Montevideo-style Spicy Beef Dip

Ingredients

In this Montevideo-style adaptation, we have replaced the traditional Lao ingredients with flavors commonly found in Uruguayan cuisine. The original Jaew bong, a spicy chili paste, has been transformed into a rich and aromatic tomato-based sauce. The beef is slow-cooked to perfection, giving it a tender texture that is characteristic of Montevideo cuisine. The addition of brown sugar or honey adds a touch of sweetness, balancing the spiciness of the dish. This adaptation embraces the vibrant flavors of Montevideo while still capturing the essence of the original dish. We alse have the original recipe for Jaew bong, so you can check it out.

• 500g (1.1 lb) beef chuck roast, shredded 500g (1.1 lb) beef chuck roast, shredded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon brown sugar or honey 1 teaspoon brown sugar or honey
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes and tomato paste to the pot, stirring well to combine. Cook for 2-3 minutes until the tomatoes start to soften.
3. 3.
   Add the shredded beef, paprika, cumin, oregano, brown sugar or honey, salt, black pepper, and cayenne pepper to the pot. Mix everything together until the beef is well coated with the spices.
4. 4.
   Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 2-3 hours, or until the beef is tender and easily shreds apart.
5. 5.
   Once the beef is cooked, use two forks to shred it into smaller pieces. Continue cooking for an additional 10-15 minutes to allow the flavors to meld together.
6. 6.
   Serve the Picante de Carne warm with crusty bread or tortilla chips for dipping.

Treat your ingredients with care...

• Beef chuck roast — For the best results, choose a well-marbled chuck roast for its tenderness and flavor.
• Paprika — Opt for a high-quality smoked paprika to add depth and smokiness to the dish.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or a chopped chili pepper.
• Serve the Picante de Carne with a side of fresh salsa or guacamole for added freshness.
• Leftovers can be used as a filling for tacos or empanadas.
• Adjust the sweetness by adding more or less brown sugar or honey according to your taste preference.
• Make sure to simmer the beef on low heat to achieve a tender and flavorful result.

Serving advice

Serve the Picante de Carne in a bowl, garnished with fresh cilantro leaves and a sprinkle of paprika. Provide a basket of warm, crusty bread or a bowl of tortilla chips on the side for dipping.

Presentation advice

To enhance the presentation, place the bowl of Picante de Carne in the center of a large wooden platter. Surround it with an assortment of colorful vegetables, such as sliced bell peppers, cherry tomatoes, and cucumber sticks. This will add visual appeal and provide additional options for dipping.