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Beef in Mexican Vinaigrette
Prep 20min
Total2hr20min
Ingredients19
Servings10
Ingredients
Meat
2teaspoons vegetable oil
1beef eye of round roast (2 lb)
1/2onion, cut in half
5bay leaves
1teaspoon salt
1teaspoon dried oregano leaves
1/2teaspoon dried thyme leaves
1/2cup water
Vinaigrette
3hard cooked eggs
1tablespoon yellow mustard
2tablespoons olive oil
1/4cup red wine vinegar
1/2teaspoon salt
1/2teaspoon chicken bouillon granules
1/2teaspoon sugar
Garnish
1cup shredded lettuce
1/2cup frozen peas, cooked according to package directions
1/4cup coarsely chopped drained roasted red bell peppers (from a jar)
1tablespoon finely chopped parsley
Directions
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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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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.
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