Carne En Su Jugo
"Carne en Su Jugo translates to Beef in its own juices. Not the sexiest of titles, but the dish is so delicious and so comforting, and the addition of the Beef Base from Custom Culinary just takes it over the edge and transforms it into something really delicious. This dish is fantastic because you can really use nearly any tough cut of beef, shoulder, clod, etc. The first time I had this was in Jalisco and I absolutely fell in love. The beef is cooked until tender, paired with perfectly cooked beans in a rich beef and tomatillo broth. It’s a guisado, meaning it’s a stew that’s meant to be eaten with tortillas. I love making tacos using the filling and all of the delicious garnishes and then using tortillas to just soak up all of the delicious broth. The fresh squeeze of lime and an acidic and spicy salsa balance the dish perfectly. It’s a comforting, warm dish that I crave year-round." This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Katy Velazquez.
Ingreadient
-
2 lbs. Beef Chuck
6 slices of bacon
½ lb tomatillos (about 4 medium sized)
2 Jalapenos
1 white onion, small dice
4 tbsp Custom Culinary® Gold Label Beef Base
6 Garlic Cloves
4 cups water
Salt & Pepper, to taste
2 cups cooked Mayacoba Beans or Pinto Beans
Mexican Beer (optional)
For Serving
Radish
Cilantro leaves
Lime Wedges
Avocado, Diced
Corn Tortillas
Salsa of your choice (optional)
Direction
- Place Beef Chuck in the Freezer.
- Heat a large, 4-inch-deep skillet over medium-high heat. Slice bacon into lardons. Add bacon to the pan and cook until crisp. Stirring regularly.
- Preheat oven, broiler, or salamander. Place tomatillos and 1 of the jalapenos on a quarter sheet tray lined with foil. Place under broil and cook approx. 4-6 minutes until slightly softened and charred on top.
- Remove from oven and allow to cool.
- Once the bacon is cooked, use a skimmer or slotted spoon to transfer it to a paper towel-lined plate.
- Add onion to bacon fat and cook over medium heat until transparent.
- Add the tomatillos and jalapeno to a blender. Add Custom Culinary Beef Base, garlic cloves and 4 cups water. Blend until smooth.
- Remove beef chuck from freezer and cut into small Cubes (approx. 1 ½ inches). Season with salt and pepper. Pat dry.
- Turn pan with onion and bacon fat to high and add chuck. Stir to mix with onions. Allow to sit for 2 minutes to begin to brown on one side. Add half of the bacon back to the pan.
- Pour liquid into a pan. Scrape up any fond. Bring to a boil. Reduce heat and cover partially with a lid. Simmer for approx. 2 hours until beef chuck is fork tender but still holds its shape. If using beer, pour ¼ cup into the pan and allow to simmer for a few more minutes over low heat. Add beans to the pan and stir to combine.
- To serve: Warm tortillas on the stove and transfer to a linen-lined basket or wrap in foil to keep warm. Pour Carne en Su Jugo into a large serving dish. Garnish the top of the beef with sliced jalapeno, cilantro leaves, slides radish, cubes of avocado and more bacon.
- Serve family style with warmed tortillas, salsa, and lime wedges.
