SPICY BRAISED BEEF WITH FERMENTED BLACK BEANS

SPICY BRAISED BEEF WITH FERMENTED BLACK BEANS image

Yield 6 - 8 servings

Number Of Ingredients 12

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2 pounds boneless beef stew meat
Salt and pepper to taste
2 tablespoons oil, or as needed
1/2 large onion, chopped
1 1/2 tablespoon (or to taste) salted, fermented black beans, rinsed and mashed
1 teaspoon minced garlic
3/4 cup dry white or red wine, preferably Merlot
1 cup low-salt chicken or beef broth
1/2 cup tomatoe puree (8 ounce can)
1 bay leaf
1 generous teaspoon chopped thyme or a scant 1/2 teaspoon dried thyme
1 teaspoon minced chipotles in adobo sauce

Steps:

Season the beef with salt and pepper. Heat 1 tablespoon of the oil in a medium-size Dutch oven over medium-high heat. Working in batches, brown the beef on all side, removing the cubes as they brown to a bowl and adding more oil to the pan as needed; do not crowd the pan. When all the meat has browned, add the remaining tablespoon of oil to the pan. Reduce the heat to medium. Add the onion and black beans, and saute until the onion starts to turn translucent and the beans become fragrant. Add the garlic and cook 15 to 30 seconds longer. Deglaze the pan with the wine, then simmer until reduced by half. Stir in broth, tomatoe puree, bay leaf, thyme and chipotles in adobo suace. Return the beef to the pan. Add water to cover the beef. Bring to a slow simmer, partially cover, and cook until fork-tender, about 1 1/2 hours, depending on the cut of meat and size of the cubes. Stir occasionally. Uncover the pan, and if needed, simmer until the sauce is reduced to desired consistency. Taste and adjust seasoning. Serve on a roll with salad on the side, or serve like a stew with mashed potatoes and a vegetable.