Cooking braising steak slow and low with lots of spices makes for a tasty meat. This dish is pretty much hands off - chuck it all into a pot and let it cook for three or four hours. Cook once and then use this in multiple meals from burritos and salads or enchiladas and nachos.
Servings: 4 servings
- 400 grams beef braising steak, cubed
- 2 oxo beef stock cube
- 1/2 tablespoon cayenne pepper
- 1 red onion finely diced
- 250 ml water
- 400 grams black beans canned, drained and rinsed
- 3 cloves garlic
- 30 ml olive oil
- 1 handful coriander leaves picked
- 30 ml soy sauce
Marinate the meat
Blend coriander, garlic and olive oil with a hand blender until you have a smooth paste. (We make lots of this in batch and add more olive oil to make coriander oil for garnishing soups, etc.)
In a medium bowl, mix the soy sauce and paste. Add beef and make sure it is completely covered in the marinade.
Marinate for minimum of 4 hours, preferably overnight. Stir once or twice.
Slow Cook the Meat
Put a large pot on the hob. Drizzle a little olive oil and toss in the red onion. Soften the red onions on medium heat.
Transfer the beef and marinade to the pot and put on top of the onions.
Add stock cubes, cayenne pepper and water to the pot.
Stir to combine.
Turn heat up until you bring the meat to a simmer (not a boil).
Cover, reduce heat to as low as you can and leave for 3 - 4 hours until tender.
Add black beans about 5 minutes before serving so they heat through.
Warm the tortillas using the pack instructions.
Pile meat, guacamole and salsa.
Wrap up like a burrito and enjoy.
You can wrap the burrito in aluminium foil to keep it warm (if eating later).
Alternatively, skip the tortilla and pile the meat, guacamole and salsa on fresh lettuce or spinach leaves to serve as a burrito bowl.