{"id":7645,"date":"2009-09-30T21:18:20","date_gmt":"2009-10-01T01:18:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7645"},"modified":"2009-09-30T21:19:44","modified_gmt":"2009-10-01T01:19:44","slug":"beef-braised-with-tomatoes-potatoes-poblano-peppers%e3%83%88%e3%83%9e%e3%83%88%e3%81%a8%e3%82%b8%e3%83%a3%e3%82%ac%e3%82%a4%e3%83%a2%e3%81%a8%e3%83%9d%e3%83%96%e3%83%a9%e3%83%8e%e3%83%9a%e3%83%83","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7645&lang=en","title":{"rendered":"Beef Braised with Tomatoes, Potatoes & Poblano Peppers
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\"IMG_8143\"<\/a><\/p>\n

Beef Braised with Tomatoes, Potatoes & Poblano Peppers<\/strong>
\nDinner September 11, 2009<\/em><\/p>\n

Chuck steaks were braised with tomatoes, potatoes, and poblano peppers. The peppers give a nice heat. I like the Mexican-like flavor created from cumin and coriander. <\/p>\n

The recipe is from All About Braising<\/em> by Molly Stevens.<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Beef Braised with Tomatoes, Potatoes & Poblano Peppers Dinner September 11, 2009 Chuck steaks were braised with tomatoes, potatoes, and poblano peppers. The peppers give a nice heat. I like the Mexican-like flavor created from cumin and coriander. The recipe is from All About Braising by Molly Stevens. Please help us promote our blog by […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-7645","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7645"}],"version-history":[{"count":40,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7645\/revisions"}],"predecessor-version":[{"id":8096,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7645\/revisions\/8096"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}