Deshebrada literally means “shredded” in Spanish. It is also the short name for a beef stew in Mexico. I saw this recipe for shredded beef with green pepper strips on Irene’s blog, and knew at once I wanted to make a sous vide version of it. The only problem was that I would need poblano peppers for it, which are not usually available in the Netherlands. But as I already mentioned in a recent post, when I googled for them, I found a local grower that sells them online. Poblano peppers are not very hot. If you like a bit of heat, make sure not to trim the white part on the inside away, because that is where the heat is. This dish turned out very nice. Here’s what I did.
For 2 servings
300 grams (.66 lb) stewing beef such as chuck roast
250 grams poblano peppers, in strips
salt and freshly ground black pepper
1 large or 2 smaller tomatoes, quartered
1 onion, chopped
1 garlic clove, chopped
1 bay leaf
4 Tbsp olive oil
pinto beans, for serving
Season the beef with salt and freshly ground black pepper on all sides. Brown it in 4 tablespoons of olive oil over high heat…
…until nicely browned.
Take the meat out of the pan and set aside on a plate to cool. Use the pan with oil and flavor from browning the meat…
…to cook the onion.
Once you have incorporated all of the browned bits that were stuck to the pan…
…add the pepper strips.
Stir for a couple of minutes. Then allow to cool and reserve for the following day.
As soon as the meat has cooled off, vacuum seal it and cook sous-vide…
…for about 24 hours at 74C/165F.
Chop the garlic and quarter the tomatoes.
Put the tomatoes, garlic, and juices from the sous vide bag into a blender…
…and blend until smooth.
Add this to the onions and peppers.
Add a bay leaf. Bring to a boil, then lower the heat to a simmer.
Simmer until the sauce has thickened and the peppers are tender, but still firm to the bite.
Meanwhile, shred the beef with two forks.
Once the sauce has thickened, add the shredded beef.
Stir to mix well over low heat. Do not allow the sauce to boil (as that would dry out the meat), but it should be heated through nicely. Taste and adjust the seasoning with salt. If it is not spicy enough, you could add some ground chiles.
Serve the deshebrada with a side of pinto beans. According to Irene this is called “Northern style” in Mexico.