Mexican Short-Rib Beef Stew cooked in a 6L Cauldron

Max Gonzales from www.iguana.hu in Budapest - Central Europe’s Best Mexican Restaurant - Loves to cook outdoor in Cauldron over open Fire. It’s a way to get close to the nature and the food – says Max.

I love to prepare the carefully selected and fresh food out door as the cauldron fire is getting prepared. Than it takes 4 hours to prepare the dish, which is, relaxing and I like to enjoy this moment with friends that are over.

 

 

 

Iguana is a local hang out and institution which has been around since 1997 and Max has been working there ever since. The crowed is 50/50 mix of Hungarians, and foreigners/ expats. Max loves to work for Iguana and have some private favorites as printed in the Iguana Menu:

CHICKEN TINGA TOSTADA

A fresher, lighter version of the classic tostada made

with chicken tinga and strips of fresh romaine on a

crispy corn tortilla.

JALAPEÑO POPPERS

Ask Jeff McAllister - our Poppers Rule! Jalapeno chili

peppers stuffed with fresh jalapeno-flavored cheese

and fried in our (kind of) SECRET coating.

Nobody does ’em like Iguana.

CHORIZO

A house specialty and Mike Moriarty’s raison d’etre!

Chorizo is SPICY Mexican sausage. Four pieces

are grilled, skewered and served with flour tortilla

wedges (for wrapping) and barbecue sauce.

 

Max favourite Cauldron recipe

- Mexican Short-Rib Beef Stew

 

 

Ingredients of the Short-Rib Beef Stew:

  • 1/2 cup flour
  • 2 tablespoons hot paprika
  • 2 teaspoons smoked paprika
  •  About 1 1/2 tsp. salt
  •  About 1 tsp. freshly ground black pepper
  • 1.5 kg bone-in beef short ribs
  • 4 strips thick-cut bacon, chopped.
  • 1 medium onion, chopped 
  • 2 tablespoons chipotles in adobo sauce, chopped.
  • 4 cloves garlic, finely chopped
  • chopped fresh cilantro ( small handful)
  • 2 bottle Negra Modelo beer
  • 1 can whole peeled tomatoes, chopped and juices reserved
  • 500g potatoes

 

Preparation of the Mexican Short-Rib Beef Stew:

  1. Preheat oven to 300, or if using a Bogracs, prepare fire under pot. Combine flour, hot paprika, smoked paprika, 1 tsp. salt, and 1 tsp. pepper in a large bowl. Working in batches of 2 or 3, toss short ribs with flour mixture.
  2. In a large Dutch oven or Bogracs, cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 tbsp. fat from pot. Add short ribs and brown on all sides, 3 to 5 minutes per side.
  3. Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add onion and 1/2 tsp. salt to pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chopped chipotles in adobo and fresh cilantro.  Add beer and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot or bogracs, cover, and simmer 2,5 - 3 hours. 

 

Cooking it on a 6L Granit Enamel Cauldron with a 1.2 meter sintered Tripod and a 34 cm Fireing disch with 10cm legs and a 50 cm wooden spoon.

 

 

4.Peel potatoes and cut into 1-in. pieces. Add to short ribs, cover, and bake until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste. Spoon off excess fat and serve hot.

 

 

Take your time cooking. 3-4 hours for this recipe is good so that the meat is really tender and just falling in pieces. When ready serve with some fresh koriander.

 

 

When asked what main courses and Desserts Max like he says:

 

JENŐ’S QUESADILLA

Jenös Quesadilla? You can’t HANDLE the Jenö’s

Quesadilla!” An Iguana Classic: homemade chorizo,

cooked with onions, tomatoes, fresh white cheese

and parmesan. Served with lettuce, tomatoes, sour

cream and guacamole.

CHIMICHANGAS

Straight Outta Tuscon! A Chimichanga is a crispy

fried burrito. Filled with your choice of sautéed

shredded chicken or our spicy beef tinga and served

with sour cream, salsa and guacamole and rice.

IGUANA STEAK

And may your first steak be a masculine steak! Juicy

tenderloin with your choice of a chipotle (smoked

jalapenos) sauce or a mixed peppercorn sauce.

Served with a stuffed spicy green chile and steak

potatoes.

TACOS ALEJANDRO

Three soft corn tortillas with grilled chicken, onions,

lime and cilantro. Served with chipotle salsa and

guacamole.

ENCHILADAS

ESPECIALE

Three soft corn tortillas filled with

shredded beef marinated in spicy,

smoky Chipotle Tinga, baked

and topped with melted cheese.

If you wanted spicy, here it is...

Served wih rice and beans.

FAJITAS

Marinated strips of steak, chicken, shrimp or

vegetables grilled and served on a sizzling iron

platter with onions and peppers. Comes with fresh

flour tortillas, guacamole, sour cream, cheese,

rice and beans.

IGUANA CAESAR

A Mexican original – invented in Tijuana in 1924.

Our Caesar has a dressing of olive oil, parmesan,

anchovies, fresh garlic, black pepper and lemon juice

topped with garlic croutons, served with chicken breast

or salmon.

ENSALADA FRESCA

A fresh combination of iceberg & romaine lettuce,

lollo rosso, avocado and tomato. We sprinkle some

pumpkin seed, pinenut, goat cheese and

honey-chile lime dressing.

FANKITOS

Otherwise known as “Sopapilla”s in parts of Mexico

and the Southwest US. Fluffy doughy pillows of

goodness. Served with honey on the side.

MEXICAN „SOMLÓI

Our chef’s chocolate caramel sponge cake.

 

June 29 2013 Saturday at 01:12 PM