Recipes
Premium Angus makes for premium meals
Certain seasons are well-suited to particular cuts, cooking methods and flavors. These featured recipes have at least one thing in common, though, aside from premium AngusPride® beef – they're all exceptionally delicious. Pick one, and create a meal they'll surely envy.
Beef Pozole
Rating
Ingredients
2½ pounds beef for stew, cut into 1 to 1 ½-inch pieces
3 tablespoons vegetable oil, divided
½ teaspoon salt
1 cup white onion, chopped
5 jalapeño peppers, chopped
2 cans (14 to 14½ ounces each) ready-to-serve beef broth
1 can (29 ounces) hominy, drained
1 can (28 ounces) diced tomatoes, undrained
1 spring fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
2 cups zucchini, chopped
¼ cup chopped fresh cilantro
3 tablespoons vegetable oil, divided
½ teaspoon salt
1 cup white onion, chopped
5 jalapeño peppers, chopped
2 cans (14 to 14½ ounces each) ready-to-serve beef broth
1 can (29 ounces) hominy, drained
1 can (28 ounces) diced tomatoes, undrained
1 spring fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
2 cups zucchini, chopped
¼ cup chopped fresh cilantro
Instructions
1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown one-third of beef, and remove from stockpot, and Repeat twice with remaining beef, adding oil as needed. Remove beef from stockpot, and season with salt. 2. Add onions and jalapeños to stockpot. Cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat. Cover tightly, and simmer 1 ¾ to 2 ¼ hours or until beef is fork-tender. 3. Add zucchini and ¼ cup cilantro. Continue to simmer 5 minutes or until zucchini is tender. 4. Serve with toppings, if desired.
Photo and recipe courtesy of The Beef Checkoff.