By Manzanillo Sun Kitchen from the March 2012 Edition
3lb. chuck roast
all purpose flour to dredge (coat) roast sea salt pepper
1 tbsp. vegetable oil
1 med yellow onion chopped into chunks
1/2 to 2 chipotle peppers in adobo sauce, chopped 3/4 tsp. ground cumin
1/4 cup tomato paste 4 cloves garlic, minced
1/4 plus 1/8 tsp. ground cloves 4 to 5 cups beef broth
1/4 cup red wine
1 cup canned diced tomatoes with basil and herbs if you can find it
1 can black beans, drained
4 carrots, cleaned and cut in half
Have all ingredients measured out and prepared.
Use a heavy stock pot or dutch oven with a tight fitting lid.
Add 1 tbsp. of oil and heat over medium high heat.
Salt and pepper the roast on one side. press the salt and pepper into the meat. Then repeat on second side.
When the oil is hot, carefully place the roast in the pot to sear. Let the roast sear for about 2 1/2 to 3 minutes on a side. Don’t move it around. Then turn the roast over. After you have browned all sides of the roast, take it out and set aside on a plate.
With the temperature still on medium high, add the onion, chipotle pepper, and cumin and saute for 1 1/2 to 2 minutes with the flour residue in the pot. Add the tomato paste and stir frequently for a minute or two. Until carmelize and a dark red brick color.
Add the garlic and stir 2 minutes.
Pour 1/2 cup of beef broth into the hot pan and stir to help loosen everything stuck to the pan
Add the roast back to the pan, along with the wine, black beans, carrots, diced tomatoes, cloves, 1/2 tsp. salt, and enough beef stock to cover at least half of the roast Using a crock pot will work fine. Put the lid on, lower the temperature to low/simmer and relax. 3 to 3 1/2 hours or until cooked.
Coat seasoned meat with flour.
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009