Receita Solta

Spicy Beef Braise with Carlin Beans and Spices

A Rustic Symphony of Comforting Flavors and Textures

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Equipe Receita Solta

Spicy Beef Braise with Carlin Beans and Spices
Prep Time25 min
Cook Time150 min
Servings4 servings
DifficultyMedium
Calories490 kcal

Resumo para quem tem pressa

"This hearty stew features cubes of beef slowly braised in dark stout beer with soaked carlin beans, peeled tomatoes, and smoked spices. The final inclusion of 70% dark chocolate provides richness of color and velvety notes inspired by rustic chili."

Explore the richness of the 'badger bean' in this robust meat stew, where spiciness meets the depth of the seasonings. Ideal for warming body and soul in any season, this dish reinvents the classic chili with an unforgettable gourmet touch.

O Que Você Precisa Saber

- A selagem dos cubos de carne bovina em porções cria o fundo caramelizado que serve de base aromática para o caldo. - A deglaçagem com cerveja preta encorpada solta os açúcares da panela e aporta notas maltadas e leve amargor tostado. - O chocolate amargo adicionado no fogo desligado derrete na gordura do caldo, equilibrando a acidez do tomate e a ardência da pimenta.

Ingredients

Ingredients & Preparation Method

  • 700 g Beef (shoulder or chuck), in large cubes
  • 200 g Cranberry beans (dried), soaked for 8h
  • 400 g Tomate pelado em cubos
  • 500 ml Beef broth, preferably homemade
  • 300 ml Dark beer (porter or stout)
  • 1 unit Medium red onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 unit Red bell pepper, in medium cubes
  • 1 unit Finger chili pepper, seeded, chopped
  • 3 tablespoons Extra virgin olive oil
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Dry oregano
  • 20 g Chocolate amargo (70% cacau), picado
  • a gosto Sea salt and freshly ground black pepper
  • a gosto Fresh cilantro, chopped
  • a gosto Sour cream or plain yogurt
  • White rice or tortillas

Instructions

Ingredients & Preparation Method

1

Start by drying the meat cubes well with paper towels. Season generously with sea salt and freshly ground black pepper. The professional technique is to sear the meat in portions in hot olive oil, until golden on all sides. Reserve the meat and keep the juices in the pan. This step is crucial for the flavor. In simple terms: do not crowd the meat in the pan, brown it little by little for a perfect crust. This process ensures the intensity of flavor in the final result of the braised dish.

2

Na mesma panela, adicione mais um pouco de azeite se necessário. Refogue a cebola picada até ficar translúcida, cerca de 5 minutos. Acrescente o alho amassado, o pimentão vermelho em cubos e a pimenta dedo-de-moça. Cozinhe por mais 3 minutos, até perfumar. O segredo desta receita é construir camadas de sabor desde o início, e o refogado aromático é a base. A dica mais importante é não queimar o alho, apenas dourar.

3

Retorne a carne selada à panela. Polvilhe o cominho, a páprica defumada e o orégano. Mexa bem para que as especiarias envolvam a carne e os vegetais. Despeje a cerveja escura e raspe o fundo da panela com uma colher de pau, soltando todos os resíduos caramelizados. Esta ação, conhecida como deglaçar, adiciona uma riqueza incomparável ao molho, incorporando todos os sabores concentrados no fundo da panela.

4

Adicione o tomate pelado e o caldo de carne. Leve à fervura, reduza o fogo para o mínimo, tampe a panela e cozinhe por aproximadamente 2 horas. Após esse tempo, adicione o feijão carlin demolhado e cozinhe por mais 30 minutos, ou até que a carne esteja desmanchando e o feijão macio. Monitore o líquido, adicionando um pouco mais de caldo se necessário para manter a consistência ideal. O erro mais comum é não adicionar o feijão na hora certa, ele precisa do tempo para cozinhar, mas não virar purê.

5

To finish, remove from heat and incorporate the chopped dark chocolate, stirring until completely dissolved. This final touch adds depth and a slight sweetness that balances the spiciness and acidity. Taste and adjust the salt and pepper if necessary. Let the braised meat rest for 10 minutes before serving, allowing the flavors to accentuate. The short answer is: resting intensifies the gustatory experience, an essential professional technique.

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Chef Tips

- Soak the carlin bean in cold water for at least 8 hours to soften the skin and ensure uniform cooking in the braise. - Remove the excess seeds from the chili pepper to obtain balanced aromatic heat without burning the palate. - Keep the pot covered on minimum heat simmering gently for about 2 hours until the meat shreds at the pressure of the spoon.

Variations

- Add cinnamon powder and ground cloves in minimal quantity to evoke the classic profile of the Mexican mole poblano. - Sprinkle coarsely grated cheddar cheese and finely chopped red onion over the steaming bowls when serving at the table. - Add corn kernels toasted in olive oil to introduce small sweet and crunchy notes to the dense dish.

Substitutions

- Beef chuck can be replaced by shoulder, front shank, boneless ribs, or beef brisket cut into cubes. - Cannellini beans can be replaced by black beans, black-eyed peas, or red beans while maintaining the prior soaking. - Dark stout beer can be replaced by full-bodied porter beer or full-bodied dry red wine with a touch of broth.

How to Store

Conserve em vasilha com fechamento hermético na geladeira por até 4 dias. O molho e os temperos apuram expressivamente após 24 horas.

Can You Freeze It?

Freeze in suitable containers with space for expansion for up to 3 months. Thaw in the refrigerator and heat over low heat, stirring well.

What to Serve With

Serve with loose white rice, warmed corn tortillas, fresh lime wedges, and spoonfuls of sour cream.

Frequently Asked Questions

What is the carlin bean and what is its texture?

It is an ancient variety of brown legume with a firm texture and earthy flavor that absorbs rich broths without breaking down into paste.

Doesn't dark chocolate make the beef stew sweet?

No; 70% chocolate contains almost no sugar and acts as a bitter and velvety thickener, a classic technique of Mexican chilis and moles.

Can I prepare this braised dish in the pressure cooker?

Yes, brown the ingredients and cook under pressure for 45 minutes; open the pan, add the beans, and simmer uncovered until thickened.

Which dark beer is best for cooking the meat?

Stout or dry Porter type beers; avoid sweet dark beers of the Malzbier type that add excessive sugar to the sauce.

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