I don't know about you but I love washing dishes.
When washing dishes, my mind runs faster than the water flowing from the faucet. It's a time when my mind wanders... of what chore to do next, maybe pay the bill, then call a friend after... Again, I think it's the sound of running water that soothes me... I don't know why but my brain has been pre-conditioned that way.
Well this dish is born out of that... like a light bulb in my head had switched on while I was washing dishes. It just happened that I didn't know what to do with a chunk of beef chuck that I had thawed.
Thought Balloon: Why not cook with your favorite condiment right now?
Me: What is that?
Thought Balloon: Your Jalapeno mustard that you use on your burgers.
Me: That's a good idea.
Thought Balloon: The hint of jalapeno goes well with beef so why not add cilantro on it too.
Me: I don't want to add cilantro because it might mask all the other ingredients.
Oh well, I might as well lose this argument to myself. But before my attempt in creative writing confuses you further, here's a new favorite dish on our table.
Jalapeno Mustard Beef with Cilantro
1 tbsp olive oil
3 lbs beef chuck roast
2 medium size potatoes (sliced)
2 tbsp mustard jalapeno
3 tbsp ketchup
1 tbsp brown sugar
salt and pepper to taste
1 tbsp soy sauce
1 stalk celery (chopped)
1 medium onion (chopped)
3 cups beef stock
Season the beef with salt and pepper. Add olive oil on a dutch stove oven and brown the beef on all sides. Do the same with the potatoes. Set aside.
Mix all the other seasonings together. On the same pan, saute all the veggies. Put the beef back and pour over the seasoning together with the cups of beef stock. Once it's boiling, lower the heat. Cook until beef is fork tender (about 2 hours for 3 lbs of beef). Add potatoes and let it simmer until cooked.
Let the beef rest for 10 minutes on a cutting board before slicing. Sprinkle with tiny specs of cilantro... ENJOY!