Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 lb Beef brisket cut into 2" strips
- Â Â across the grain
- 2 tsp Coarse salt
- 1/4 tsp Creshly-grnd black pepper
- 1 Tbsp. Paprika
- 1 Tbsp. Grnd cumin
- Â Â Flour for dredging
- 1/3 c. Vegetable oil
- 1 piece Shinbone and
- 1 piece Marrow bone
- 1 lrg White onion roughly minced
- 1 lrg Garlic bulb
- 1 c. Dry chick peas soaked overnight in
- Â Â water to cover
- 2 tsp Salt
- 9 lrg Fresh mint sprigs
- 9 lrg Cilantro sprigs
- 2 tsp Dry Mexican oregano crumbled
- 2 Tbsp. Unsalted butter
- 2 sm Ripe plantains - (abt 3/4 lb) cut into diagonal
- Â Â slices, unpeeled
- 6 Tbsp. Vegetable oil for cooking
- 5 med Carrots trimmed, and
- Â Â quartered lengthwise
- 1 lrg Chayote - (abt 1 lb) peeled, and
- Â Â cut into thick slices
- 6 sm Red potatoes quartered
- 3 med Zucchini trimmed, and
- Â Â sliced 1/4"-thick lengthwise
- 1 med Cabbage - (abt 1 1/2 lbs) cut into 8 wedges
- Â Â and core trimmed away
- 1/2 lb Green beans trimmed and halved
- Â Â Salsa Fresca see * Note
Direcciones
- Sprinkle the brisket with the salt, pepper, paprika, and cumin and rub the spices into the slices of meat. Dredge the strips in the flour and shake off the excess. In a large ovenproof casserole, heat the oil over high heat. Sear the meat till browned on all sides, then remove with a slotted spoon and set aside.
- Reduce the heat to medium. Add in the bones, onion, and garlic and cook for about 8 min, till golden brown. Strain the chick peas and add in their soaking water to the pot. Tie the chickpeas inside a large square of doubled cheesecloth and add in them to the pot, then add in sufficient additional water so which the ingredients are covered by 4 inches. Add in the salt, mint, and cilantro sprigs, cover the pan and bring to a simmer over medium heat. Simmer for 45 min, then add in the strips of brisket and simmer for about 1 hour more, till the meat is tender. Strain, reserving the broth. Throw away the bones and aromatic vegetables (if you like, squeeze the garlic cloves out of their skins into the broth). Unwrap the chickpeas and empty them into the broth. Place the meat strips on a platter and sprinkle with the oregano. Cover loosely and keep hot in a low oven.
- In a small skillet heat the butter over medium heat and saute/fry the plantains for about 15 min. While they are cooking, place 1 large and 1 medium heavy skillet over medium heat. Add in 5 Tbsp. of oil to the large skillet, and 1 Tbsp. to the medium skillet. In the large skillet, saute/fry the carrots, chayote, and potatoes for about 20 min, till golden brown, stirring occasionally. In the other saute/fry the zucchini for about 10 min. In all pans, regulate the heat so which the vegetables sizzle and brown but don't burn. Keep the finished vegetables hot on a platter covered with foil.
- Bring the broth back to a simmer and add in the cabbage and green beans. Cook for 8 min, till the vegetables are almost tender. Add in the meat to the broth and heat till warmed through, about 5 min. Serve in large shallow bowls with plenty of broth and pass the hot vegetables and Salsa Fresca.
- This recipe yields 8 to 10 servings
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 604g | |
| Recipe makes 8 servings | |
| Calories 643 | |
| Calories from Fat 288 | 45% |
| Total Fat 32.44g | 41% |
| Saturated Fat 6.6g | 26% |
| Trans Fat 0.5g | |
| Cholesterol 81mg | 27% |
| Sodium 1408mg | 59% |
| Potassium 1827mg | 52% |
| Total Carbs 57.76g | 15% |
| Dietary Fiber 12.1g | 40% |
| Sugars 12.63g | 8% |
| Protein 34.02g | 54% |
