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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 4 |
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A super-delicious one-pot meal that's very hearty and different from the traditional stew Ingredients:
2lb beef shank, or chuck; cut into 1 cubes |
1/2lb chorizo, 1/4 sliced |
1 yellow onion, chopped |
1 large leek, chopped |
1 red bell pepper, seeded and chopped |
2 anaheim or any long yellow peppers, seeded and chopped |
1 habenero, seeded and chopped |
5 cloves garlic, minced |
2 med. tomatoes, chopped or 1 can diced |
1 bunch cilantro, chiffonade or chopped |
1 green plantain, sliced |
1 large potato, peeled and large diced |
1 avocado, sliced |
Directions:
1. Season the beef generously with salt and pepper.
2. Heat a few tablespoons of neutral-flavored oil in a five-quart Dutch oven or sauce pot. over med-high heat till just smoking.
3. Add the beef and chorizo to the pot. Brown on as many sides as possible. It will be necessary to work in batches, so remove and set aside each batch once it has sufficiently browned. If the fond on the botton of the pan begins to get too dark, add a small ammount of water to deglaze it.
4. With all the meat removed, reduce the heat to medium and add couple tablespoons of oil to the pan.
5. Add the onion, leek, peppers,and garlic and sweat until softened and translucent, anout 7-8 min.
6. Add the tomatoes, half the cilantro, the meat, and enough water to cover everything by two inches.
7. Bring to a simmer and season with a little salt.
8. Simmer about 2 hours. You can leave it mostly covered in a 350 degree oven if you need the stove top.
9. Check the beef for tenderness. When it's very tender, add the plantain and potato and cook about an additional 25 minutes.
10. Adjust the seasoning.
11. To serve, divide into bowls and garnish with the avocado and remaining cilantro
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