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Serves 4 to 6
Use a well-marbled chuck-eye roast in this recipe. When trimming the beef, don’t remove all visible fat—some of it will be used in lieu of oil later in the recipe. If you don’t have enough reserved fat in step 3, use vegetable oil.
2 lbs. boneless chuck-eye roast, pulled apart at seams, trimmed and cut into 1 1/2 inch cubes
Kosher salt and pepper
3 garlic cloves, minced
1 teaspoon vegetable oil
1/4 teaspoon ground cumin
2 tablespoons orange juice
1 1/2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
1 onion, halved and sliced thin
2 tablespoons dry sherry
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1st Keep
 Susie_Fernandez
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