Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large, heavy-based saucepan over a medium-low heat. Cut the green stalk ends from 5 chillies (reserve 2 chillies for garnish). Place the whole chillies and garlic in the saucepan and cook gently for 5 minutes. | 2. Raise the heat to medium-high, add the steak and cook, stirring occasionally for 20 minutes or until all the liquid from the meat is evaporated and the meat is browned. Add the ale and bring to the boil. Lower the heat to a slow simmer, cover and then continue cooking for 11/2 hours, stirring occasionally. Uncover and cook for a extra hour until the meat is tender enough to break up easily with a wooden spoon and you are left with a thick shredded beef mixture (don’t allow it to boil dry). Season with salt to taste. | 3. Cut reserved chillies into fine julienne and scatter with the coriander over the beef. This serves 8 with the frijoles con queso (bean and cheese stew), or 4-6 on its own. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
chilies	7			-	-	-	-
garlic clove	6		peeled	-	-	-	-
blade steak	1 1/4	kg	cut	1736.5096	0.0	254.3549	80.2043
beer	1 1/3	1/3		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
coriander	1	cup		3.68	0.5872	0.3408	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.