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Beef in Mexican Vinaigrette

  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 19
  • Servings 10

Ingredients

Meat

2
teaspoons vegetable oil
1
beef eye of round roast (2 lb)
1/2
onion, cut in half
5
bay leaves
1
teaspoon salt
1
teaspoon dried oregano leaves
1/2
teaspoon dried thyme leaves
1/2
cup water

Vinaigrette

3
hard cooked eggs
1
tablespoon yellow mustard
2
tablespoons olive oil
1/4
cup red wine vinegar
1/2
teaspoon salt
1/2
teaspoon chicken bouillon granules
1/2
teaspoon sugar

Garnish

1
cup shredded lettuce
1/2
cup frozen peas, cooked according to package directions
1/4
cup coarsely chopped drained roasted red bell peppers (from a jar)
1
tablespoon finely chopped parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
130mg
43%
Sodium
470mg
20%
Potassium
300mg
9%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
28g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add roast; cook, turning several times, until brown on all sides, about 4 minutes. Add remaining meat ingredients. Heat to boiling. Reduce heat; cover and simmer 1 hour 15 minutes, turning once halfway through cooking, or until meat thermometer reads 160°F. Remove meat from Dutch oven; cool about 1 hour. Slice.
  • 2 Separate egg yolks and egg whites; set egg whites aside. In small bowl; crumble egg yolks with fork. In blender, place egg yolks and remaining vinaigrette ingredients excepts reserved egg whites. Cover; blend on high speed about 1 minute or until smooth. Finely chop egg whites; stir into vinaigrette.
  • 3 Place cold sliced meat on serving platter. Top with lettuce, peas, roasted red peppers and parsley. Serve with vinaigrette.

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