Bœuf effiloché
Directions
- 1Color the pieces of beef in a saucepan.
- 2Remove the beef from the saucepan.
- 3Add oil and add the chopped vegetables.
- 4Deglaze with a mixture of broth and tomato paste.
- 5Add the beef, tomato purée, and spices of your choice.
- 6Moisten to the top with boiling water.
- 7Cover and cook for 1 hour on low heat.
- 8Remove the meat, bay leaves, and cinnamon stick.
- 9Recover all your small vegetables and put them in a mixer with a few ladles of broth.
- 10Mix everything together to obtain a kind of puree that you will add to your saucepan.
- 11Plunge your pieces of meat, cinnamon and bay leaf back in.
- 12Cook for 2 hours on low heat, covered.
- 13Shred the meat with two forks.
Ingredients
- 1.5 kg paleron de bœuf
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 3 onions
- 3 cloves of garlic
- 1 bol bouillon
- 1 cs concentré de tomate
- 400 g purée de tomates
- 3 cs épices tex-mex
- 1 cs origan
- 3 feuilles de laurier
- 1 bâton de cannelle
- 0.5 cc piment fort séché
- 1 cs thym
- 1 cs sucre de canne
- huile d'olive
- eau bouillante
Equipment
marmitemixerforks
Tips
- Cook for 3 hours.
- Stir occasionally to make sure it does not stick.
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