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Tex-Mex Pot Roast or Braised Steak


Cross Rib, Blade, Shoulder, Short Rib, Brisket Roasts.

Round, Sirloin Tip, Cross Rib, Blade Steaks.

Season Beef and brown on all sides in lightly oiled pan.

Add 1 to 2 cups liquid to roasts, or 1/2 to 1 cup to steaks.

Cover and simmer on stove or in oven at 325oF until tender (at least 3 hours for pot roast or 1 1/4 hours for steaks.)

Seasoning:
Season with packaged taco seasoning and use crushed canned tomatoes for liquid. Add sliced green pepper and onions for vegetables. Serve with tortillas.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.