I also added one stick of celery to stock just because I had it.ħ. Add stock or water to barely cover ingredients. Once all brown bits from pot has been scraped off, sauce stirred, add your ingredients previously cooked back into same pot, add your potatoes & 1 1/2 cup of can tomato with juices.Ħ.
Be sure to scrap all the goodness from the bottom of pot.ĥ. Still on medium-high heat, de-glaze pot with red wine, a splash of worcestershire sauce, & chicken bouillon. By now, your pot should be burnt at the bottom. In the same pot, brown beef shank with marrow, 2 mins each side. Sauted onion and garlic with 5 dried serrano peppers. Medium to high heat, brown sausages, cook out most of its juices. Next, lightly apply all purpose flour on both sides. Spinkle paprika & chili powder on both sides. Prepare beef shank: Pat dry beef, salt & pepper both sides. One pot wonder!ġ beef shank with marrow (about 1 large steak size) Not wanting to follow one particular recipe, I noted down some key ingredients and went off to our local grocer to further inspire me.Īmazingly, I found these sausages labeled as "Extra Hot Mexican Sausage." (raw) Bingo! Next, I found beef shank still attached to its marrow! Bingo! Bingo! This two meats will spend some quality time with my beloved dutch oven pot. Some were ready in 30 mins, others were ready in a few hours. One had sausages, another used only beef chunks. Last week, I decided to sit down and do some serious research on mexican/cuban beef stews and I swear, not one single recipe of the same dish is identical.
Months back, we brought these dried serrano peppers from Kensington Market and we've been wacking our brains wondering what to do with them.
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