chingador
is Blowin Smoke!
- Joined
- Oct 18, 2006
- Location
- Houston, TX
Part ragout Provençal, part Spanish beef stew
2 thin cut chuck roasts smoked to internal 165 rubbed with Kosmos cow cover. While that was happening, sautéed down some Spanish onions and red bell peppers in avocado oil and cooked all the way down. Added some fine diced jalapeños and chopped garlic. Deglaze with Spanish sherry. Added one can of diced tomatoes and a jar of Goya sofrita. Added a large amount of Spanish paprika and sliced green olives. Season to taste with salt and dried rosemary.
Add chopped chuck in half hotel pan, cover with foil and back on the recteq.
2 thin cut chuck roasts smoked to internal 165 rubbed with Kosmos cow cover. While that was happening, sautéed down some Spanish onions and red bell peppers in avocado oil and cooked all the way down. Added some fine diced jalapeños and chopped garlic. Deglaze with Spanish sherry. Added one can of diced tomatoes and a jar of Goya sofrita. Added a large amount of Spanish paprika and sliced green olives. Season to taste with salt and dried rosemary.
Add chopped chuck in half hotel pan, cover with foil and back on the recteq.
Attachments
-
CAA348FC-BF69-48B3-A589-F1D7D5365192.jpg88.4 KB · Views: 155
-
FE058266-4348-4896-AA8B-FD5E5B4AA076.jpg66.9 KB · Views: 155
-
6105F7FE-D4EA-462E-B7BA-BB4A98F321AF.jpg82.1 KB · Views: 157
-
7EEF0315-65F7-4027-A548-B5F6A97FA126.jpg101.2 KB · Views: 157
-
31564895-6A59-4288-A269-678601058C00.jpg84.5 KB · Views: 155