Brazilian Black Beans & Beef Salpicon | Recipe

Monday, August 13, 2012

Every now and again I'll wake up on a Sunday morning with a hunkering to make a bunch of food, a bunch of really good food. I've been craving flavor lately, so Chad & I decided Brazilian & Mexican were in order. Black beans are one of my favorites. They're super healthy for you loaded with protein, fiber, and lots of other benefits. I decided to try something new with them after reading that Brazilians add citrus to theirs. And as far as a meat dish to accompany, I attempted something I had never done before - beef salpicon which is Mexican shredded beef tossed in onion, garlic, and olive oil. Very easy to make, and one of the more flavorful dishes I've ever created. Next time you're craving a bunch of fresh flavor this is it y'all.
Brazilian Black Beans
I n g r e d i e n t s
1 lb dried black beans
5 +/- cups of water
1 tsp oregano
1 bay leaf
1 tsp sea salt
2 tbsp olive oil
1 onion
1/2 large jalapeno (seeded & gutted) or more depending on your tolerance for heat
2 cloves of garlic
1 tsp Chipotle Tabasco
1 tsp cumin
1/2 cup fresh orange juice
juice of 1 lime
Chopped fresh cilantro for garnish
sliced avocado for garnish

Prepare the black beans by soaking them overnight with enough water to cover. If you want to skip this step, that's fine, it'll just take the beans longer to cook. Add the black beans to a crock pot with water to cover about 1/2 an inch over. (If you did not soak your beans, they will soak up the water as you begin to cook so be sure to keep an eye on them... adding water to maintain at least 1/2 inch above the beans.) Add the bay leaf and oregano. Turn your crock pot on high and cook until the beans are soft. While the beans are cooking, saute the onions & jalapeno in olive oil. Add your Tabasco, cumin, and garlic. Saute until fragrant adding more Tabasco depending on your tolerance for heat. Back to your crock pot, find the bay leaf and remove it. Add the saute mixture and salt to the beans and cook until thickened.

Add the orange juice, lime juice, and salt to taste. Simmer just so the flavors are able to marry. I like my beans served with a sprig of fresh cilantro & several slices of avocado.
Beef Salpicon
I n g r e d i e n t s
2.5 lb chuck roast
2 bay leaves
1/4 cup olive oil
1 onion, sliced
2 cloves of garlic
Salt & Pepper to taste
Avocado 

Remove string around chuck roast and sprinkle with sea salt & pepper on both sides. Place the roast in a Le Creuset or dutch oven with enough water to cover. Throw in the bay leaves and bring to a boil. Lower the heat to simmer, cover, and cook for about 1.5 hours or until the meat is falling apart. Once done, let the roast cool in the broth.

Take the beef out and begin to finely shred with your fingers, throwing away the bone. (You can freeze the beef broth for use in another recipe.) Leave just a little (< 1/4 cup) of broth in the bottom of the dutch oven. Set the shredded beef aside. In a skillet heat the olive oil and saute the onion & garlic until they're soft. Throw the mixture & beef into the dutch oven. Cook over medium heat, stirring, until the beef begins to brown and is crisp on the edges. Season with sea salt to taste. I like it served alone with just slices of avocado, but it's also good placed on top of corn tortillas with finely chopped onion & cilantro.

The fire-roasted tomatoes below became salsa. Stay posted for that recipe!
bon appetit -
lila

Images, are mine

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