Oaxacan Beef Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Beef brisket - cut into 2" strips
		Across the grain
2 teaspoons	10ml	Coarse salt
1/4 teaspoon	1.3ml	Creshly-ground black pepper
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Ground cumin
		Flour - for dredging
1/3 cup	78ml	Vegetable oil
1		Shinbone - and
1		Marrow bone
1		White onion - roughly chopped (large)
1		Garlic bulb (large)
1 cup	237ml	Dry chick peas - soaked overnight in
		Water to cover
2 teaspoons	10ml	Salt
9 teaspoons	45ml	Fresh mint sprigs (large)
9 teaspoons	45ml	Cilantro sprigs (large)
2 teaspoons	10ml	Dried Mexican oregano - crumbled
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Ripe plantains - (abt 3/4 lb) - cut into diagonal (small)
		Slices, unpeeled
6 tablespoons	90ml	Vegetable oil - for cooking
5 tablespoons	75ml	Carrots - trimmed, and (medium)
		Quartered lengthwise
1		Chayote - (abt 1 lb) - peeled, and (large)
		Cut into thick slices
6		Red potatoes - quartered (small)
3		Zucchini - trimmed, and (medium)
		Sliced 1/4"-thick lengthwise
1		Cabbage - (abt 1 1/2 lbs) - cut into 8 wedges (medium)
		And core trimmed away
1/2 lb	227g / 8oz	Green beans - trimmed and halved
		Salsa Fresca - see * Note

Recipe Instructions

* Note: See the "Salsa Fresca" recipe which is included in this collection.

Sprinkle the brisket with the salt, pepper, paprika, and cumin and rub the spices into the slices of meat. Dredge the strips in the flour and shake off the excess. In a large ovenproof casserole, heat the oil over high heat. Sear the meat until browned on all sides, then remove with a slotted spoon and set aside.

Reduce the heat to medium. Add the bones, onion, and garlic and cook for about 8 minutes, until golden. Strain the chick peas and add their soaking water to the pot. Tie the chickpeas inside a large square of doubled cheesecloth and add them to the pot, then add enough additional water so that the ingredients are covered by 4 inches. Add the salt, mint, and cilantro sprigs, cover the pan and bring to a simmer over medium heat. Simmer for 45 minutes, then add the strips of brisket and simmer for about 1 hour more, until the meat is tender. Strain, reserving the broth. Discard the bones and aromatic vegetables (if desired, squeeze the garlic cloves out of their skins into the broth). Unwrap the chickpeas and empty them into the broth. Place the meat strips on a platter and sprinkle with the oregano. Cover loosely and keep warm in a low oven.

In a small skillet heat the butter over medium heat and saute the plantains for about 15 minutes. While they are cooking, place 1 large and 1 medium heavy skillet over medium heat. Add 5 tablespoons of oil to the large skillet, and 1 tablespoon to the medium skillet. In the large skillet, saute the carrots, chayote, and potatoes for about 20 minutes, until golden, stirring occasionally. In the other saute the zucchini for about 10 minutes. In all pans, regulate the heat so that the vegetables sizzle and brown but do not burn. Keep the finished vegetables warm on a platter covered with foil.

Bring the broth back to a simmer and add the cabbage and green beans. Cook for 8 minutes, until the vegetables are almost tender. Add the meat to the broth and heat until warmed through, about 5 minutes. Serve in large shallow bowls with plenty of broth and pass the warm vegetables and Salsa Fresca.

This recipe yields 8 to 10 servings

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6260 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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