For centuries, Turks have been braising beef and lamb in an earthenware pot known as guvec, using mildly spicy urfa biber and marash peppers and smoky cumin to complement the naturally earthy aroma of the clay. We've combined a rich beef base and fresh green bell peppers for a braising sauce that brings the flavors of Anatolia to your kitchen. Simply sear meats in an oven-proof pot, add the sauce, and slow-braise until tender, about three hours. 1 lb., 4 oz. Made in USA.
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