Sort ingredients
gregho
QR Code
Listen
Pdf
Preheat oven to 350°F.
Add oil to Dutch oven, and increase heat to medium-high. Brown chuck roast and short ribs in batches, flipping occasionally, until browned on all sides, 8 to 10 minutes per batch. Do not crowd pan. Place each browned batch in a large bowl.
Add butter to pot with beef drippings. Add onions, and cook, stirring often, until softened, 6 to 8 minutes scraping up any brown bits in the pot.
Return all meat to Dutch oven, add 1 tablespoon garlic, and blue fenugreek (if using). Cook, stirring often, until fragrant, about 1 minute. Add crushed tomatoes with juices, 3 cups water, and salt. Bring to a boil over medium-high. Stir in jalapeños. Remove from heat. Tie together cilantro sprigs using kitchen twine, and add to Dutch oven.
Cover Dutch oven, and transfer to preheated oven. Roast, stirring occasionally, until meat is fork-tender, about 2 hours. Remove from oven. Skim and discard oil that rises to the surface.
Discard cilantro sprigs. Stir in chopped cilantro, basil, parsley, mint, and remaining 1 tablespoon garlic. Let stand 5 minutes. Garnish with additional cilantro and serve with polenta, if desired.