Okay, so here's the concept: a spicy beef roast, slitted and seasoned with whole peppercorns and roasted garlic cloves, then slow-simmered in the crock pot with jalapenos, chipotle, red onion and diced tomatoes. Once finished, the beef is thick sliced and sauteed brown in butter or olive oil. The liquid, peppers and tomatoes from the crock pot become a base for spicy rice*. A mulled red wine demi-glace is prepared with cabernet, rum, brown sugar, cloves, seasonings and corn starch. This is meant to be used in small proportions, obviously.
The twice cooked beef is served alongside the rice, over a bed of steamed spinach seasoned with sea salt.
* Actually, that won't require much stock, but I plan on making a big crock pot of red beans.
