Pulled Beef with Black Beans and Rice (Venezuela)

  1. Cook celery, carrots and onions in 1/4 cup of the dressing in covered Dutch oven or large saucepan on medium heat 5 min.
  2. or until onions are tender, stirring occasionally.
  3. Remove vegetables from pan with slotted spoon, reserving any cooking liquid in pan.
  4. Set vegetables aside.
  5. Stir remaining 1/4 cup dressing into liquid in pan.
  6. Add meat; cook, uncovered, until browned on both sides, turning halfway through the cooking time.
  7. Return vegetables to pan.
  8. Add water and bay leaf; bring to boil.
  9. Reduce heat to low; cover.
  10. Simmer 2 hours or until meat is tender.
  11. Remove meat from pan; place in shallow pan.
  12. Shred meat with 2 forks; cover to keep warm.
  13. Strain the cooking liquid; discard vegetables.
  14. Reserve 1/2 cup of the cooking liquid; set aside.
  15. Discard any remaining cooking liquid.
  16. Add tomatoes and garlic to pan; cook on medium-high heat 10 min., stirring occasionally.
  17. Add the shredded meat and 1/2 cup reserved cooking liquid.
  18. Cook until heated through, stirring occasionally.
  19. To serve, spoon meat onto center of large platter; surround with the beans and rice.
  20. Sprinkle with the cilantro.

stalks celery, carrots, onion, italian dressing, beef, water, bay leaf, tomatoes, garlic, black beans, rice, cilantro

Taken from www.kraftrecipes.com/recipes/pulled-beef-black-beans-rice-venezuela-75083.aspx (may not work)

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