Oaxacan Beef Stew Recipe

• 3 lb Beef brisket cut into 2" strips
•     across the grain
• 2 tsp Coarse salt
• 1/4 tsp Creshly-grnd black pepper
• 1 Tbsp. Paprika
• 1 Tbsp. Grnd cumin
•     Flour for dredging
• 1/3 c. Vegetable oil
• 1 piece Shinbone and
• 1 piece Marrow bone
• 1 lrg White onion roughly minced
• 1 lrg Garlic bulb
• 1 c. Dry chick peas soaked overnight in
•     water to cover
• 2 tsp Salt
• 9 lrg Fresh mint sprigs
• 9 lrg Cilantro sprigs
• 2 tsp Dry Mexican oregano crumbled
• 2 Tbsp. Unsalted butter
• 2 sm Ripe plantains - (abt 3/4 lb) cut into diagonal
•     slices, unpeeled
• 6 Tbsp. Vegetable oil for cooking
• 5 med Carrots trimmed, and
•     quartered lengthwise
• 1 lrg Chayote - (abt 1 lb) peeled, and
•     cut into thick slices
• 6 sm Red potatoes quartered
• 3 med Zucchini trimmed, and
•     sliced 1/4"-thick lengthwise
• 1 med Cabbage - (abt 1 1/2 lbs) cut into 8 wedges
•     and core trimmed away
• 1/2 lb Green beans trimmed and halved
•     Salsa Fresca see * Note

Directions