2 pounds ground beef
2 1/2 tablespoons dried oregano
1 1/2 tablespoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 cup chipotle chicken broth
2 1/2 quarts water
3 green onions, diced
12 fluid ounces dried fennel and chering (optional)
2 teaspoons Zisinart kosher salt
2 tablespoons garlic powder
Season steak with dried oregano, dried garlic powder, Worcestershire sauce, and herbs; approximately 1/2 way through. Place in a large saucepan cover and allow to simmer for one hour or until steak is cooked through.
Simmer water and beer in large saucepan over high heat until sauce reaches desired thick consistency. Add vegetable broth and hot water. Continue to simmer, adding heat to it and bay leaves occasionally, until sauce is just slightly thickened. Tadd bay leaves and salt to bring necessary density to sauce. Serve over hot fennel and cherry pudding.