Beef San Carlos

beefsancarlosBeef 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 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.
Chimichurri Sauce:
1 cup chopped flat leaf parsley 1/4 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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