Thought for the week:
The deeper that sorrow carves into your being, the more joy you can contain.
Make Picante Beef with Texas style beef ribs, chuck roast, or brisket. When you use a cut with some fat and marbling, it turns out moist and so delicious.
- 2 TBSP olive oil
- 4 lb beef brisket or boneless beef ribs
- Salt and pepper
- 2 onions, chopped
- 2 green bell peppers, cleaned and chopped
- 1 cup chopped cilantro
- 4 cloves garlic, pressed
- 1 TBSP dried oregano leaves
- 2 tsp ground cumin
- 2 bay leaves
- 2 1/2 cups Pace® Picante sauce
- 7 oz chopped green chilies (canned)
- 2 TBSP balsamic vinegar
- 1 TBSP brown sugar
- In a large skillet, heat oil over medium-high.
- Sprinkle ribs (brisket) with salt and pepper, brown on both sides, and place in slow cooker.
- Add onion, green pepper, cilantro, garlic, oregano, cumin, bay leaves, and potatoes.
- Mix together picante, chilies, balsamic, and brown sugar. Pour over ribs (brisket). Salt and pepper to taste.
- Cover and cook on low for about 12 hours, or until very tender. Ribs should take less time than brisket.
- Serve over rice or potatoes, or with beans and tortillas, and a side salad.