Beef San Carlos
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Jun 8th, 2008 |
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Beef San Carlos, from Executive Chef Jim Voss of Duff’s Restaurant.
Ingredients:
1 5lb. chuck steak 2 tbsp cumin seed 2 tbsp whole black peppercorns 1/2 tsp sugar 1/2 tsp kosher salt 4 tbsp olive oil 1 large onion, sliced 1 red bell pepper, sliced 1 cup water 1 tbsp fresh garlic, chopped 1/4 cup fresh orange juice 1/4 cup lemon juice 1/4 cup sherry vinegar 1 tsp oregano 1 tbsp achito paste (available in latin stores) 1 cup tomato sauce 1 tsp worcesteshire 8 Companion Chipotle Slider BunsDirections:
~Lightly toast cumin seed over low heat in a dry skillet. Grind toasted cumin and black peppercorns to a powder. Mix in the sugar and salt. Rub this mixture all over chuck steak. ~Heat a dutch oven over med high heat and add olive oil. Brown meat on all sides. Remove meat to a platter, and add onion to pan and let caramelize. ~Add bell pepper toss. Add meat back to pan. ~Purée 1 cup water with garlic, orange juice, lemon juice, sherry vinegar, oregano, achiote paste. ~Pour puréed mixture over meat and add tomato sauce and worcesteshire. Turn heat to low, cover and cook about 3 hours, turning occasionally (it should shred easily like pulled pork). ~Remove meat, let cool, and shred. Pour off grease from pan juices, reduce pan juices to a glaze and pour over meat. Mix juice into meat and serve on Companion Chipotle Slider Bun with chimichurri sauce.Chimichurri Sauce:
1 cup chopped flat leaf parsley1/4 cup chopped cilantro
1 tsp chopped fresh mint
1 minced fresh red jalapeno
1 tsp sherry vinegar
1 tsp lemon juice
1 tsp chopped fresh garlic
1/2 cup olive oil
1/2 tsp kosher salt
Mix all ingredients in a bowl and adjust to taste.
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