes

An easy one-pot meal with great Southwestern flavor. Leftovers are great in tortillas. Serve the beef with rice and a coleslaw. Serves 6-8.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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