Slow-Braised Red Chile Beef

Name: Slow-Braised Red Chile Beef
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 85 grams 12 dried California or New Mexico chiles (about , stemmed, seeded, and rinsed; 4 larges garlic cloves; 1 Tbsp ground cumin; 6 servings Kosher salt; 946 milliliters reduced-sodium beef broth, divided; 2 Tbsps olive oil; 1 large onion, cut into chunks; 1 teaspoon dried oregano; 6 servings pepper; 2 kilograms boned, tied beef chuck roast , rinsed and patted dry

You can never have too many side dish recipes, so give Slow-Braised Red Chile Beef a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 72 calories, 3g of protein, and 5g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have onion, kosher salt, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Bring 3 cups beef broth to a boil. Put chiles in a blender and pour boiling broth over them.

Ingredients you will need

Beef Broth

Chili Pepper

Broth

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Blender

Let stand, mixing occasionally, until chiles are limp, about 10 minutes.

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Chili Pepper

Add onion, garlic, cumin, and oregano and whirl until very smooth.

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Oregano

Garlic

Cumin

Onion

Meanwhile, preheat oven to 32

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Oven

Sprinkle beef all over with salt and pepper.

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Salt And Pepper

Beef

Pour oil into a large, heavy pot (not extremely wide) over medium-high heat. When hot, add roast and cook, turning as needed, to brown all over, about 10 minutes total.

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Cooking Oil

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Pot

Pour chile mixture over meat and add enough beef broth to come a third to half of the way up roast. Bring to a boil, cover pot, and transfer to oven.

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Beef Broth

Chili Pepper

Meat

Equipment you will use

Oven

Pot

Bake until beef is very tender when pierced, about 3 1/2 hours, turning once.

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Beef

Equipment you will use

Oven

Transfer roast to a board. When cool enough to handle, remove string and pull meat into bite-size chunks, discarding excess fat.

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Meat

Meanwhile, skim fat from chile sauce in pot. Boil sauce over high heat, stirring often, until reduced to about 4 cups.

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Chili Pepper

Sauce

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Pot

Add salt and pepper to taste. Return beef to sauce and simmer until heated through.

Ingredients you will need

Salt And Pepper

Sauce

Beef

Equipment

Blender

Oven

Pot

Ingredients

Servings:

85grams

12 dried California or New Mexico chiles (about , stemmed, seeded, and rinsed 4larges

garlic cloves 1Tbsp

ground cumin 6servings

Kosher salt 946milliliters

reduced-sodium beef broth, divided 2Tbsps

olive oil 1large

onion, cut into chunks 1teaspoon

dried oregano 6servings

pepper 2kilograms

boned, tied beef chuck roast , rinsed and patted dry

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cavan Extra Dry with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.