CARNE ASADA


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:

  1. Season kamto and brisket with salt, pepper and paprika. Set aside.
  2. In a stock pot, add olive oil and butter. Sear all sides of the seasoned beef until brown. Set aside when done.
  3. In the same pot, add onions and garlic. Sauté for 2 minutes. Deglaze with red wine. Simmer for 30 seconds. Add seared beef and the rest of the ingredients. Cook for 1 hour or until beef is tender over low heat.
  4. When done, shred beef using fork. Set aside. Serve with nacho chips, salsa and pinto beans if desired.
Makes 30 servings.
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