Mexican Pot Roast
|Organic black beans||1 Cup (16 tbs)|
|Organic tomato paste||1 Tablespoon|
|Fresh cilantro||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Beef chuck||1 Pound|
|Kosher salt||To Taste|
|Black pepper||To Taste|
|Cumin seeds||1 Teaspoon|
First season the chuck meat with some kosher salt and fresh black pepper. Push the seasoning on the meat with the back of a fork.
Now pick up the meat and lay it on a container containing all purpose flour.
Season the other side of the meat with some kosher salt and fresh black pepper and push down the seasoning.
Pick up the meat and turn it on the other side on the flour. Shake the flour a little bit before placing the meat on it.
Cut onion into medium size pieces.
Cut carrots in two pieces.
Heat one heaping tbsp of lord in a Dutch oven and lay the meat inside the oven.
Flip the meat after sometime. Let the meat sear on other side and ten take it out of the oven.
Add little more lord to the Dutch oven.
Drop the cumin seeds and let them sputter and pop up. Add the Chipotle pepper and put in the onion, mix.
Add 2 tbsp of organic tomato paste and stir al ingredients.
Season the mix with black pepper and half a teaspoon salt, stir.
Add some beef stock to the mixture for deglazing.
Add the chuck meat back into the oven. Add the carrots and black beans and finally the beef stock.
Add beef stock to cover the 80% of the ingredients.
Cook for 3 hours on low heat.
Scoop out chunks of meat, beans and carrots. Grab some gravy and pour over the meat.
Sprinkle some chopped fresh cilantro before serving.
This dish can be served with buttered rice.