Monkey Meat
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tsps
Salt (divided)3 tbsps
Chili Powder (divided)3 tbsps
Ground Cumin (divided)1 cup
Olive Oil (divided)2 large
Onion (chopped)4 cloves
Garlic (chopped)2 stalks
Celery (chopped)400 g
Beef Broth (can)Directions:
1
Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks
2
In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin
3
Rub this mixture into the meat, and let stand at room temperature for 15 minutes
4
Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat
5
Sear the meat on all sides
6
Remove meat from the pan, and pour in the remaining olive oil
7
Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery
8
Cook, stirring frequently, for about 5 minutes to release the flavors
9
Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper
10
Bring to a simmer and cook for 5 minutes
11
Return the meat to the pan, and stir in the beef broth
12
Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender
13
Taste and adjust seasonings if necessary
14
Remove meat from the pot, shred, and return to the pot
15
Reheat if necessary before serving