A meltingly tender Latin pot roast - fantastic flavors, yet so simple.

The beef simmers in a delicious broth as the first step of the braise - then the cooled meat is shredded and added to sauteed peppers and tomatoes. The bonus is that one ends up with a quart of the most delicious beef broth imaginable, which you can save for a vegetable soup or a delicious Mushroom Vegetable Beef soup (wing it!). So this is a two meal recipe plus leftovers.

Braising Ingredients
  • 3 to 4 pound boneless chuck roast
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 1 large onion
  • 4 garlic cloves
  • 3 carrots
  • 3 stalks celery
  • 1 cup red or white wine - I cook with $6 bottles of Chardonnay or Merlot
Vegetables for Braised Beef
  • 1 large onion, thinly sliced
  • 3 large sweet peppers, sliced into strips
  • 4 garlic cloves, sliced
  • One 28 ounce can crushed tomatoes
  • 2 tablespoons ground cumin
  • 1/2 cup green olives - Manzanillo variety with pimentos - sliced
  • Season the beef with salt and pepper and take the time to brown all sides well in the olive oil in a heavy covered pot or Dutch oven. Add the Braising Vegetables (Onion, garlic, carrots, celery), a cup of wine and 3 to 4 cups water - do not completely submerge the meat, use only enough water to cover meat to about one half as we are braising, not boiling.
  • Simmer until the beef is falling apart tender - 3 to 4 hours. Remove the beef to a bowl and allow it to cool.
  • Strain the vegetables and discard - save the rich beef stock for another use.
  • Saute the onion, peppers, and garlic in 1 tablespoon of olive oil until softened. Add the shredded beef, tomatoes, and cumin - season with salt and pepper, and simmer for 45 to 60 minutes, until peppers are soft and meat is tender. Stir in green olives just before serving.
December 01, 2020
Tags: entrees soups
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