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Zesty Beef Sangria

Author/Submitted by:
Servings: 4
Categories: Alcohol / Beef / Haven't Tried / Low-Carb / Main Dish

2  pounds  chuck roast, rump roast or brisket
2  tablespoons  chili powder
    salt, to taste
1/4  pound  smoked slab bacon, diced
1/4  cup  chopped onions
4  cloves  garlic, minced
2  cans  chipotle chiles, minced, optional; see note
1  cup  red wine, Zinfandel or Spanish Rioja
2  tablespoons  Triple Sec
    zest of 1/2 medium orange

1. Rub meat well with chili powder and salt. Let it sit until it comes to room temperature. Cut into 1 1/2-inch cubes.

2. In a large skillet with a tight cover, saute the diced bacon over medium-high heat until most of the fat is rendered. Pour off all but 3 tablespoons of bacon fat. Saute the beef in the skillet with the bacon until it's well browned on all sides. Add the onion, garlic, and minced chiles. Stir and toss until the onion and garlic softens and browns lightly.

3. Add the wine, Triple Sec, and orange zest, cover the pan, and simmer over very low heat until the meat is fork-tender, about 1 hour, or longer, depending on the cut of beef selected.

Substitute green chiles instead of chipotle chiles.

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