Beef Burrito Recipe
This dish is pretty much hands off. Chuck it all into a pot and let it cook for three or four hours.
Servings: 4 servings
Ingredients
- 400 grams beef braising steak, cubed
- 2 oxo beef stock cube
- 1/2 tablespoon cayenne pepper
- 1 red onion finely diced
- 250 ml water
- 400 grams black beans canned, drained and rinsed
To Serve
- 4 flour tortillas store bought is fine
- Guacamole
- fresh tomato salsa
Marinade
- 3 cloves garlic
- 30 ml olive oil
- 1 handful coriander leaves picked
- 30 ml soy sauce
Instructions
Marinate the meat
- Blend coriander, garlic and olive oil with a hand blender until you have a smooth paste. (We make lots of this in batch and add more olive oil to make coriander oil for garnishing soups, etc.)
- In a medium bowl, mix the soy sauce and paste. Add beef and make sure it is completely covered in the marinade.
- Marinate for minimum of 4 hours, preferably overnight. Stir once or twice.
Slow Cook the Meat
- Put a large pot on the hob. Drizzle a little olive oil and toss in the red onion. Soften the red onions on medium heat.
- Transfer the beef and marinade to the pot and put on top of the onions.
- Add stock cubes, cayenne pepper and water to the pot.
- Stir to combine.
- Turn heat up until you bring the meat to a simmer (not a boil).
- Cover, reduce heat to as low as you can and leave for 3 - 4 hours until tender.
- Add black beans about 5 minutes before serving so they heat through.
Serve
- Warm the tortillas using the pack instructions.
- Pile meat, guacamole and salsa.
- Wrap up like a burrito and enjoy.
- You can wrap the burrito in aluminium foil to keep it warm (if eating later).
- Alternatively, skip the tortilla and pile the meat, guacamole and salsa on fresh lettuce or spinach leaves to serve as a burrito bowl.