Mexican braised beef

Total time: 1hr 55m
Preparation Time: 25m

For 4 portion

Nutritional Information

Contains 245 Kcal, 29g Protein, 16g Carbohydrates, 6g Fat


  • oil for frying
  • 500 g beef ragout, cut into approx. 2 cm cubes
  • 1 onions, thinly sliced
  • 2 garlic clove, pressed
  • 1 tbsp tomato puree
  • 1 red chilli
  • tbsp paprika, to taste
  • 0.5 tbsp ground cumin
  • 2 dl red wine
  • 1 tsp salt
  • 1 tin corn kernels (approx. 340 g), rinsed, drained
  • 1.5 dl meat bouillon
  • salt to taste

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  • Heat the oil in a cooking pot. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Wipe the cooking fat from the pan with kitchen paper and add a little oil if necessary. Sauté the onions over a medium heat, add the garlic, chilli and tomato puree and briefly sauté. Return the meat to the pan, season. Pour in the wine, bring the boil and reduce slightly. Add the stock and bring to the boil. Reduce the heat, cover and braise on a low heat for approx. 1 1/2 hours. Shortly before serving, add the sweetcorn, heat gently, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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