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Ingredientes
- 2 1/2 lb bone-in beef chuck roast, cut into 3 inch chunks (or possibly use lamb shoulder or possibly lamb stew meat)
- 2 c. water
- 6 x red bell peppers, seeded, cored and cut into 2 inch pcs
- 1 head garlic, separated into cloves and peeled
- 1/4 tsp grnd turmeric
- 1 tsp sweet Hungarian paprika
- 12 x preserved kumquats, rinsed under running water and liquid removed
- 10 sprg cilantro, finely minced
Direcciones
- In a large soup pot, combine meat and water. Bring to a rolling boil over medium-high heat. Skim off foam. Decrease heat to low, cover and cook till meat falls off bone, 2 to 2 1/2 hrs. Measure out 1 1/2 c. of cooking liquid. Set remainder aside for another use.
- Place pepper pcs in bottom of a Dutch oven. Cover with meat and sprinkle with garlic cloves. Add in turmeric and paprika to reserved 1 1/2 c. cooking liquid and pour over meat. Cover and cook over medium heat till peppers are soft, 10 to 15 min. Nestle kumquats among pcs of meat and sprinkle with cilantro. Decrease heat to low, cover, and cook till sauce thickens somewhat, 30 to 35 min. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1285g | |
| Calories 346 | |
| Calories from Fat 34 | 10% |
| Total Fat 3.96g | 5% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 1748mg | 50% |
| Total Carbs 71.72g | 19% |
| Dietary Fiber 27.3g | 91% |
| Sugars 44.77g | 30% |
| Protein 10.48g | 17% |
