Treated as a vegetable, the watermelon rind in this honorable-mention-winning recipe soak up the delicious flavors of beef in a new twist on this regional favorite. Created by Greg Fontenot in The Woodlands, Texas, this beef stew is delicious with rice served family-style.
- 2 tablespoons vegetable oil
- 2 pounds chuck roast, cut into 1-inch cubes
- 1 onion diced
- 2 cloves garlic, minced
- 1 bell pepper diced
- 1 jalapeno chopped
- 1 teaspoon ground cumin
- 1 tomato chopped
- 2 cups watermelon rind, white part only, cut into 1-inch cubes
- 1/4 cup chopped cilantro, plus a bit for garnish
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons flour
- Cornstarch as needed for sauce
Heat oil in a heavy 4-5 quart pan. Add beef and brown. When browned add onion, garlic, bell pepper and jalapeno. Cook until onion and peppers 5 minutes. Add cumin and mix well. Mix in tomato, watermelon rind and cilantro. Season with salt and pepper. Cover with water and bring to a boil. Lower to a medium simmer and continue cooking for 30 minutes, until meat is tender. Lastly, mix flour with 1/4 cup water. Mix in and continue cooking for 5 minutes until sauce thickens. Add cornstarch as needed for desired sauce consistency. Serve over rice. Garnish with cilantro.
Makes 4 servings.