Thursday, May 30, 2013

This could be the best thing. Ever.

I made something tonight, something to eat, in anticipation of the arrival of a dear friend tomorrow evening.

It's not done just yet, but I think it's going to be good.  Damn good.

Slow Cooker Beef Mole with Slaw

4 lbs beef (I used a rump roast because that's what I had to get rid of and the whole reason for doing this in the first place, but better meat might be a good idea.  A lot of people use flank steak.)
1 tbsp or more beef flavored Better Than Bouillon
1 1/2 cups water

If your meat is fresh, it might be a good idea to sear it first.  Mine was old and frozen so I just rinsed it off and put it in the slow cooker with the water and bouillon.  Cook on low while you go do something else for a couple hours.  Then make the sauce.

1 tbsp olive oil
1 red onion, diced, about 2 cups
6 fat garlic cloves, minced, about 1/4 cup
1 jalapeno, finely chopped (seeds and membranes included, or not)
1/4 tsp salt
2 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly ground black pepper
2 tbsp chili powder
4 tbsp cocoa powder
1/2 cup slivered almonds
1/4 cup raisins
2 14 oz. cans fire-roasted diced tomatoes with green chiles
3/4 cup beef stock (from the slow cooker) 
1 tbsp agave syrup

In a good-sized saucepan, heat the oil, add the onions and cook for a few minutes before adding the salt and throwing in the garlic and jalapeno.  Get your herbs and spices together.  Add them all to the saucepan, along with the cocoa, tomatoes, almonds, raisins, stock and agave.  Stir and let simmer for a few minutes, then transfer to a blender or food processor and puree, before adding to the crockpot and licking every drip and spoon.  Cook on low for a few hours, or go to bed because it's way past bedtime and you're super tired.  But before you do that, do all the dishes and make the slaw.

1/2 green bell pepper, in one-inch slices
1/2 red bell pepper, in one-inch slices

2 1/2 cups sliced green cabbage
2 1/2 cups sliced red cabbage
1/2 cup mayonnaise
1 tbsp apple cider vinegar
1/4 cup freshly squeeze orange juice (or similar orange-colored citrus fruit)
shake of sea salt
1/2 cup chopped fresh cilantro

Mix all together, save the cilantro, and put in the fridge.  Chop and add the cilantro just before serving so it's nice and fresh.

Serve up your mole on a warm corn tortilla, topped with a bit of grated monterey jack cheese and a scoop of slaw, possibly with a dollop of guacamole for good measure.

That's the plan, anyway.  We'll see how it all turns out.

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