Carne Picada
Ingredients:
2 pounds chuck roast, excess fat removed, cut into 1-inch cubes
3 cups beef broth
1 1/2 tablespoons all-purpose flour
1 6-ounce can (or tube) tomato paste
8 cloves garlic, peeled
2 red bell peppers
1 green bell pepper
1 jalepeño pepper
1 yellow or white onion
1/4 cup fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil, like canola or safflower, plus more as needed
3 cups beef broth
1 1/2 tablespoons all-purpose flour
1 6-ounce can (or tube) tomato paste
8 cloves garlic, peeled
2 red bell peppers
1 green bell pepper
1 jalepeño pepper
1 yellow or white onion
1/4 cup fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil, like canola or safflower, plus more as needed
Directions:
Combine the flour, salt, and pepper in a medium bowl.
Add the beef and toss to coat.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add half the beef. Cook for about 5 minutes untouched, then flip and cook another 5 minutes, making sure you get a nice rich brown color on each side.
Remove the beef and set aside in a bowl or on a plate and repeat the process with the rest of the beef, adding more oil if needed. Set it aside with the rest of the beef.
While the beef is browning, make the sauce: Put tomato paste, garlic, 1 red bell pepper (stem and seeds removed), jalepeño, 1/4 of the onion, cilantro, cumin, oregano, and broth into a food processor or blender. Blend until smooth.
Add oil, remaining onion, red and green bell peppers (cut into strips) to the same pot used for the beef.
Season with salt and pepper, and cook until the onions are translucent, 5-7 minutes.
Add the sauce to the pot and stir to deglaze.
Add the browned beef to the pot and bring to a simmer.
Reduce the heat to medium-low and cook, covered, for 1 hour, stirring occasionally to prevent sticking to the pot.
Remove the cover and cook for another 15 minutes until the sauce thickens.
Add the beef and toss to coat.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add half the beef. Cook for about 5 minutes untouched, then flip and cook another 5 minutes, making sure you get a nice rich brown color on each side.
Remove the beef and set aside in a bowl or on a plate and repeat the process with the rest of the beef, adding more oil if needed. Set it aside with the rest of the beef.
While the beef is browning, make the sauce: Put tomato paste, garlic, 1 red bell pepper (stem and seeds removed), jalepeño, 1/4 of the onion, cilantro, cumin, oregano, and broth into a food processor or blender. Blend until smooth.
Add oil, remaining onion, red and green bell peppers (cut into strips) to the same pot used for the beef.
Season with salt and pepper, and cook until the onions are translucent, 5-7 minutes.
Add the sauce to the pot and stir to deglaze.
Add the browned beef to the pot and bring to a simmer.
Reduce the heat to medium-low and cook, covered, for 1 hour, stirring occasionally to prevent sticking to the pot.
Remove the cover and cook for another 15 minutes until the sauce thickens.
Notes:
Serve in tacos, or with rice and beans.
Add chopped tomatoes, carrots, more peppers, or other veggies to the pot while cooking the veggies if you are so inclined.
If you are not a fan of perfectly cooked beef that falls apart on your fork, there may be something wrong with you.
No judgement though.
Ok, maybe a little judgement.
In that case, use chicken thighs and broth instead of beef. Use ground beef instead of chuck roast. Use lamb. Use goat meat. Use the neighbor's goddam yappy dog. Whatever, dude.
Don't cook the neighbor's goddam yappy dog. Jeez. I can't believe I had to say that.
Add chopped tomatoes, carrots, more peppers, or other veggies to the pot while cooking the veggies if you are so inclined.
If you are not a fan of perfectly cooked beef that falls apart on your fork, there may be something wrong with you.
No judgement though.
Ok, maybe a little judgement.
In that case, use chicken thighs and broth instead of beef. Use ground beef instead of chuck roast. Use lamb. Use goat meat. Use the neighbor's goddam yappy dog. Whatever, dude.
Don't cook the neighbor's goddam yappy dog. Jeez. I can't believe I had to say that.