Help me name this dish

[chingador]

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.

[Titch]

Not sure on the name but I would sure eat that

[4ever3]

Well...

I don’t really care what ya call it...

As long as you call ME when it’s done!

[LYU370]

Nigel.

[chingador]

Nigel.


Oh, behave

[NoOne]

That could be a play on Carne Guisada.

[Gnarlbecue]

Just call it awesome!

[DarkStar11]

Dang, that looks great!

[chingador]

Thanks everybody. To reply direct to the Carne Guisada comment, not sure about that one. Usually a lot of cumin in that. My flavor profile is more Mediterranean in this dish. Would be great served with saffron couscous or rice. I am making cauliflower mash tomorrow to pair with this. Will be my lunches next week.

[Stingerhook]

"Delicious"

[NoOne]

Thanks everybody. To reply direct to the Carne Guisada comment, not sure about that one. Usually a lot of cumin in that. My flavor profile is more Mediterranean in this dish. Would be great served with saffron couscous or rice. I am making cauliflower mash tomorrow to pair with this. Will be my lunches next week.

Are you thinking south of the boarder Guisada? Spanish Carne Guisada is a beef stew with tomatoes and olives, no cumin in it.

[chingador]

Are you thinking south of the boarder Guisada? Spanish Carne Guisada is a beef stew with tomatoes and olives, no cumin in it.

South of the border, you will find green olives in a lot of tomato stews/guisos etc. so yeah there is a bit of that component, but carne guidade is more of a Norte dish, say Monterrey northward.

Hell, I don’t know. I am all over the map here

[NoOne]

What did you serve it with?

[SMOKE FREAK]

I'd name it "Amazing" if I had a plate of it in front of me.

[jzadski]

I'd call id time for dinner and serve over top of some rice and or egg noodles.

[Swine Spectator]

When I was a kid my mom made a somewhat similar dish- Chuck roast, onions, tomatoes, slices olives & a cup of BBQ sauce. She browned the roast in a pot (it wasn't smoked). She served it over extra wide egg noodles. Our whole family called it "Chuckwagon".

I loved it as a kid.

David

[Hoss]

Haddacall.Cause ya hadda call it sumpthin! “Drum,Drum”. I’ll be here all week folks. Tastee lookin vittles is what I would call it.Give me a bowl or 3 of that and a crusty loaf of bread,see ya in a few days.

[DarkStar11]

It reminds me of a recipe I made several years ago. It was called something like Spanish Beef Stew. The version I made involved a crock pot. And potatoes, I think. It was decent, but I guarantee your creation is better!

[Big George's BBQ]

"Good Stuff"

[Sopchoppy]

In honor of Justin Wilson, its "Chili I Don't Know".

[chingador]

I am just going to call it ragout a la chingador. Last night got a little late so finished the dish today. Served over some cauliflower mash. The flavor is incredible. The olives add a very nice touch. The cauliflower mash is a perfect match.