1 - I forgot the tomato paste, and it was good! I'll try it with, and decide if it makes that much of a difference not to use it.
2 - It doesn't taste like it needs salt! Odd, and great, I suppose. Anyway, it also doesn't need the tomato paste, so I removed that ingredient. And I just realized that I have no idea where the original recipe came from so there's no way for me to peruse the original. Oh well, I think I've already changed it enough that it doesn't really matter.
1 lb chuck roast, trimmed of fat and cut in bite-sized pieces
1 Tbsp flour
1 Tbsp olive oil
1 onion, chopped
1 cloves garlic, chopped
1 jalapeno peppers, seeded and minced
1 cup beef stock
1 tsp cumin
1 tsp chilli powder
- Toss meat pieces with flour, then brown quickly in oil.
- Add onion and cook, stirring frequently, until soft.
- Add the garlic, jalapeño, beef stock, cumin and chilli powder; bring to a simmer.
- Cook for about 2 to 2-1/2 hours, until meat is extremely tender.
No comments:
Post a Comment