2 Tablespoons canola or grapeseed oil
1 3-4 lb boneless Chuck Roast
1 Tablespoon sea salt
2 Tablespoons freshly ground pepper
1 medium onion chopped
2 large carrots peeled and cut into 1/2 inch slices
8 cloves of garlic, chopped
1/2 teaspoon dried oregano (or 1 Tablespoon fresh)
1/2 teaspoon cumin
1 cinnamon stick
1 28 oz can crushed tomatoes
1 cup beef stock
1 habanero pepper
1/2 cup chopped parsley (reserve a small amount for garnish if desired)
1/2 cup chopped good green olives, pitted
1/4 cup capers (drained)
1. Preheat oven to 300
- 2. In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 5 minutes.
- 3. Add the onions, carrots, garlic, parsley, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and just place it on top of the preparation.
- 4. Cover with a tightly fitting lid and braise in the oven until the meat is fork tender, about 3 hours. Remove from oven, fold in the green olives and capers. Sprinkle with reserved parsley.
- 5. This keeps well in a warming drawer, or 200 degree oven.
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