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Ingredientes
- 4 x organic Jerusalem artichokes, scrubbed and dry
- 2 c. vegetable oil (500mL)
- 1/4 c. unsalted butter (62.5mL)
- 1/2 c. onions, minced (125mL)
- 1 x leek, white part only, minced
- 3 x parsnips, minced 1/4-inch dice
- 1/2 c. celery root, minced 1/4-inch dice (125mL)
- 2 lb organic Jerusalem artichokes, scrubbed and sliced (908g)
- 6 c. chicken stock (1.5L) salt freshly grnd white pepper Sobre Barriga
- 3 quart organic cherry tomatoes, sliced in half (1L)
- 10 x green onions, outside layer removed, sliced
- 6 x carrots, peeled and sliced
- 2 x jalapeno peppers, sliced in half , seeds removed
- 2 x leeks,white part only, sliced and rinsed
- 1 x heads head garlic, sliced
- 1 Tbsp. cumin seed (15mL)
- 1 bn cilantro, leaves only, minced
- 5 1/2 lb organic blade roast (2.5 kg)
- 4 Tbsp. extra virgin olive oil (60mL) salt freshly grnd black pepper
- 12 c. chicken stock (3L)
Direcciones
- In a wok or possibly deep saucepan, heat the vegetable oil over medium-high heat. With a mandolin, thinly slice the four Jerusalem artichokes. Deep-fry the chips in small batches. Using a slotted spoon or possibly a Chinese spider, remove the chips from the oil when they have stopped bubbling and are golden. Drain on paper towels. Continue frying till all the chips are done then set aside, uncovered, till required.
- Over medium heat, heat the butter in a 3 qt (1L) saucepan. Add in the onions, leeks, parsnips and celery root. Season with salt and white pepper and let sweat till the vegetables are soft. Don't allow to colour.
- When the vegetables are softened, add in the Jerusalem artichokes and the chicken stock and bring to a boil. Simmer till the artichokes are tender.
- Remove from the heat and puree in batches in a blender. When finished adjust consistency if necessary with hot stock. Check the seasoning and serve into heated bowls. Garnish with Jerusalem artichoke chips.
- Sobre Barriga:Prepare all vegetables and keep separate. Put the cumin seeds in a cast-iron pan over medium heat. Toast till the seeds release their fragrance. Remove from pan and grind in a mortar and pestle.
- Clean the excess fat and sinew from the roast. Following the natural divisions in the meat, cut the roast into fist sized pcs. Heat a large frying pan to medium high heat. Add in 2 Tbsp. of extra virgin olive oil. Season the chunks of meat with salt and pepper and place in the warm oil. Working in small batches, brown the meat on all sides and when finished, remove the pcs to a clean plate. The browning process should take 10 to 15 min per batch.
- In a large cast iron Dutch oven or possibly heavy oven-safe stockpot with a fitted lid, place the beef and then cover with the vegetables, cumin seed, cilantro and a bit of salt and pepper. Add in sufficient chicken stock to cover (up to 12 c./3L), put on the lid and put in the oven for 4-5 hrs till the beef is tender and almost falling apart. Taste halfway through the cooking process and if it is too not, remove the jalapeno halves. When finished, remove from the oven, adjust the seasoning if necessary and serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1059g | |
| Recipe makes 8 servings | |
| Calories 970 | |
| Calories from Fat 729 | 75% |
| Total Fat 82.21g | 103% |
| Saturated Fat 13.69g | 55% |
| Trans Fat 1.41g | |
| Cholesterol 123mg | 41% |
| Sodium 1001mg | 42% |
| Potassium 1725mg | 49% |
| Total Carbs 18.89g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 8.79g | 6% |
| Protein 40.85g | 65% |
