So I am making, Carne Guisada
today. this Mexican pot roast is going to be braised in
spices so that we end
up with a perfectly tender roast that will fall apart after cooking.
Coat the beef with flour and
sear. Such moves can significantly improve the taste of your roast.
It's going to seal the juices
of the beef.
2. Creates a brown coating
that sticks to the bottom of the pan, forming what's considered a fond coating.
Fond is a little bit of meat
and juice added to the bottom of your pan, where great tastes are born.
You're going to use a method
dubbed deglazing to bring these trapped bits out of the bottom of the pan and
into your sauce. What you need to do is add a little liquid (wine, broth, lemon
juice) and mix or scrape the bottom of the pan.
I would also like to note the
chipotle peppers in this pot roast. Though you don't know about them, they're
roasted jalapeno peppers. They're really sweet, so add them to your taste buds.
I don't like the spicy stuff,
but I do like the Smokey taste they offer us, so I use one of the peppers in my
carne guisada. I'm also trying to remove most of the seeds where a lot of heat
resides.
But if you don't want a lot
of heat, consider a little pepper and you're going to be all right.
Ingredients:
3lb. chuck roast
all purpose flour to dredge
(coat) roast
sea salt
pepper
1 tbsp. vegetable oil
1 med yellow onion, minced
1/2 to 2 chipotle peppers in
adobo sauce, chopped and seeds removed if needed
1 tsp. ground cumin
1 1/2 Tbsp. Chile powder
1/4 cup tomato paste
1 tsp. salt
4 cloves garlic, minced
1/4 tsp. ground cloves
4 cups beef broth
1/2 cup red wine
1 can diced tomatoes with
basil and herbs if you can find it
1 can black beans, drained
4 carrots, cleaned and cut in
half
On one side, salt and pepper
the roast. Using a spatula to press in, the salt and pepper to the meat.
Cover the platter (big enough
to carry the toast) with 1/2 cup of flour and spread it out. Place the side of
the roast, salt and pepper in the flour. Cover with salt and pepper on the
second side of the roast, then change over to cover with flour. Cover the
entire roast with it.
When the oil is hot, place
the roast in the pot to roast carefully. Searing the roast should lock in the
juices and create a crust on the roast to produce those good flavors. Let the
roast sear on the side for around 2 1/2 to 3 minutes. At this level, don't push
it around.
Switch the roast over. I
found it easy to flip the meat over with two sets of tongs. After all the sides
of the roast have browned, place it in your stock pot.
At this point, you'll find
some good brown caramelized bits of meat and juice sticking to the bottom of
the pot.
That's the FOND, I've been
informing you about.
At medium-high temperature,
add the onion and sauté for around 5 minutes. Insert the chipotle pepper and
cumin and sauté for 1 minute.
Now apply the tomato paste
and mix for a minute or two. Since the tomato paste has a decent amount of
sugar in it, it should melt and transform into a deep red brick color (more
delicious flavor for the carne guisada).
Insert the garlic and cook
for 2 minutes.
It's time to deglaze.
Add 1/2 cup of wine to the
hot pan and mix and scrape to help remove the bits of beef, etc. that have been
sticking to the bottom of the pan.
Transfer this mixture to the
bowl holding the roast. Now you can add beef stock, black beans, carrots, diced
tomatoes, garlic, chili powder, 1 tsp. Salt.
If you were to use a crock pot, that's where I'd place this Mexican pot
roast into one.
Put the lid on, reduce it to
a simmer, then reduce the temperature to low / low and relax. Cook the stew for
at least 3 hours and it won't hurt to go longer. Note the lovely scent that
fills your home.
Your guisada meat should be
finished in 3 to 3 1/2 hours.
I eat my beans and cilantro
lime rice in flour tortillas.
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