Spanish-Style Braised Beef

Almond pesto:
1/3 cup slivered almonds, toasted
3 tablespoons chopped fresh parsley
1 tablespoon beef broth
2 garlic cloves, peeled
1 tablespoon olive oil


Spice rub:
2 teaspoons dried marjoram
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (2 1/2-pound) beef eye-of-round roast


Remaining ingredients:
1 tablespoon olive oil
1 cup dry sherry or other red wine
1 (14.5-ounce) can diced tomatoes, drained
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle roasted red bell peppers, drained and cut into 1/2-inch strips 4 cups hot cooked long-grain rice



To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.

Preheat oven to 350°.

To prepare spice rub, combine marjoram, paprika, 1 teaspoon black pepper, and 1/4 teaspoon salt. Trim fat from beef; rub surface of beef with spice rub.

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Stir in sherry, scraping pan to loosen browned bits. Return beef to pan. Add tomatoes and 1 cup beef broth. Cover tightly with lid. Bake at 350° for 3 hours or until meat shreds easily with a fork. Remove beef from pan. Cut beef into 2-inch pieces. Add almond pesto and bell pepper strips to pan, stirring until blended. Place pan over medium heat; cook 10 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Serve beef and sauce mixture over rice.




--Adapted from Cooking Light magazine