Here at Chef, we're still grinning over our new cookbook find - Cat Cora's Cooking From The Hip. The book encourages improvised cooking. Get the idea of the recipe, and then sub at will. I've not tried any recipe in full yet, but to celebrate the day, I'm printing up a new recipe for everybody. Not from the book though, although that's coming! :)
Beef in Chipotle Sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
3 1/2 pounds beef roast, such as English or Chuck
2 tablespoons olive oil
1 1/2 cups chopped onion
2 tablespoons freshly minced garlic
2 cups chicken stock
1 cup drained canned diced tomatoes
1/4 cup freshly squeezed lime juice
1 1/2 tablespoons chopped chipotle chilies (we use canned)
Combine salt, pepper, cumin, chili powder, and coriander. Cut meat into 2 inch by 4 inch chunks and rub seasoning mixture over beef. Cover and chil about 2 hours.
Preheat oven to 350 degrees.
Heat oil in large ovenproof pot over medium-high heat. Add half of meat and brown on all sides, about 9 minutes. Transfer to a plate. Repeat with remaining pieces of meat. Reduce head to medium.
Add onions and garlic to the same pot and cook until onion is soft, stirring occasionally, about 5 minutes.
Add stock and bring to a boil, scraping up browned bits.
Add tomatoes, lime juice, and chipotle chilies. Return emat to pot and arrange in a single layer. Bring to a boil; cover and cook in oven until meat is just tender, about 1 1/2 hours.
Tip: This is delicious served in a heated tortilla garnished with guacamole, chopped tomatoes, and sour cream.
active time: 25 minutes
Passive time: 2 hours
Roasting time: about 1 1/2 hours
Yeild: 4 to 6 servings
Eat well, in celebration of new cookbook day!