Mexican Chilli Beef
This beef is great in burritos or tacos.
Serves: 6-8
¼ cup vegetable oil
2 kg beef roast
2 white onions, roughly chopped
4 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon freshly grated ginger
1 tablespoon ground Mexican chilli powder
2 teaspoons ground cinnamon
4 cups beef stock
2 x 400g cans chopped tomatoes
2 teaspoons dried oregano
2 x 400g cans kidney beans, drained and
rinsed
Salt and freshly ground black pepper, to taste
1. Heat oil in pan on setting 15 for 2
minutes.
2. Add beef and cook for 3-4 minutes or until
browned. Set aside.
3. Reduce to setting 10. Add onions to the
pan and cook for 7-10 minutes or until
caramelised.
4. Stir through garlic, cumin, ginger, chilli
and cinnamon. Cook for a further 1-2
minutes or until fragrant. Add stock,
tomatoes and oregano. Season with salt
and pepper.
5. Return beef to the pan. Cover with the lid.
Reduce heat to setting 7. Simmer for 1
hour or until the beef is tender and falling
apart. Remove beef from pan.
6. Increase heat to setting 15. Bring sauce to
a simmer and allow to reduce by half. Just
before serving stir through beans. Return
beef to the pan. Season with salt and
pepper. Serve.
Roast Leg of lamb with Apples and Fennel
The combination of apple and fennel really
compliment the lamb.
Serves: 6-8
1.5kg mini lamb leg roast
5 cloves garlic, finely sliced
3 sprigs fresh rosemary
4 small granny smith apple, cored, halved
2 onions, quartered
1 bulb fennel, cut into 8 wedges
1 cup apple juice
½ cup beef stock
1 tablespoon lemon juice
1 tablespoon lemon zest
Salt and freshly ground black pepper, to taste
1. Pierce the lamb in 10 places. Stuff
the incisions with garlic and half of the
rosemary. Season the outside of the lamb
generously with salt and pepper.
2. Preheat pan to setting 15 for two minutes.
3. Add lamb to the pan and cook for 3-4
minutes or until browned. Set aside.
4. Reduce heat to setting 5. Add apples,
onions and fennel to the pan. Top with
lamb.
5. Pour over remaining ingredients. Place lid
on the pan. Cook for 1 hour for medium.
Set lamb aside to rest for 10 minutes
before carving. Season to taste with salt
and pepper. Serve with apples, fennel and
onions.
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Skillet Recipes continued
