| Macca |
| 1 lb. boneless beef chuck |
| 1 cup water |
| 5 peppercorns |
| 2 small onions (cut one into quarters, one chopped) |
| 1 clove garlic |
| 1/4 tsp. salt |
| 1 Tbsp. oil |
| 1 green chili (cut in short strips) |
| 1 med. tomato peeled and chopped, or 1/2 c canned tomato |
| 1/2 tsp. ground cumin |
In large saucepan bring to boil beef, water, peppercorns, and the quartered onion. Reduce heat, cover, simmer 1.5 hours. until beef is very tender. Cool in broth. Drain, reserving 1/4 c broth. With 2 forks shred meat, set aside. in small bowl or dish mash garlic and salt to smooth paste. In large skillet saute chopped onion and garlic paste in oil until onion i tender. Add chili and a tomato, cook 4 min. Add meat and cumin, cook stirring constantly until heated through. Moisten with reserved broth if desired. Makes 2 cups.
--
SamPreston - 15 Mar 2009