3 tablespoons all purpose flour
1 tablespoon ground cumin
1 teaspoon dried oregano
2 (15 oz.) cans black beans
1 red bell pepper, chopped
3 garlic cloves, minced
4 tablespoons olive oil
2 tablespoons ancho chili powder
1 tablespoon Kosher salt
2 pounds beef brisket, trimmed and cut into 1" cubes
1 15oz. can fire roasted diced tomatoes, drained
1 medium-size red onion, chopped
3/4 cup beef broth
Directions
Stir together flour, ancho chile powder, cumin, salt, and oregano in a small bowl. Sprinkle spice mixture evenly on each side of beef brisket cubes, and set aside.
Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a 6- to 7-quart slow cooker.
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of brisket cubes; cook, stirring often, until browned on all sides, 5 to 7 minutes. Transfer beef to slow cooker. Repeat procedure with remaining oil and brisket.
Cover and cook on LOW 8 hours. Uncover and cook until slightly thickened, about 1 hour.
2 tablespoons ancho chili powder
1 tablespoon Kosher salt
2 pounds beef brisket, trimmed and cut into 1" cubes
1 15oz. can fire roasted diced tomatoes, drained
1 medium-size red onion, chopped
3/4 cup beef broth
Directions
Stir together flour, ancho chile powder, cumin, salt, and oregano in a small bowl. Sprinkle spice mixture evenly on each side of beef brisket cubes, and set aside.
Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a 6- to 7-quart slow cooker.
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of brisket cubes; cook, stirring often, until browned on all sides, 5 to 7 minutes. Transfer beef to slow cooker. Repeat procedure with remaining oil and brisket.
Cover and cook on LOW 8 hours. Uncover and cook until slightly thickened, about 1 hour.
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