*Dominican Beef
Harris Ranch Tri Tip 2.5 lb. THUMBNAIL
In Stock
$32.99
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Organic Red Onion, ea. THUMBNAIL
In Stock
$0.99
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
In Stock
$13.99
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Red Bell Pepper, ea. THUMBNAIL
In Stock
$2.69
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Garlic Bulb, ea. THUMBNAIL
In Stock
$0.75
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Amore Tomato Paste, 4.5oz. THUMBNAIL
In Stock
$3.49
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
In Stock
$11.99
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Pacific Organic Chicken Broth, 32oz THUMBNAIL
In Stock
$4.99
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Organic Cilantro Bunch, ea. THUMBNAIL
In Stock
$1.49
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Organic Green Onion, ea. THUMBNAIL
In Stock
$1.29
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
In Stock
$5.49
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  • 2.5 pounds tri-tip, excess fat trimmed
  • 3 TB olive oil
  • 1 small red onion, sliced
  • 1 small red bell pepper, cored, seeded, and cut into 1/2-inch-wide slices
  • 4 garlic cloves, thinly sliced
  • 1 TB tomato paste
  • 2 tsp. salt
  • 1/2 tsp. fresh ground pepper
  • 4 cups chicken stock
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 scallions, cut into 1/4-to 1/2-inch pieces
  • 3 TB red wine vinegar

Slice tri-tip into thin strips about 3 inches long and 1/8 inch thick.
Heat the oil in a 12-inch skillet or Dutch oven over medium heat. Add the onion, bell pepper, and garlic and cook for 3 to 5 minutes, until softened. Add tomato paste, beef, salt and pepper and cook for 2 to 3 minutes, stirring frequently.
Add chicken stock and bring to a boil, then lower the heat and simmer gently, uncovered, until the beef is very tender but not falling apart, about 2 hours; if the dish gets too dry, add up to 1/2 cup water at a time, but no more- you don't want it to be soupy.
Add the cilantro and scallions and cook for 10 minutes. Add the vinegar and cook for 5 minutes longer, then serve.

Delicious over steamed rice.  Serves 6

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