|
December 31, 2012
 INGREDIENTS2 cloves garlic
2 scallions, sliced, plus more for garnish
? cup roughly chopped parsley
? tsp. dried thyme
1 medium shallot, sliced
1 scotch bonnet chile, stemmed and seeded
Juice of 1 lime, plus wedges for serving
Kosher salt and freshly ground black pepper, to taste
1 lbs. beef chuck, cut into ?" pieces
2 tbsp. olive oil
8 cups beef stock
2 carrots, cut into 1?" pieces
2 stalks celery, cut into 1?" pieces
1 small leek, trimmed, halved lengthwise and cut into 1?" pieces; rinsed
1 small yellow onion, cut into 1?" pieces
1 large Yukon gold potato, peeled and cut into 1?" pieces
1 medium turnip, peeled and cut into 1?" pieces
? small green cabbage, cored and cut into 1?" pieces
? small kabocha squash, cut into 1" pieces
INSTRUCTIONS1. Puree garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ? cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
2. Remove beef from marinade and dry with... Get the recipe >>
 
Read entire article on Saveur
|
rss
