Green Chile-Braised Beef with Potatoes and Caramelized Onions

2 tablespoons vegetable or olive oil, fresh-rendered pork lard or bacon drippings

2 pounds boneless beef short ribs or boneless beef chuck, cut into 3-inch pieces (when using chuck, I buy a beef chuck roast and cut it into roughly 2-inch chunks)

Salt

3 large fresh poblano chiles

2 medium white or red onions, sliced ¼-inch thick

1 pound small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they're larger I cut them in halves or quarters)

Hot fresh green chiles to taste (roughly 2 serranos or 1 jalapeño), stemmed, seeded if you wish and roughly chopped

1 15-ounce can diced fire-roasted tomatoes, undrained

2 tablespoons Worcestershire

1 ½ cups beef broth

Fresh hierbas de olor (aromatic herbs such as a few bay leaves plus a few sprigs of thyme and marjoram if you have them-otherwise a sprinkling of the same dried herbs will work)

Directions at rickbayless.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer