This was another magical winter wonder. I just love when my careless, whimsical cooking turns into something I want to make over and over again. I was browsing through the The Mitsitam Café Cookbook, an assembly of Native American dishes, and was pleased to discover that my concoction resembles one of my forefather’s recipes (well, not mine really since I come from across the pond). They call it Adobo Beef, and it’s used for a taco filling, which would be perfect, but we didn’t and it was still hearty, zesty, and unique.
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Don't be intimidated by the lengthy ingredient list. It's mostly spices, and you can substitute other fun spices you have at home! I tend to list them in order of use.
- 2 cups brussel sprouts, well groomed for buggies
- 5 cups potatoes, unpeeled and cubed
- 1/4 cup olive oil, or enough to coat veggies
- 1 teaspoon sea salt
- 1 yellow onion, chopped
- 1/2 cup carrots, chopped
- 1 tablespoon
- 3 cloves garlic, minced
- 1/2-inch ginger root, minced or finely grated
- 1 tablespoon olive oil
- 1 pound grass-fed, pasture-raised ground beef, defrosted ahead of time if needed
- 1 tablespoon tomato paste
- 2 ounces beer
- 1/2 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/2 teaspoon Garam Masala)
- 4 all spice berries
- 1/4 teaspoon sea salt
- 4 ounces water
- 1 jalapeno, minced, remove seeds for less kick!
- 1 tablespoon chives
- parsley, roughly chopped
- Mix brussel sprouts and potatoes together and place on a baking sheet. Coat with olive oil and salt, and broil on high for about 20 minutes, or until crispy and golden.
- On medium-high, heat the butter and saute the onions until translucent. And the carrots and continue to saute for a couple minutes. Add the olive oil, followed by the garlic and ginger. Stir briefly, until the garlic picks up a golden hue. Add beef and break up with a wooden spoon. Add remaining spices and liquids, except for the chives and parsley, and stir well. Cover and bring down to a medium-low simmer until beef is cooked and has soaked up most of the juices. Add the chives and stir again.
- Remove and serve over brussel sprouts and and potatoes. Garnish with parsley.
- Serve with a thick slice of sourdough or whole grain.