Oaxacan Beef Stew Recipe

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Oaxacan Beef Stew
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Ingredients
32
Count
Nutrition
1302
Calories
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Ingredients:

Directions:

  1. Sprinkle the brisket with the salt, pepper, paprika, and cumin and rub the spices into the slices of meat. Dredge the strips in the flour and shake off the excess. In a large ovenproof casserole, heat the oil over high heat. Sear the meat until browned on all sides, then remove with a slotted spoon and set aside. Reduce the heat to medium. Add the bones, onion, and garlic and cook for about 8 minutes, until golden. Strain the chick peas and add their soaking water to the pot. Tie the chickpeas inside a large square of doubled cheesecloth and add them to the pot, then add enough additional water so that the ingredients are covered by 4 inches. Add the salt, mint, and cilantro sprigs, cover the pan and bring to a simmer over medium heat. Simmer for 45 minutes, then add the strips of brisket and simmer for about 1 hour more, until the meat is tender. Strain, reserving the broth. Discard the bones and aromatic vegetables (if desired, squeeze the garlic cloves out of their skins into the broth). Unwrap the chickpeas and empty them into the broth. Place the meat strips on a platter and sprinkle with the oregano. Cover loosely and keep warm in a low oven. In a small skillet heat the butter over medium heat and saute the plantains for about 15 minutes. While they are cooking, place 1 large and 1 medium heavy skillet over medium heat. Add 5 tablespoons of oil to the large skillet, and 1 tablespoon to the medium skillet. In the large skillet, saute the carrots, chayote, and potatoes for about 20 minutes, until golden, stirring occasionally. In the other saute the zucchini for about 10 minutes. In all pans, regulate the heat so that the vegetables sizzle and brown but do not burn. Keep the finished vegetables warm on a platter covered with foil. Bring the broth back to a simmer and add the cabbage and green beans. Cook for 8 minutes, until the vegetables are almost tender. Add the meat to the broth and heat until warmed through, about 5 minutes. Serve in large shallow bowls with plenty of broth and pass the warm vegetables and Salsa Fresca (recipe follows).
  2. In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1302.04 Kcal (5451 kJ)
Calories from fat 737.95 Kcal
% Daily Value*
Total Fat 81.99g 126%
Cholesterol 99.49mg 33%
Sodium 5174.66mg 216%
Potassium 2117.85mg 45%
Total Carbs 96.28g 32%
Sugars 18.82g 75%
Dietary Fiber 13.93g 56%
Protein 51.38g 103%
Vitamin C 132mg 220%
Vitamin A 0.4mg 14%
Iron 71.4mg 397%
Calcium 142.3mg 14%
Amount Per 100 g
Calories 177.43 Kcal (743 kJ)
Calories from fat 100.56 Kcal
% Daily Value*
Total Fat 11.17g 126%
Cholesterol 13.56mg 33%
Sodium 705.17mg 216%
Potassium 288.61mg 45%
Total Carbs 13.12g 32%
Sugars 2.56g 75%
Dietary Fiber 1.9g 56%
Protein 7g 103%
Vitamin C 18mg 220%
Vitamin A 0.1mg 14%
Iron 9.7mg 397%
Calcium 19.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.1
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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