Bottom Round Roast with Creamy Coconut Sauce

Ingredients

• 2  culantro leaves finely chopped (recao)
• 2 lb beef bottom round roast boneless
• 1 cup coconut milk 
• 0.5 cup baker's angel flake coconut toasted
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 0.5 cup onion finely chopped
• 0.5 cup peas frozen
• 5  pasilla peppers sweet seeded chopped (aji criollo)

Equipment

• sauce pan

Directions

1. Heat dressing in large saucepan. Cook meat; turning to brown on all sides.
2. Add onion, peppers and culantro; cook 2 min.
3. Add coconut milk; bring to boil. Cover. Reduce heat; simmer 1-1/2 hours or until meat is tender and reaches an internal temperature of 165F.
4. Stir in frozen peas; cook 2 min.
5. Sprinkle each serving with toasted coconut.