Ingredients
1lb stew chunk beef
1 fennel, chopped
1 lb. Brussels sprouts cut in half
2 red peppers chopped
1 tablespoon cardamon
1.5 tsp cinnamon
2 tablespoons paprika
1 tablespoon garlic salt
1 tsp. pepper
1 tablespoon cumin
1 tablespoon cumin
~2 tablespoons sriracha chili sauce
~1 tablespoon worcestershire sauce
Add 2 tablespoons of oil to a large pot. Add beef. Season with cardamon, cinnamon, paprka, garlic salt, cumin. Cook until seared. Turn heat down to low. Cook Brussels sprouts, red peppers and fennel in separate pan. Add worcestershire sauce, sriracha and season with salt and pepper. Cook for about 20min. Add to beef pot. Add tomatoes, followed by enough water to cover everything in pot. Bring to boil and reduce heat to a simmer. The longer it simmers the better (at least for a couple of hrs.). I recommend using a slow cooker.
Lots of flavor! |
This alone would make a great dish! |
I attended the Boston Music Awards at The Liberty Hotel (formerly the Charles Street Jail) on November 20th. Among the winners were Freezepop - Best Electronic Act, Viva Viva - Rock Artist of the Year, Lady Lamb the Beekeeper - Singer Songwriter of the Year, Shea Rose - R&B/Soul/Urban Contemporary Artist of the Year, Dead Cats Dead Rats - Punk Artist of the Year, The Dropkick Murphys took home two awards, Live Artist of The Year & Artist of the Year. There were so many great live performances. All were winners! Among them were Bodega Girls, The Wandas, Emperor Norton's Stationary Marching Band who performed outside the hotel! Check out a recap and full list of winners and nominees on Boston Music Spotlight and on the BMA Facebook page.
Enjoy!
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