Spicy meat with vegetables
10 servings
80 minutes
Spicy meat with vegetables is a dish rich in aromas that embodies the essence of home comfort and American culinary traditions. The recipe is based on tender pork and beef infused with the scent of spices that transform ordinary stewed meat into a culinary masterpiece. Garlic, chili, and aromatic herbs give the dish a distinctive spicy flavor, while potatoes and cabbage make it nutritious and balanced. It is cooked slowly, allowing each ingredient to unfold and create a harmony of taste. This dish is perfect for a cool evening when you want to warm up with something hearty and rich. Served hot and infused with the aroma of spices, it becomes the centerpiece of family dinner, bringing people together at one table.
1
Place the beef and pork in a dish, generously rub with salt, and leave for 1 hour at room temperature. Then rinse the meat, pat it dry with paper towels, and cut it into cubes. In a pan over high heat, heat the oil and fry the pieces of pork and beef. It's better to fry the meat in small batches so that all pieces brown.
- Pork shoulder: 350 g
- Beef shoulder: 350 g
- Salt: to taste
- Canola oil: 2 tablespoons
2
Finely chop the garlic cloves. Remove the seeds from the pepper. Cut the pepper and onion into fairly large pieces. Add the pepper, garlic, and onion to the meat and cook until soft, about 10 minutes. Then add the finely chopped shallots and diced potatoes. After 5 minutes, pour in the broth, add cloves, ground pepper, thyme, and bay leaves. Bring to a boil, reduce the heat, and simmer for about 30 minutes until the potatoes and meat are tender. Add the cabbage and cook for another 10 minutes. Taste, season with salt and pepper to your liking, and serve. Enjoy your meal!
- Garlic: 4 cloves
- White onion: 1 head
- Chili habanero: 1 piece
- Potato: 500 g
- Shallots: 70 g
- Beef broth: 16 glasss
- Ground cloves: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Thyme: 1 teaspoon
- Bay leaf: 2 pieces
- Shredded kale: 400 g
- Salt: to taste
- Ground black pepper: 1 teaspoon