- Yield: 12 servings
Recipe courtesy of Pedro Sanchez, Executive Chef, BraeBurn Country Club (Houston, Texas)
- beef chuck flap meat - 5 lbs.
- beef broth - 1.5 gallons
- garlic - 1 head, chopped
- cloves - 12-15 ea., ground
- black pepper - 2 Tbsp.
- nutmeg - 1 Tbsp.
- yellow onions - 3 ea., small diced
- red peppers - 3 ea., small diced
- grated piloncillo panela (brown sugar cane) - 1 cup
- bay leaves - 6 ea.
- canola oil - 1/2 cup
- non-alcoholic malt beverage (Malta) - 6 12-oz. bottles
- tomatoes - 6 ea., small diced
- red wine - 2 cups
- Trim the excess fat from the chuck flap and cut into 7-ounce portions.
- In a hotel pan, marinate the beef with the Malta, red wine, garlic, tomatoes, onions and red peppers. Let marinate for at least 12 hours.
- After 12 hours, remove the beef from the marinade, strain the liquid and reserve it and the vegetables.
- Heat the oil in a skillet and sear the beef on all sides. Make sure you get nice caramelization on all sides—the darker the better.
- Remove the beef from the skillet, add the shredded piloncillo and cook until melted and gets a dark color. Deglaze the skillet with the malt and wine mix from the marinade, bring to a boil and add the vegetables from the marinade.
- Put the beef back in the skillet and lower the temperature. Add the beef broth (enough to cover the beef by 3/4).
- Add the cinnamon, cloves and nutmeg, salt and pepper and bay leaf. Let simmer for around 20 minutes, then place the beef in deep hotel pans and cover with liquid 3/4 of the way.
- Cover and bake in the oven at 350°F for about 4 hours or until tender.
- Reduce the broth until nape. Season with salt and pepper as needed.