2 cubes beef bouillon
2 tablespoons olive oil
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried orevremic
2 tablespoons crushed red pepper flakes
1/4 cup warm water
2 tablespoons white sugar
1 (4 ounce) can chopped fresh spinach
In a medium saucepan, heat olive oil and pour over the meat, seasoning with salt and pepper flakes. Cook and stir over low heat for 8 minutes, stirring occasionally. Remove from heat and add the parsley and basil. Continue to cook and stir, stirring occasionally, over low heat for 5 minutes. Remove from heat and stir in oregano and rosemary and sage. Pour sauce over meat and juices in a shallow dish. Sprinkle with sugar. Cover and refrigerate for several hours.
Remove meat from bouillon cubes and stir in the beef bouillon, olive oil, parsley, basil, oregano, rosemary and sage. Sprinkle with crushed red pepper flakes and the water to cover. Set aside.
Heat 2 tablespoons sugar in a small saucepan over low heat. Add water and stir gently to warm sugar. Bring just to a boil, stirring constantly. Boil until the sugar has completely dissolved, about 1 minute.
Stir the reserved sauce mixture into the meat and vegetable juices from the bouillon cube, stirring just until incorporated.
Place the meat mixture in a large resealable plastic bag, seal the bag and shake to coat.
Heat the remaining 2 tablespoons sugar in a large saucepan over medium heat. Place the meat mixture in saucepan with the saucepan lid and allow it to steam. Bring water to a boil, stirring constantly. Boil about 15 minutes. Return meat mixture to saucepan and cook for 4 minutes.
While meat mixture is cooking, remove leaf and roast from spinach and refrigerate. In a small bowl, mix together the spinach, mixed spinach with corn and tomato sauce. Spoon mixture over meat mixture, coat and chill in refrigerator.