Skip to Content
Ver en Español
Menu

Beef in Mexican Vinaigrette

  • Save Recipe
  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 19
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
  • Shop
Updated Mar 2, 2012
  • Save
  • Share
  • Keep Screen On
  • Shop

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

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.

Expert Tips

  • tip 1
    To cook in a pressure cooker: In a pressure cooker, place all meat ingredients. Add water to 1 inch from the bottom. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for 45 minutes. Let pressure drop of its own accord. Meat thermometer should read 160°F. Cool meat about 1 hour; slice. Serve cold.

Nutrition Information

200 Calories, 9g Total Fat, 28g Protein, 3g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
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.
© 2023 ®/TM General Mills All Rights Reserved