Spicy Beef Shoulder Stew With Squash

• The Roast (the rub and the brine)
• 2 pounds chuck shoulder roast meat
• 1 tablespoon garlic salt
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1 teaspoon cumin
• 2 teaspoons hot Mexican-style chili powder (or regular chili powder with a dash or two of cayenne)
• 1 cup Mango-Orange juice (or regular OJ is fine too)
• 1/4 cup sugar
• 1/4 cup sea salt
• 1/2 cup raw apple cider vinegar (like Bragg's)
• 1/3 cup 100% agave tequila
• 1 tablespoon honey
• The Stew (making it all come together)
• 2 tablespoons grapeseed oil (or other high-heat oil)
• 4 cloves garlic, smashed and roughly chopped
• 1 serrano pepper, finely diced
• 1 jalapeno pepper, finely diced
• 1 large red onion, finely diced
• 1 1/2 cups red wine (you want something dark and not too fruity)
• 5 cups beef stock
• 1 28 oz can whole, peeled tomatoes, with juices
• 2 whole bay leaves
• 2 large carrots, thinly sliced
• 1 to 1 1/2 pounds butternut squash, diced (depending on how much sweetness you want to add to the soup)
• 2 15 oz cans butter beans
• 10 to 12 ounces corn kernels (frozen works just fine)
• avocado, for garnish
• cilantro, for garnish
• lime, for garnish
• sour cream or greek yogurt, for garnish

1. Don't rinse the meat. Just pat it dry and rub the garlic salt all over it.
2. Mix your spices (paprika, mustard powder, cumin and chili powder) together and rub ontop of the garlic salt. Let the meat sit for an hour at room temp.
3. While it's sitting, create your brine. In a large ziplock bag, combine the tequila, orange juice, salt, sugar, apple cider vinegar and honey. Shake it up a few times before adding the piece of meat once it's ready and then double-bagging (to avoid a mess in your fridge in case there's a leak in the first bag).
4. Refrigerate over night, or for at least 12 hours (I did just under 20hrs).
5. When ready, remove your meat from the brine and discard the liquid. Cut the meat into several large chunks, about 1" squares.
6. Heat a large soup/stock pot over medium high heat. Add a tablespoon of grapeseed oil to it once hot and let sit until it starts shimmering.
7. Carefully sear each side of the chunks of meat. Remove and set aside.
8. Bring the heat in your pot down to medium. Add another tablespoon of the grapeseed oil to the leftover liquid from the meat plus a half cup of wine and the garlic. Let the garlic cook, scraping the bottom of the pot and stirring frequently, for about 10 minutes or until soft and most of the liquid has evaporated.
9. Add your jalapeno, serrano chili and red onion. Let cook, stirring occasionally, until everything has begun to collapse and soften, about fifteen minutes.
10. Add the rest of the red wine and all of the beef stock to the pot, crank the heat up to high and bring it all to a boil. Add your tomatoes, the bay leaves and the meat.
11. Once it begins to simmer again, cover and reduce the heat down to low. Let it gently simmer for two hours.
12. Remove the lid, give everything a few stirs and taste for salt. Add your squash, carrots, corn and butter beans. Cover and let it all cook under very tender, about 30 minutes.
13. Taste for salt again before ladling into bowls. Serve with lime, avocado, cilantro and some sour cream or greek yogurt on the side if desired.

chuck shoulder roast, garlic salt, paprika, mustard powder, cumin, chili powder, mango, sugar, salt, apple cider vinegar, tequila, honey, grapeseed oil, garlic, serrano pepper, pepper, red onion, red wine, beef stock, tomatoes, bay leaves, carrots, butternut squash, butter beans, corn, avocado, cilantro, lime, sour cream

Taken from food52.com/recipes/25539-spicy-beef-shoulder-stew-with-squash (may not work)