2 to 3 tablespoons ground cumin
1 1/2 teaspoons ground dry mustard
1 1/2 pounds beef chuck roast
1/4 teaspoon ground red pepper
1 1/2 teaspoons salt
Trim fat from beef and return it to a medium, thick saucepan over medium heat. Add cumin, dry mustard and red pepper, and stir gently for three minutes. Simmer for another minute or until almost tender.
Add to saucepan and cook until cayenne pepper has set, then continue to heat. Add salt to cover, and cook 4 to 5 inches from heat until some of liquid is absorbed. The muscle tissue should strain and open, and a sharp cutting edge should appear. Reduce heat and pour some of mixture onto the meat.
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