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Categories:
chuck roast flour salt cumin chili powder vegetable oil tomato juice head cauliflower head broccoli flour water salt fresh coriander
Viewed: 52 - Published at: 8 years agoIngredients
- 3 lb. chuck roast
- 1 Tbsp. flour
- 1 tsp. salt
- 1 tsp. cumin seed
- 2 tsp. chili powder
- 2 Tbsp. vegetable oil
- 1 c. tomato juice or beef broth
- 1 medium head cauliflower, trimmed
- 1 medium head broccoli, trimmed and stalks separated
- 2 Tbsp. flour
- 2 Tbsp. water
- salt and freshly ground pepper to taste
- chopped fresh coriander or parsley (optional)
Method
- Rub beef with mixture of flour, salt, cumin and chili powder. Heat oil in deep, heavy, nonstick Dutch oven.
- Add beef.
- Brown over medium heat on all sides, about 10 minutes.
- Pour off any excess fat.
- Turn heat to lowest setting.
- Add tomato juice or broth.
- Cover and cook slowly for 1 hour, adding water if liquid boils down too dry.
- Place whole cauliflower on top of beef. Cover and cook over lowest heat 30 minutes.
- Add broccoli to the pot.
- Cook over lowest heat 30 minutes longer.
- At the end of this time, the cauliflower and broccoli will be slowly steamed to tender crispness.
- If vegetables cook too quickly (your range may keep a higher heat than others, even at lowest setting), remove them and reheat to serve.
