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Spicy Tequila Chuck




Source of Recipe


Simon Says


Recipe Introduction



The Weekend Chef
192 Smart Recipes for Relaxed Cooking Ahead
By Barbara Witt


List of Ingredients




# 1/4 cup canola or olive oil
# 4 thick strips of beef chuck, about 2x2x6 inches
# Kosher salt and pepper
# 1 large onion, chopped
# 4 garlic cloves, chopped
# 1 hot red chili, seeded and slivered
# 3 celery stalks, chopped
# 1 teaspoon pure chili powder
# 1/4/ teaspoon cinnamon
# 1/4 teaspoon ground cumin
# 1/4 cup tequila
# 1 large ripe tomato, peeled, seeded and chopped or 1 cup caned plum tomatoes with some of the juice
# 1 1/2 cups Beef Broth (page 6) or Vegetable Broth (page 8), homemade or canned
# 1/4 cup minced cilantro for garnish

Recipe



Preheat the oven to 350�.

Heat the oil in a shallow Dutch oven or a deep ovenproof sauté pan over medium-high heat until shimmering, and brown the meat well on all sides. Add salt and pepper. Remove the meat and reserve. Pour off all but a couple of tablespoons of the oil and sauté the onion, garlic, chili, and celery until the mixture is soft. Stir in the chili powder, cinnamon, and cumin. Pour in the tequila and simmer the mixture for a couple of seconds to evaporate the alcohol and release the flavors of the spices. Add the tomato and broth and nestle the meat into the pan. (The level of liquid should not reach the top of the meat.) Slide the pan, uncovered, into the oven and braise the meat for 2 to 3 hours or until it is fork-tender. Check the broth level after 1H hours to judge how rapidly the meat is cooking.

Remove the meat from the sauce and slice it thickly. Reduce the sauce if needed. Return the meat to the sauce and serve with the cilantro garnish.


Cook's Notes: This dish can be fully completed and refrigerated or frozen.

Serves 4.