Spicy Hot Beef Sandwich
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Serves 8.
Cook Time: 8-10 hours
Ingredients
1 tbsp extra virgin olive oil , divided
2 lb beef cubes
1 Large onion, sliced in sticks
3 Cloves garlic, crushed
1-2 chile peppers, seeded and diced
1/4 Cup red wine
2 Cups sodium-reduced beef stock
2 tbsp tomato paste
1/2 tsp salt, plus more
1/4 tsp pepper, plus more
Instructions
Heat a ½ tbsp of the oil in a frying pan and place it over medium-high heat, when it’s hot add half of the beef; season with salt and pepper.
Brown the beef in batches, using a ½ tbsp at a time; season with salt and pepper of course!
Transfer the browned beef to the crockpot but the beef won’t be cooked through yet so don’t worry about that.
Add the onion, garlic, and chile pepper to the crockpot.
Add the wine, stock, and tomato paste to the frying pan you browned the beef cubes in; mix well and bring to a boil (you want the tomato paste completely dissolved).
Transfer the contents of the frying pan to the crockpot and add the 1/2 salt and 1/4 tsp pepper; mix well.
Cover and cook on low for 8-10 hours.
Serve on top of your favourite bread that you’ve toasted (I went with crunchy, yummy garlic bread).
Recipe Notes
You can feel free to cut the recipe in half but I figured it’s a great recipe so I froze half for another time.
Slightly adapted from a recipe from lisagcooks.com