• Method of prep

Heat cast iron oven on stove top (be sure to use one that will allow of the liquids to grow as the ingredients are added). Once oven is well heated add in oil, followed by onions, after onions begin to sweat add in ginger, garlic, chilies, mango, once a good brown color has been applied to the onions mixture, remove from pan, scrap out all vegetable matter w/ a wooden spoon.
At this point add in the soy-bean oil, while oil is heating up , evenly coat the cubed chuck roast w/ the cinnamon, cumin , paprika and clove mixture, then add cubed chuck roast to oven and sear all around browning evenly, once the meat begins to become fragrant, return the onions mixture to the oven followed by the rice vinegar, allow the vinegar to reduce until dry,( be careful not to scorch the meat, watch the temperature the cast iron can really carry some serious heat). At this point add in the reserved tomato liquid, honey, and orange juice. Turn the med - high heat down and allow to simmer until a thick rich sauce is starting to develop (coats the back of the wooden spoon). Stir every 1/2 hour or sooner if the dish is going to fast. Try to find the sweet spot with controlling the heat with the cast iron. Finally add in the tamari and diced tomatoes, and sesame seeds and corn continue to cook until the meat is soft enough to smash with the back of a soup spoon.
I love to serve this either on small plain steamed buns (ranch 99 baby!) or small dinner rolls. Warm flour tortillas, mush crepes (Kim likes to just dip large tortilla chips into the oven once it's done) so there ya go buddy!!!! Most all of the out of the ordinary items mentioned in these recipes can be found at Whole Paycheck Markets......this dish holds up great in a crock pot.