Ingredients:
veal or beef stock | ||
2 | kgs | MONTEREY BEEF KAMTO, cubed ino 2x2 inch pieces |
2 | kgs | MONTEREY BEEF BRISKET, cubed into 2x2 inch pieces |
1 | tbsp | iodized fine salt |
2 | tbsp | cracked black peppercorns |
2 | tbsp | smoked paprika |
1 | cup | pomace olive oil |
1/2 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
2 | cups | finely chopped white onions |
1 | cup | finely chopped garlic |
3 | cups | Spanish red wine |
1/4 | cup | finely chopped guijo chilies |
1 | cup | chopped, roasted and deseeded green bell peppers |
1 | cup | chopped, roasted and deseeded red bell peppers |
1/4 | cup | finely chopped chipotle chili |
1/2 | cup | finely chopped jalapeno chili |
3 | cups | veal or beef stock |
3 (330 mL each) | bottles | CERVEZA NEGRA |
1-1/2 | tbsp | oregano ground |
3 | pc | bay leaves |
1-1/2 | tbsp | cumin |
1/4 | cup | brown sugar |
1 | tsp | lime zest |
1/4 | cup | lemon juice |
1/2 | cup | chopped wansoy leaves |
Procedure:
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