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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325°F. | 2. Season the beef with salt and pepper. | 3. In a Dutch oven or large, flameproof casserole dish, heat the oil over med-high heat. | 4. Sauté the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch). | 5. As the meat is browned, remove it to a plate. | 6. Add the onions to the pot and cook, stirring often, until golden brown (7 minutes). | 7. Return the meat to the pot along with any juices that have collected on the plate. | 8. Add the beer, vinegar, ketchup, sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle. | 9. Bring just to a boil, cover, and transfer to oven. | 10. Bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours). | 11. Remove stew from oven, then increase oven temperature to 350°F. | 12. With a slotted spoon, remove the meat to a bowl. | 13. Skim all excess fat from the top of the stew. | 14. Remove the chipotle chile. | 15. Tear off and discard the stem end and puree the chile in a food processor or blender with 1 cup of the cooking liquid. | 16. Stir the chile puree back into the stew. | 17. If the sauce is thin, boil uncovered,. | 18. stirring often and skimming once or twice, until thickened slightly (5-7 minutes). | 19. Return the beef to the stew. | 20. Pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish. | 21. Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended. | 22. Stir in the cheese. | 23. Spoon the corn pudding on top and spread evenly. | 24. Bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast chunk	3 1/2	lb	trimmed cut	1412.1365	0.0	314.1607	7.9334
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	3		chopped	192.0	44.832	5.28	0.48
beer	12	ounces		930.72	12.6336	47.04	75.7008
cider vinegar	1/2	cup		6.257999999999999	0.2771	0.0	0.0
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
ketchup	1/2	cup		1412.1365	0.0	314.1607	7.9334
dark brown sugar	3	tablespoons		1412.1365	0.0	314.1607	7.9334
worcestershire sauce	1 1/2	1/2		19.89	4.9623	0.0	0.0
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
marjoram	3/4	teaspoon	dried	1.2195	0.2725	0.057	0.0317
chipotle chile	1		dried	1412.1365	0.0	314.1607	7.9334
egg	3		beaten	214.5	1.08	18.84	14.265
corn	2	cans	creamed	373.913	81.3043	14.2174	5.8696
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
buttermilk	1 1/2	cups		-	-	-	-
saltine crumb	2/3	cup		1412.1365	0.0	314.1607	7.9334
cornmeal	1/2	cup		220.82	46.9029	4.9532	2.1899
baking powder	3/4	teaspoon		1.8285	0.9556	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
sharp cheddar cheese	1 1/2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.