Wash the meat (2.8 kg beef neck) and the green peppers, peel two onions, cut into eighths and put everything together in the slow cooker. Season with salt, pepper, garlic powder, cumin, cinnamon, thyme, smoked paprika, chilli powder, allspice, bay leaf, cloves and marjoram (Quantities were Freestyle). Then add a dried ancho chilli, 2 chipotle chilli, 5 habanero chillies and 125 grams of butter. Fill everything up with about 200-250ml beef broth. Cook on low for 8 hours. At the end of the cooking time, remove the meat and chop it up. Mix the cillis, onions and peppers in the blender and mix partly with the meat.
2 Comments
Wash the meat (2.8 kg beef neck) and the green peppers, peel two onions, cut into eighths and put everything together in the slow cooker. Season with salt, pepper, garlic powder, cumin, cinnamon, thyme, smoked paprika, chilli powder, allspice, bay leaf, cloves and marjoram (Quantities were Freestyle). Then add a dried ancho chilli, 2 chipotle chilli, 5 habanero chillies and 125 grams of butter. Fill everything up with about 200-250ml beef broth. Cook on low for 8 hours. At the end of the cooking time, remove the meat and chop it up. Mix the cillis, onions and peppers in the blender and mix partly with the meat.
Good job