This beef is slowly braised with beautiful liquids and gorgeous vegetables. So colorful & it tastes divine. The addition of good red wine, balsamic vinegar and a touch of grainy mustard makes this really special. This recipe is on repeat all through the cooler months!
I’m always looking for a flavorful Asian inspired recipe and this one really hits the mark. After researching dozens of recipes for inspiration, here’s what I’ve come up with. Although the ingredient list is long, the recipe is straightforward. Enjoy!
We have a Mexican restaurant here in town that makes the best carne guisada. I’ve studied it for years and this is as close as it gets. Enjoy!
My family goes nuts for this spicy stew. Originating from the Mexican state of Jalisco, it is traditionally made for special occasions like a quinceañera or wedding. I just like to make it whenever! I make mine with a trimmed beef brisket. It is tender & oh so satisfying! I’ve been making it since 1997, when I found the recipe in my Southern Living Annual Cookbook. My mom used to give me their annual cookbook, every Christmas – I still have all of them & use them often. I’m not giving them too much credit on this one though… They did not title it correctly, and I have made the recipe my own over these 20+ years. Enjoy!
The warmer weather in Texas, has us wanting to hang on our back porch and eat outdoors. These tender beef skewers were marinated in a soy sauce and ginger based marinade for several hours. Then the hubs grilled them on our gas grill – simple & delicious!