Estofado de res (beef stew)
Cooking Con Claudia · ♥ 2.3K likes · 53.9K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole chile de arbol
- 6 whole allspice berries
- 8 whole whole cloves
- 4–5 tsp salt
- 1½ lb baby potatoes
- 1 lb carrots
- 1 piece onion
- 2 whole tomatillos
- 12 whole guajillo peppers
- 2 whole chile anchos
- water
In a saucepan put the piece of onion, tomatillos, cleaned guajillos, anchos and chiles de arbol; cover with water and bring to a full boil over high heat.
- 7 cloves garlic cloves
- 1 piece cinnamon stick
Transfer to the blender cup with the garlic, cinnamon stick, allspice berries, cloves, salt and the spices.
- ½ cup pickled jalapeno juice
- 2 cup water
- 2 lb short ribs
Into a pot put the short ribs, the chuck roast cut into small cubes and the chuck tender roast.
- 2 lb chuck roast
- 2 lb chuck tender roast
- 5 whole anaheim peppers
- 1 whole small onion
- 10 whole roma tomatoes
Add the anaheim peppers, onion and roma tomatoes, then the sauce, strained if needed; rinse out the rest of the sauce with a little beer and mix so the sauce reaches the meat.
Reduce to medium-low, cover and cook two hours.
Add the baby potatoes, carrots and optional olives; cover and cook another 30 minutes.
Adding potatoes, carrots and olives
- olives
After 30 to 45 minutes check that the potatoes and carrots are soft and the meat is tender.