Oaxacan Beef Stew

Ingredients

• 3 pounds beef brisket, cut into 2-inch strips across the grain
• 2 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• Flour for dredging
• 1/3 cup vegetable oil
• 1 piece shinbone and 1 piece marrow bone
• 1 large white onion, roughly chopped
• 1 large head garlic
• 1 cup dry chick peas, soaked overnight in water to cover
• 2 teaspoons salt
• 9 large fresh mint sprigs
• 9 large cilantro sprigs
• 2 teaspoons dried Mexican oregano, crumbled
• 2 tablespoons unsalted butter
• 2 small ripe plantains, cut into diagonal slices, unpeeled
• 6 tablespoons vegetable oil, for cooking the vegetables
• 5 medium carrots, trimmed and quartered lengthwise
• 1 large chayote, peeled and cut into thick slices
• 6 small red potatoes, quartered
• 3 medium zucchini, trimmed and sliced 1/4-inch thick lengthwise
• 1 medium cabbage, cut into 8 wedges and core trimmed away
• 1/2 pound green beans, trimmed and halved
• Salsa Fresca
• 4 medium ripe tomatoes, cored,seeded, and finely diced
• 1/4 red onion, minced
• 2 jalapeno chiles, stemmed, seeded and minced
• 1 bunch cilantro, leaves only chopped
• 2 tablespoons lime juice
• 3/4 teaspoon salt
• Pinch of freshly ground black pepper

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