THE SMOKY BEEF-SWELL
(Our Play on Slow-Cooked Beef Barbacoa)
Ingredients: 800g Beef brisket (cubed), 2 tbsp Chipotle paste, 1 tsp Cumin, 1 tsp Black pepper, 2 Red onions (pureed), 4 cloves Garlic, 200ml Beef stock, 2 tbsp Lime juice, 2 Bay leaves...
Ingredients
- 800g Beef brisket (cubed)
- 2 tbsp Chipotle paste
- 1 tsp Cumin
- 1 tsp Black pepper
- 2 Red onions (pureed)
- 4 cloves Garlic
- 200ml Beef stock
- 2 tbsp Lime juice
- 2 Bay leaves
Cooking Method
- The Scorch Sear beef on maximum heat until dark brown and charred; remove.
- The Architect Fry onion puree in the fat until it turns into a dark, sweet jam.
- The Bloom Add chipotle, garlic, and cumin with a 50ml splash of stock; the steam will release the smoky oils.
- The Swell Add remaining stock, lime juice, and beef; simmer covered for 45 minutes until melting.
- The Final Flourish Shred meat and serve with raw onion rings and fresh coriander.
