Tres Y Tres Carne



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Tres Y Tres Carne

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

In glass or stainless steel bowl, stir in wine, oil, herbs & jalapenos. Add
beef cubes, stir well & let stand at least 2 hours at room temperature,
stirring occasionally. Meanwhile, sort & rinse dry beans, then place in a
heavy 4- to 5-quart saucepan. Add salt & 4 cups water; bring to a boil,
then cover, turn off heat & let stand 1 hour. Return to a boil; reduce
heat, cover & simmer 1-1/2 hours until almost tender, adding more water as
necessary. Melt 1/4 cup butter in a skillet; add chiles & cook until
browned. Set aside. Drain beef, reserve marinade. Melt remaining 1/2 cup
butter in another skillet over medium heat. Add beef & cook until well
browned, stirring as needed. Add beef, reserved marinade, chiles & broth to
beans. (If using canned beans, drain & rinse, then combine with beef,
marinade, chiles & broth). Cover & simmer 1 to 1-1/2 hours or until beans
are very tender & meat is almost tender. Then add bell peppers & simmer
15-30 minutes longer until peppers & beef are tender. Following package
directions, cook noodles in boiling water just until tender to bite. Drain
well, mound on a platter & nestle beef stew in the middle for a very pretty
entree. Makes 6 to 8 servings.

Ingredients:

2 1/2 c Red wine; preferably
-Burgundy or Zinfandel
3 tb Olive oil
1 Bay leaf
2 Sprigs fresh oregano -or-
1 ts Dried leaf oregano
4 Leaves fresh sage -or-
1 ts Dried leaf sage
2 Or more fresh Jalapenos;
-finely minced
2 1/2 lb Beef sirloin; cut in 1"
-cubes
1/2 c Dried baby lima beans -or-
1 cn (1-lb) lima beans
1/2 c Dried pinto beans -or-
1 cn (1-lb) pinto beans
1/2 c White Navy beans -or-
1 cn (1-lb) white navy beans
1 ts Salt; if using dry beans
4 c Water; with dry beans
3/4 c Unsalted butter
3 lg Fresh Poblano chiles;
-cut in 1-inch strips
2 c Beef broth
1 c Each of 1/2-inch squares
-of green; red and yellow
-bell peppers
8 -(up to)
12 oz Dried wide egg noodles

Serves:

6 Servings 		 
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