Single-pot recipes are everywhere, and it makes sense – one pot means so much less clean up. And by cooking all the same ingredients in one dish, you create even more flavor from each ingredient than you would have if they were all cooked separately. Who doesn’t like more flavor? That’s why this single-pot, chili-braised beef works so well with a glass of 2013 Carr Cabernet Franc Reserve. This wine is hand-crafted from the best four barrels of the vintage and aged 32 months in French Oak. Bursting with great cedar and nutmeg flavors, this wine is gentle yet mature enough to contest the lively flavors of this plate.
- 3-4 lbs. beef chuck roast
- 2 tsp. Kosher salt
- 2 tsp. freshly ground black pepper
- 1 tbsp. olive oil
- 1 medium onion, thinly sliced
- 2 tsp. ground cumin
- ½ to 1 tsp. ground chipotle chile or cayenne
- 4 cloves garlic, smashed
- 2-3 small fresh green chiles, such as jalapeño (use the amount that suits your heat tolerance)
- 2 c. low-sodium chicken broth
1. Preheat oven to 325 degrees. Pat the meat dry and then season with salt and pepper. Heat a pot over medium-high heat and add olive oil. When the oil is hot add the meat and sear on both sides. The meat takes about 10 min on each side to get a proper sear – it’s ready to turn over when the meat stops sticking to the pan. Once seared, remove meat from the pan and set aside.
2. Add onions, cumin and chipotle to the same pan and mix together. Cook mixture for 5 minutes or until the onions are fairly soft. Add garlic to the pot and cook for about 30 seconds. Add chicken broth to the pan and scrape the bottom of the pan remove anything stuck to the pan. Add chiles, beef, and any juices that the meat leaked while sitting. Bring the mixture to a boil. Once boiling, cover the pot and put it in the oven.
3. Cook for 3-3 ½ hours or until the meat is falling apart tender. As it cooks, occasionally baste the meat and make sure the liquid doesn’t evaporate too much. If it’s getting dry add more broth or water.
4.Cool the meat and shred it with a fork. Once shredded, put the meat back in the pot and mix with the onion and broth mixture. Serve over polenta, rice, or mash. Add salt and pepper to taste.
recipe adapted from Autumn and Spring