Bœuf effiloché

180 mins
Serves 1
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Directions

  1. 1Color the pieces of beef in a saucepan.
  2. 2Color the pieces of beef in a saucepan.
  3. 3Color the pieces of beef in a saucepan.
  4. 4Remove the beef from the saucepan.
  5. 5Remove the beef from the saucepan.
  6. 6Remove the beef from the saucepan.
  7. 7Add oil and add the chopped vegetables.
  8. 8Add oil and add the chopped vegetables.
  9. 9Add oil and add the chopped vegetables.
  10. 10Deglaze with a mixture of broth and tomato paste.
  11. 11Deglaze with a mixture of broth and tomato paste.
  12. 12Deglaze with a mixture of broth and tomato paste.
  13. 13Add the beef, tomato purée, and spices of your choice.
  14. 14Add the beef, tomato purée, and spices of your choice.
  15. 15Add the beef, tomato purée, and spices of your choice.
  16. 16Moisten to the top with boiling water.
  17. 17Moisten to the top with boiling water.
  18. 18Moisten to the top with boiling water.
  19. 19Cover and cook for 1 hour on low heat.
  20. 20Cover and cook for 1 hour on low heat.
  21. 21Cover and cook for 1 hour on low heat.
  22. 22Remove the meat, bay leaves, and cinnamon stick.
  23. 23Remove the meat, bay leaves, and cinnamon stick.
  24. 24Remove the meat, bay leaves, and cinnamon stick.
  25. 25Recover all your small vegetables and put them in a mixer with a few ladles of broth.
  26. 26Recover all your small vegetables and put them in a mixer with a few ladles of broth.
  27. 27Recover all your small vegetables and put them in a mixer with a few ladles of broth.
  28. 28Mix everything together to obtain a kind of puree that you will add to your saucepan.
  29. 29Mix everything together to obtain a kind of puree that you will add to your saucepan.
  30. 30Mix everything together to obtain a kind of puree that you will add to your saucepan.
  31. 31Plunge your pieces of meat, cinnamon and bay leaf back in.
  32. 32Plunge your pieces of meat, cinnamon and bay leaf back in.
  33. 33Plunge your pieces of meat, cinnamon and bay leaf back in.
  34. 34Cook for 2 hours on low heat, covered.
  35. 35Cook for 2 hours on low heat, covered.
  36. 36Cook for 2 hours on low heat, covered.
  37. 37Shred the meat with two forks.
  38. 38Shred the meat with two forks.
  39. 39Shred the meat with two forks.

Ingredients

  • 1.5 kg paleron de bœuf
  • 1.5 kg paleron de bœuf
  • 1.5 kg paleron de bœuf
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 3 onions
  • 3 onions
  • 3 onions
  • 3 cloves of garlic
  • 3 cloves of garlic
  • 3 cloves of garlic
  • 1 bol bouillon
  • 1 bol bouillon
  • 1 bol bouillon
  • 1 cs concentré de tomate
  • 1 cs concentré de tomate
  • 1 cs concentré de tomate
  • 400 g purée de tomates
  • 400 g purée de tomates
  • 400 g purée de tomates
  • 3 cs épices tex-mex
  • 3 cs épices tex-mex
  • 3 cs épices tex-mex
  • 1 cs origan
  • 1 cs origan
  • 1 cs origan
  • 3 feuilles de laurier
  • 3 feuilles de laurier
  • 3 feuilles de laurier
  • 1 bâton de cannelle
  • 1 bâton de cannelle
  • 1 bâton de cannelle
  • 0.5 cc piment fort séché
  • 0.5 cc piment fort séché
  • 0.5 cc piment fort séché
  • 1 cs thym
  • 1 cs thym
  • 1 cs thym
  • 1 cs sucre de canne
  • 1 cs sucre de canne
  • 1 cs sucre de canne
  • huile d'olive
  • huile d'olive
  • huile d'olive
  • eau bouillante
  • eau bouillante
  • eau bouillante

Equipment

marmitemixerforks

Tips

  • Cook for 3 hours.
  • Stir occasionally to make sure it does not stick.
Bœuf effiloché | Clip Recipe