Monkey Meat Recipe

Name: Monkey Meat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds tri tip roast; 3 teaspoons salt, divided; 3/4 teaspoon ground black pepper, divided; 3 tablespoons chili powder, divided; 3 tablespoons ground cumin, divided; 1/3 cup olive oil, divided; 2 large onions, chopped; 4 cloves garlic, chopped; 2 Anaheim chile peppers, chopped; 1 poblano chile pepper, chopped; 2 jalapeno chile peppers, chopped; 1 green bell pepper, seeded and chopped; 1 carrot, chopped; 2 stalks celery, chopped; 4 roma (plum) tomatoes, chopped; 1 whole dried red chile pepper, seeded and chopped; 1 (14 ounce) can beef broth

Servings: persons

4 pounds tri tip roast
3 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
3 tablespoons chili powder, divided
3 tablespoons ground cumin, divided
1/3 cup olive oil, divided
2 large onions, chopped
4 cloves garlic, chopped
2 Anaheim chile peppers, chopped
1 poblano chile pepper, chopped
2 jalapeno chile peppers, chopped
1 green bell pepper, seeded and chopped
1 carrot, chopped
2 stalks celery, chopped
4 roma (plum) tomatoes, chopped
1 whole dried red chile pepper, seeded and chopped
1 (14 ounce) can beef broth

1
Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
2
Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
3
Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
4
Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 pounds tri tip roast, 3 teaspoons salt, divided, 3/4 teaspoon ground black pepper, divided, 3 tablespoons chili powder, divided, and more.

Yes, Monkey Meat falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monkey Meat

How did you like this recipe?

Frequently Asked Questions