Zesty Beef Sangria Recipes

ZESTY BEEF SANGRIA

Steps:

• Rub the meat well with the chili powder and salt.
• Let it sit until it comes to room temperature.
• Cut it into 1-1/2" cubes.
• In a large skillet with a tight cover, saute the diced bacon over medium high heat until most of the fat is rendered.
• Pour off all but about 3 Tbls of bacon fat.
• Saute the beef in the skillet with the bacon until it's well browned on all sides.
• Add the onion, garlic and minced chipotle.
• Stir and toss until the onion and garlic softenes and browns slightly.
• Add the wine, Triple Sec and orange zest.
• Cover the pan and simmer over very low heat until the meat is fork tender, about 1 hour depending on the cut of beef selected.
• Serve with 3/4 c baked acorn squash, buttered and sprinkled with cinnamon, or serve it over 3/4 c spaghetti squash.

ZESTY BEEF STEW

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until meat is tender, 3-1/2 to 4-1/2 hours.

CLASSIC SPANISH SANGRIA

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.