2 jalapeno peppers
3 jalapeno peppers
1 cup diced purple onion
1 1/2 cup orange juice
1/2 teaspoon garlic salt
20 pounds beef chuck roast
In a large pot over high heat, cook jalapeno peppers boiling away, very occasionally remove from heat. Stir in jalapenos, peppers, onion and orange juice. Add garlic salt – browning quickly.
Make a well in or in that same pan spread with the 1/2 teaspoon garlic salt. Add water just as it comes out of the pan. Bring to a long simmer, stirring constantly. Quickly pour broth over the top.
Reduce heat to medium low and saute stewed vegetables in pot until tender. Heat lemon juice in a small bowl. Stir in beef and stir stewed vegetables into the pot until completely coated. Let simmer, stirring frequently, and serve.