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Thursday, May 31, 2012

Puerto Rican Beef

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My girlfriend makes a condiment that her Puerto Rican brother in law makes with the majority of their dishes and this stuff is amazingly good. It consists of jalapeno, onion, cilantro, bell pepper, garlic and habanero pepper, all finely chopped. It's not nearly as hot as it sounds, but is bursting with flavor with a kick. So I named this dish 'Puerto Rican Beef'.

Here is what it looks like. Shawn made a big jar last week and I've eaten almost all of it.
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Salted a 3lb chuck roast, no other seasonings. Cooked indirect for an hour, temperature unknown...


Then seared on each side for about 4 or 5 minutes (or one beer).
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After the sear, I placed the roast overtop of 1 can of chopped tomatoes w/chiles and about 1/2 cup of the pepper mixture mentioned above. Foiled and cooked until tender, approximately 2.5 hours.
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After the meat was tender, the flavor was incredible, but a bit on the fresh and spicy side. So I added 1/4 cup of brown sugar and 1 can of Coke Zero. Yes, it sounds weird but I use soda and coffee a lot when braising and it works great. Follow with a little cornstarch slurry to thicken up a bit before serving.
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Finished pictures do not serve this dish justice. This was incredibly good, full of flavor and a meal I'm going to repeat sooner than later. If you like Pepper Stout Beef, you will like this!
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3 comments:

  1. Any idea of the amounts to make up that "condiment"? It all looks awesome!

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  2. I'm impressed! I really like that condiment and how you brought it into this dish.

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  3. The 'condiment' is basically done by eye so I'm told. I think they want to keep it secret.

    Thanks Chris, I love the stuff! It's the 'Trinity' of Puerto Rico dishes as with onions, celery, garlic and peppers are to Cajuns!!

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