Inspired Braised Beef with Orange

For the beef marinade:

  • 3 pounds beef chuck, cut in 3 inch chunks
  • Salt and freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 small onion, grated with juices
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • Juice and zest of one orange

For the braise:

  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • Juice of 2 oranges
  • Soft tortillas, warmed
  • Garnishes:  salsa, sliced avocado, sliced jalapeno peppers, black beans, chopped fresh cilantro, lime wedges

Marinate the beef:
Cut beef chuck in 3 inch pieces. Salt and pepper on all sides. Place in a bowl or container. Add garlic, onion, olive oil, cumin, orange juice and zest. Turn the beef to coat with marinade ingredients. Cover and refrigerate at least 3 hours or preferably overnight.

Prepare the braise:

  1. Heat 2 tablespoons olive oil in a deep skillet or pot. Add beef in batches in one layer without overcrowding. Brown on all sides. Transfer to a plate and repeat with remaining beef. Pour wine into the pan to deglaze. Return beef. Add orange juice. Cover and simmer, occasionally basting with juices, until beef is very tender and easily falls apart, about 3 hours.
  2. Transfer beef to a plate. Boil pan juices over medium-high heat until reduced and thickened, about 20 minutes. Add salt and freshly ground black pepper to taste. Shred beef and return to pot; keep warm.
  3. To serve, spoon some of the beef over a warmed tortilla. Top with optional garnishes, such as salsa, fresh avocado, jalapeno peppers, black beans, cilantro and freshly squeezed lime juice.

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