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Ingredients
- 10 lbs beef cut into 1-inch cubes
- 2 medium onions, chopped
- 6 T fresh ginger minced
- 4 t garlic, minced
- 4 jalapeno peppers, seeded and diced
- 1 t ground cumin
- 1 t cayenne pepper
- 3/4 c brown sugar, packed
- 1/2 c soy sauce
- 1/2 c fresh lime juice
- 60 oz canned diced tomatoes, slightly drained
- 2 green bell peppers, seeded and sliced
- 2 lbs fresh mushrooms, sliced (optional)
Details
Servings 24
Preparation
Step 1
In a stockpot over medium heat, heat oil. Saute onion, ginger, garlic, jalapeno pepper, cumin and cayenne pepper until onions are tender. Stir in brown sugar, soy sauce, lime juice, tomatoes and bell peppers. Add browned beef chunks. Reduce heat, cover and summer until meat is tender (2-2 1/2 hours). Stir in sliced mushrooms and cook uncovered 10 minutes. Divide evenly among tins or bags. Cool. Freeze.
Reheating: Defrost in refrigerator. Transfer to saucepan or microwave safe dish and heat thoroughly. Serve over rice.
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