Poblano Braised Beef
Ingredients:
4-5 poblano peppers cut a small slit into the side of each pepper,
3-4 cups of chicken or beef stock,
1 whole white or yellow onion cut into large chunks,
3 cloves of elephant garlic peeled,
1 whole bell pepper remove the stem and seeds,
2 pounds of either chuck roast or brisket,
salt,
black pepper,
crushed red pepper,
½ cup orange juice,
cumin,
and chili powder
Directions:
Start by combining at least 1 Tsp of each of the dry spices in a bowl and stirring them together. Next thoroughly rub the beef with the spice mix and let sit uncovered for at least 30-40 minutes. Now in a heavy bottom pan heat up a few splashes of olive oil and sear the beef on all sides for at least 4-5 minutes per side. Once that is done, remove the beef and set it on a plate off to the side for a few minutes. Turn the heat down to medium and add the onions and garlic to the pan. Let them cook down for until the onions become translucent. Now pour the orange juice into the pan and using a spatula loosen up all of the crusty bits on the bottom of the pan. Now add the poblano and bell peppers to this mixture and let them simmer for a few minutes before adding the Stock to the pan. Return the beef to the pan and make sure it is mostly covered. Bring to a boil and then reduce to medium. Simmer on the stove top covered for about 1 hour. When the beef is ready it should just fall apart using either a fork or tongs. Bring the remaining liquid in the pan up to a rapid boil and let reduce by half then use this sauce to dip or to drown your beef!!
