Spanish-Style Braised Beef

Ingredients

• 1 cup beef broth 
• 1 tablespoon beef broth 
• 2.5 pound beef eye-of-round roast 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced drained canned
• 4 cups rice long-grain hot cooked
• 2 teaspoons marjoram dried
• 1 cup cooking sherry dry
• 3 tablespoons parsley fresh chopped
• 2  garlic cloves peeled
• 1 large hard-cooked egg yolk 
• 1 tablespoon olive oil 
• 2 cups onion thinly sliced
• 2 teaspoons paprika 
• 12 ounce roasted bell peppers red drained cut into 1/2-inch strips
• 0.3 teaspoon salt 
• 0.3 cup slivered almonds toasted

Equipment

• food processor
• frying pan
• oven
• dutch oven

Directions

1. To prepare almond pesto, combine first 5 ingredients in a food processor; process until blended and a paste forms. Cover and refrigerate.
2. Preheat oven to 35
3. 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.
4. Heat oil in a large Dutch oven over medium-high heat.
5. Add beef; cook 5 minutes, browning on all sides.
6. Remove from pan. Stir in sherry, scraping pan to loosen browned bits. Return beef to pan.
7. Add onion, tomatoes, 1 cup beef broth, and bell peppers. Cover tightly with lid.
8. Bake at 350 for 3 hours or until meat shreds easily with a fork.
9. Remove beef from pan.
10. Cut beef into 2-inch pieces.
11. Add almond pesto to pan, stirring until blended.
12. Place pan over medium heat; cook 10 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.
13. Serve beef and sauce mixture over rice.