Hibiscus-Peanut Butter Shredded Beef Rolls Deep-Fried in Peanut Oil

exclusively Skirt in the Kitchen

[This deserves a good beer or your favorite hard liquor with a milk-vinegar slaw for a vegetable side.]

It took me 3 days to decide how I was going to make this, and then changing it towards the end as I was experimenting with ingredients and measurements. I am happy with the result. The mixture of these ingredients actually come together harmoniously. I saved my Hibiscus blooms from summer. If you don’t have Hibiscus plants to dry the flowers for in tea, in baking and cooking, purchase dried Hibiscus from a health food store. It brings an earthy Spanish flavor to the meat, and it couples well with peanut butter for slow-cooking, even in barbecue sauce. You cannot detect the peanut butter or the Hibiscus, but you know something is included that is just right.

Wash and pat-dry with paper towels a 2 1/2 – pound beef roast. Lay it on a bed of thick-sliced onions in a roasting pan. Have the oven preheated to 200º to slow-cook for 6 hours.

Dice jalapenos; set aside.

Season the roast with freshly ground white pepper, kosher salt, ground cloves, garlic powder, fresh thyme leaves, and dried organic hibiscus blooms.

Drizzle, all over, with Mexican hot sauce. This brand is excellent for meats.

Add the jalapenos. Pour melted peanut butter all over the roast.

Melt unsalted butter and do the very same thing– drizzle it over all. The last thing to add, drizzling as well, is worcestershire sauce. Pour enough water in the bottom of the pan and around the roast. Also drizzle the water with worcestershire sauce. Cover and cook. When out of the oven, allow to cool slightly, then refrigerate with the broth. Let the flavors have time to mingle overnight. This is magnificent the next day.

The following day, remove the seeds and dice 4 jalapeno peppers. Dice 3/4’s of a red onion. Sauté, both, in 1 stick unsalted butter. Stir in 8 tablespoons flour, 1/2 cup beef broth from the roast, 2 tablespoons peanut butter, worcestershire sauce, and Valentina Mexican hot sauce. Take the meat from the refrigerator and shred for 6 1/2 – 7 cups. Add a small portion of salt and pepper, tasting along the way; add more sauces if need be. Meat mixture will become slightly mushy. Heat peanut oil to deep-fry, 350º to 375º.

You will need exactly 6 ounces Panko fine bread crumbs. Whisk 6 large eggs with 1 1/2 tablespoons white lemon-flavored cooking wine. Form meat, 1/4 cup portions, into logs. Dip into egg, then into Panko bread crumbs; repeat process, then deep-fry. These fry quickly, browning fast.