Recipe Index

Ingredients

• 2 pounds beef chuck, cut into large chunks
• 2 tablespoons distilled white vinegar
• 1 teaspoon pink Himalayan sea salt (or fine sea salt)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder (optional)
• 1/2 teaspoon dried basil
• 1 tablespoon recado (annatto) paste or powder, or paprika
• 4 tablespoons extra virgin olive oil
• 1 large onion, roughly chopped
• 1 handful fresh cilantro, roughly chopped, plus more to serve
• 8 cups water, as needed

Method

1. Toss the beef with the vinegar, salt, black pepper, cayenne, garlic powder, onion powder, basil and recado until every piece is coated. Marinate for at least 30 minutes, or overnight in the refrigerator.
2. Heat the olive oil in a heavy pot over medium-high heat and brown the beef in batches for 4 to 5 minutes, turning to color all sides. Do not crowd the pot.
3. Return all the beef to the pot, add the onion and pour in enough water to cover the meat by about an inch.
4. Bring to a boil, skim off any foam, then reduce to a low simmer. Cover loosely and cook for 1 1/2 to 2 hours, topping up with water if needed, until the beef is fork-tender.
5. Uncover for the last 20 to 30 minutes and let the cooking liquid reduce to a rich, lightly thickened gravy. Taste and adjust the salt.
6. Stir in the cilantro and rest for 10 minutes off the heat.
7. Serve hot with rice, beans or flour tortillas.

Prep: 15 min · Cook: 2 h · Total: 2 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data