Toasted Quinoa Carbonada with Shredded Beef Brisket, Squash and Parsley Pebre

Instructions

1. 1

   1. Pat the beef brisket dry with paper towels and season it with 1 teaspoon salt and the black pepper. Heat a large pot over medium-high heat with 1 tablespoon vegetable oil and brown the meat on all sides for 8 to 10 minutes. Remove and set aside.

2. 2

   2. In the same pot, add the onion, carrot and red bell pepper. Cook over medium heat for 5 minutes until they start to soften. Add the garlic, paprika, dried oregano and ground cumin, and cook 1 more minute, stirring.

3. 3

   3. Pour in the white wine to deglaze, scraping the bottom of the pot. Cook for 2 minutes so the alcohol partially evaporates.

4. 4

   4. Return the brisket to the pot, add the hot beef broth and the bay leaf. Once it reaches a gentle boil, lower the heat, cover and cook for 60 minutes, until the meat is very tender.

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   5. Meanwhile, heat a small skillet over medium heat with the remaining tablespoon of vegetable oil. Add the rinsed and drained quinoa and toast it for 3 to 4 minutes, stirring, until dry and fragrant. Set aside.

6. 6

   6. Remove the brisket from the pot and shred it with two forks. Return the shredded meat to the broth and add the potatoes, squash and toasted quinoa. Cook uncovered over medium heat for 15 minutes.

7. 7

   7. Add the corn kernels and green peas, and continue cooking for 10 more minutes, until the potatoes are tender, the squash is soft and the quinoa is cooked. Adjust with the remaining salt if needed and remove the bay leaf.

8. 8

   8. For the pebre, combine the fresh parsley, scallion, lemon juice, olive oil and a pinch of salt in a bowl. Mix well.

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   9. Serve the carbonada very hot in deep bowls and finish each serving with a spoonful of parsley pebre. If you want to keep it warm without boiling, you may hold it in the oven at 200 °F / 95 °C for up to 15 minutes before serving.