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Beef in Mexican Vinaigrette

Name: Beef in Mexican Vinaigrette
Prep time: 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Mexican
Ingredients: 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; 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; 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

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

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.

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 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

*Percent Daily Values are based on a 2,000 calorie diet.

Beef in Mexican Vinaigrette

Ingredients