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Member recipe

Mexicana Stew

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Serves 4

Mexican style beef stew - with a kick.

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  • 500g beef shin, 3m cubes
  • For the marinade
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp smoked paprika (hot)
  • 1 tsp chilli powder
  • 50ml tequila (optional)
  • For the sauce
  • 1 large onion, thinly sliced
  • 4 large garlic cloves, crushed
  • 400g pasata
  • 1 tsp sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika (hot)
  • 2 tbsp olive oil
  • splash of tequila


    1. Marinade the beef for at least 1 hour.
    2. Heat 2 tbsp of oil in a pan.
    3. Seal the meat, remove from pan and set aside.
    4. Fry the onions and 3 of the garlic cloves until golden.
    5. Add the pasata, sugar, cumin, coriander and paprika.
    6. Add the beef.
    7. Cook on a low heat for a minimum of one hour, stirring occasionally.
    8. Ten minutes before serving, add the last garlic clove and a splash of tequila. Stir in thoroughly.
    9. Serve with boiled rice.

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