Beef San Carlos
Looking for a great summer sandwich? Try the Beef San Carlos on Companion’s Chipotle Slider Bun, created by Jim Voss, Executive Chef at Duff’s. See the full recipe below.
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 Buns
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.
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