With apologies to any Cubans or Latinos, I'm sure this is far from authentic.
3.5 pound chuck roast, dry brined.
Seasoned up with Penzeys Tuscan Sunset (Italian spice blend with no salt).
Throw that bad boy on a 225 degree smoker until it hits at least 125.
Meanwhile, chop up some onions and red bell peppers, and grate a lot of garlic.
Sweat down the onions and peppers, and after a while add the garlic. I used my cast iron Dutch oven.
Add some dry white wine and evaporate it, then mix in a spice blend and stir until the veggies are coated.
Mix in a couple of cans of stewed tomatoes. I also had some tomato sauce in the fridge I needed to use up, so that went in too.
Reduce that a bit, then tuck your chuckie in there with the veggies and a couple of bay leaves.
Cover the Dutch oven and kick the smoker to 350. Leave it alone for 3 hours. Pull off the smoker and shred the beef.
3.5 pound chuck roast, dry brined.
Seasoned up with Penzeys Tuscan Sunset (Italian spice blend with no salt).
Throw that bad boy on a 225 degree smoker until it hits at least 125.
Meanwhile, chop up some onions and red bell peppers, and grate a lot of garlic.
Sweat down the onions and peppers, and after a while add the garlic. I used my cast iron Dutch oven.
Add some dry white wine and evaporate it, then mix in a spice blend and stir until the veggies are coated.
Mix in a couple of cans of stewed tomatoes. I also had some tomato sauce in the fridge I needed to use up, so that went in too.
Reduce that a bit, then tuck your chuckie in there with the veggies and a couple of bay leaves.
Cover the Dutch oven and kick the smoker to 350. Leave it alone for 3 hours. Pull off the smoker and shred the beef.
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