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COYOTES CHIPOTLE BEEF CARBONNADE
  • 1.5 lbs sirloin, diced
  • .5 lb smoked bacon, chopped small
  • 2 large red onions, coarsely chopped
  • 4 large cloves garlic, minced
  • 1 Tbsp. olive oil
  • 2 Tbsp. brown sugar
  • 1.5 cup dry red wine ( eg Zinfandel or Cab. Sauv.)
  • 2.5 cups hot beef broth
  • 4 Tbsp. New Mex chile powder
  • 1 tsp. each rosemary, thyme, oregano
  • 2 bay leaves
  • 2-6 chipotle chiles (en adobe) , diced
  • Salt and pepper
  • 2 Tbsp. corn starch
    1. Into a large, flame proof casserole dish, add bacon, olive oil, onions, garlic. Saute until tender. Add beef, chipotles, sugar, wine broth, chile powder, herbs, and season with salt & pepper. Place lid over dish to keep the juices. Cook for 10 minutes on medium-high heat. Reduce heat to simmer and cook for approx 1 hour. Remove lid , discard bay leaves; mix in corn starch. Add a bit more wine, heat on high, stirring often until thickened.

     
     

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