18
3
pounds (1.36 kg) beef chuck roast,
cut into 1½- to 2-inch (3.75 to 5 cm
pieces
2
teaspoons (10 ml) kosher salt,
divided
½
teaspoon (2.5 ml) freshly ground
black pepper
2
tablespoons (30 ml) olive oil
1
onion, chopped
2
jalapeños, stemmed, seeded, and
chopped
1
poblano chile, stemmed and
chopped
4
garlic cloves, finely chopped
2
tablespoons (30 ml) ancho chili
powder
1
teaspoon (5 ml) ground cumin
1
teaspoon (5 ml) Mexican oregano,
crumbled (oregano may be
substituted)
1
teaspoon (5 ml) dried marjoram
1
tablespoon (15 ml) masa harina
1
can (14.5 ounces [411 g])
fire-roasted crushed tomatoes
2
bay leaves
8
ounces (227 g) dark lager-style beer
2
ounces (¼ cup [60 ml]) brewed
espresso, or strong coffee
Lime wedges and warm flour
tortillas, for serving
1 Season the meat on both sides with
1 teaspoon (5 ml) of salt and the freshly
ground black pepper. (TIP: For optimal
browning, pat meat dry with paper towels
before seasoning.)
2. Assemble the Cuisinart
®
Stack5 with the
baking pan and set to 400°F (200°C). Add
the oil to the pan.
3. Once the oil gets hot, begin browning the
meat, 3 to 4 minutes per side, working in
two batches. Remove and reserve.
4. Add the chopped onion, jalapeños,
poblano, and garlic, and cook until
softened and fragrant, about 5 to
8 minutes. Add the reserved meat,
along with drippings, back to pan.
5. Add the chili powder, cumin, oregano,
marjoram, and masa harina, and mix
to coat the meat and vegetables. Add
the remaining ingredients, including the
remaining teaspoon of salt, and allow
the mixture to come to a simmer.
6. When the mixture comes to a simmer, lower
the temperature to 200°F (95°C) to maintain
a slight simmer. Cook until tender, about
2 to 3 hours. Check occasionally to make
sure mixture is just simmering; temperature
may need to be lowered to 175°F (80*C)
if boiling.
7. Once meat is tender, remove and discard
the bay leaves and stir to fully mix. Taste
and adjust the seasoning as desired.
Serve with lime wedges and warm tortillas
for sopping up the sauce!
Nutritional information per serving (based on 8 servings):
Calories 390 (55% from fat) • carb. 8g
pro. 35g • fat 24g • sat. fat 10g • chol. 119mg
sod. 891mg • calc. 49mg • fiber 2g
Guinness Braised
Beef Shanks
A perfect, comforting dish for
a cold winter evening.
Makes 4 to 6 servings
4
beef shanks (about 3 to 3½ pounds
[1.36 to 1.6 kg] total), about
1¼ inches (3.1 cm) thick, 3 to
3½ inches (7.5 to 8.8 cm) in
diameter, tied
1
teaspoon (5 ml) kosher salt, divided
¼
teaspoon (1 ml) freshly ground
black pepper
1
teaspoon (5 ml) extra virgin olive oil
1
tablespoon (15 ml) unsalted butter
1
medium onion, chopped
1
leek, white and light green parts
only, halved and thinly sliced
2
medium carrots, peeled, quartered
and cut into ½-inch (1.25 cm) slices
1
celery stalk, peeled and cut into
½-inch (1.25 cm) slices
4
garlic cloves, chopped
1
teaspoon (5 ml) dried thyme
12
ounces (340 g) Guinness beer
2
tablespoons (30 ml) tomato paste
4
sprigs parsley, chopped
1. Season beef with ½ teaspoon (2.5 ml) salt
and the pepper. Reserve.
2. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 400°F (200°C).
Add the oil to the pan.
