Thomasina Miers
from
Market Kitchen
Thomasina Miers' version of this popular beef salad from the Yucatan combines tangy citrus and fiery chilli with the deep flavour of slow-cooked beef
Thomasina Miers' version of this popular beef salad from the Yucatan combines tangy citrus and fiery chilli with the deep flavour of slow-cooked beef
Beef dzik
Method
2. Season the beef with the sea salt and a little freshly ground black pepper.
3. Melt the butter and oil in a large, heavy-bottomed pan and, when it is hot, add the beef and brown on all sides, then remove from the pan.
4. Reheat the butter mixture over a medium heat, add the chopped vegetables and brown all over. Return the beef to the pan with the cloves, bay leaves, peppercorns and beer. Pour in enough water so that it just covers the beef.
5. Cover the pan tightly with greaseproof paper and a lid and cook for 4 hours, until the beef is tender and falling apart.
6. Cool the beef in its cooking liquid, then remove from the liquid and shred into bite-sized pieces. (The cooking liquid will have become a lovely beef stock which you can freeze to make a delicious soup another day.)
7. For the salsa:in a large bowl, combine all the salsa ingredients together well and allow to rest for 15 minutes.
8. Stir the salsa through the shredded beef and season with salt and pepper.
9. Serve with tortilla chips.
Cook's note: achiote paste is a thick, deep red seasoning made from ground annatto seeds. It is used as a marinade or rub for roast meat and poultry in Mexican cooking. While it will give an authentic Mexican colour and flavour to the salsa, it can be left out.
Prep:
30 min
Cook: 4 hrs 15 min, plus cooling time
Cook: 4 hrs 15 min, plus cooling time
Ingredients
For the braised beef
1.5kg rump steak1 tsp Maldon sea salt
50g Butter
2 tbsp Olive oil
2 sticks Celery, coarsely chopped
2 Carrots, coarsely chopped
3 cloves Garlic, chopped
1 large onion, coarsely chopped
5 Cloves
2 fresh Bay leaves
10 Black peppercorns
1 bottle dark beer
For the salsa
1kg Tomatoes, peeled, de-seeded and finely diced400g red onions, very finely chopped
75g Scotch Bonnet chilli, de-seeded and very finely chopped
1 packet Radishes, coarsely grated
1 packet fresh Coriander, finely chopped
7 limes, juice only
3 Oranges, juice only
50ml Olive oil
1 tsp achiote paste, mixed with 1 tbsp olive oil, optional (see cook’s note, below)
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Real Italian food for real food lovers
Special offers on wine
Our Programmes
Recipes
Cake Recipes
|
Chicken Recipes
|
Beef Recipes
|
Bread Recipes
|
Cheesecake Recipes
| Chocolate Cake Recipes
|
Chocolate Recipes
|
Christmas recipes
| Cooking Recipes
|
Curry Recipes
|
Easy Recipes
|
Fish Recipes
|
Food Recipes
| Free Recipes
|
Healthy Recipes
|
Indian Recipes
|
Lamb Recipes
|
Pasta Recipes
|
Pork Recipes
|
Soup Recipes
|
Vegetarian Recipes
|
Apple Crumble Recipe
| Baking Recipes
|
Birthday Cake Recipe
|
Brownie Recipe
|
Burger Recipe
|
Carrot Cake Recipe
|
Chicken Curry Recipe
|
Chili Recipe
|
Chinese Recipes
|
Delia Smith Recipes
|
Dinner Recipes
|
Fudge Recipe
|
Greek Recipes
|
Ice Cream Recipes
|
Italian Recipes
|
Kids Recipes
|
Low Fat Recipes
| Salad Recipes
|
Salmon Recipes
|
Sauce Recipes
|
Steak Recipes
|
Stew Recipes
|
Thai Recipes
|
Vegan Recipes
|
BBQ Recipes
|
Stir Fry Recipes
|
Tapas Recipes



















