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1
Rub beef with mixture of flour, salt, cumin and chili powder. Heat oil in deep, heavy, nonstick Dutch oven.
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2
Add beef.
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3
Brown over medium heat on all sides, about 10 minutes.
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4
Pour off any excess fat.
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5
Turn heat to lowest setting.
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6
Add tomato juice or broth.
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7
Cover and cook slowly for 1 hour, adding water if liquid boils down too dry.
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8
Place whole cauliflower on top of beef. Cover and cook over lowest heat 30 minutes.
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9
Add broccoli to the pot.
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10
Cook over lowest heat 30 minutes longer.
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11
At the end of this time, the cauliflower and broccoli will be slowly steamed to tender crispness.
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12
If vegetables cook too quickly (your range may keep a higher heat than others, even at lowest setting), remove them and reheat to serve.
