Ingredients
- 8 garlic (cloves)
- 2 bay leaves
- 2 cilantro (fresh)
- 2 jalapeno chiles
- 6 lb beef roast
- 12 oz beer
- 1/2 c mustard
- 1/2 c carrot
- 1/2 c onion
- 1/4 c vegetable oil
- 1/2 c celery
- 1/2 c mushrooms
- 2 ts salt
- 1 ts thyme
- 1 ts nutmeg
- 1/2 ts pepper
- 4 slices bacon
- 1 package btl
Beef roast should be a arm, blade, or cross-rib roast. * Jalapeno chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef.