Chili Salsa Beef
Beef braised 'til fork-tender with salsa and served warm on rice.
Yield: 24 servings
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1. Brown beef in hot oil in large skillet; remove to braising pan. Stir in brown sugar, soy sauce and garlic.
2. Cover and braise in 325°F oven 1 hour. Uncover; continue braising 30 minutes or until beef is tender and sauce is thickened, stirring occasionally.
|Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch||9 pounds|
|Prepared medium or hot salsa||1 1/2 quarts|
|Brown sugar||2/3 cup|
|Reduced-sodium soy sauce||1/3 cup|
|Garlic, minced||2 tablespoons|
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3. Just before serving, stir in lime juice; keep warm.
4. For each serving; Plate 1/2 cup rice; top with #6 dipper (2/3 cup) beef mixture. Garnish with 1 tablespoon cilantro.
|Lime juice||3/4 cup|
|Cooked rice, hot||3 quarts|
|Cilantro, chopped||1 1/2 cups|
|Alternate Fresh Beef Cuts:|| || |
|Beef Chuck, Shoulder Clod (IMPS/NAMP 114, 114C)||9 pounds|
Nutrition information per serving: 348 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 81 mg cholesterol; 568 mg sodium; 33 g carbohydrate; 1.4 g fiber; 32 g protein; 8.7 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 4 mg iron; 26.8 mcg selenium; 7.1 mg zinc; 118.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.