Sort ingredients
plumm25
QR Code
Listen
PdfRemove seeds and stems from chiles. Rehydrate by immersing them in boiling water, cover and simmer 30 min
Put 1 Tbl of olive oil in Dutch Oven Pan. Saute the Onion 5 min.
Add Garlic and tomato, saute 3 min
Transfer the sauted vegetables, 2 Cup of Stock, Vinegar, spices and the drained, rehydrated chiles to a blender or food processor. Pulse 1 min till smooth. Set Aside
Heat 2 Tbl Olive Oil in Dutch Oven and brown the Beef Chunks. Lightly brown. Do Not Cook Them. Remove them to a bowl.
In Dutch Oven add the ingredients from the blender/food processor. Add the juice from the orange and the rest of the Beef Stock and stir over Medium heat.
Fill hot jars ½ full of browned beef. Ladle sauce over meat to 1"headspace.
Debubble jars and adjust headspace.
With rag dipped in vinegar wipe the rims and threads of each jar.
Apply lids and rings
Pressure can 75 min for Pints, 90 minutes for Quarts.