BRAISED BEEF AND RED CHILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
- Preheat the oven to 275 degrees F.
- Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
- Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
- Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.
CHILE-BRAISED BEEF BRISKET
Provided by Vitaly Paley
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a small skillet over a medium heat, toast the star anise and fennel seed. Move the pan across the heat, letting the spices gently roll inside. Do that for about 3 to 4 minutes or until you begin to smell the toasting spices. Transfer into a spice mill or a coffee grinder. Add 5 of the chiles and grind until finely ground. Season the brisket with salt and pepper, rub with the spice blend, cover, and refrigerate while continuing with the recipe.
- Put the remaining 7 chiles in a bowl and cover with the boiling water. Set aside and let soak until the chiles have softened, about 30 minutes. When soft, reserve the chiles and 1 cup of the reconstituting water. Discard the rest of the water. In a blender, liquefy the chiles, the 1 cup reserved soaking water, and the sherry vinegar. Set aside.
- In a large Dutch oven, heat the olive oil over high heat and sear the brisket in the hot oil on all sides until well browned, about 5 minutes per side. Remove the brisket from the pan and set aside. Add the onions to the pan and sauté until they become translucent, about 3 minutes. Stir in the tomatoes, stock, and chile mixture and bring to a boil. Remove the pan from the heat, add the brisket, cover, and braise in the oven until fork tender, 3 1/2 to 4 hours, skimming occasionally to remove excess fat.
- When done, slice and serve hot with the braising liquid alongside.
- To Drink
- The hot climate of southern Oregon produces one of my very favorite Spanish varietals, Tempranillo, which loves meat braised with tomatoes, ground chiles, and spices. The black-fruit flavors of this grape and the tannins stand up well to the braised beef. Two Oregon wineries, Abacela and Dominio IV, produce fine examples of this grape varietal. A companion choice would be a French Rhône wine from Chapoutier: Châteauneuf-du-Pape, Saint Joseph, or Crozes-Hermitage. These wines have spice, smoke, and lingering tannins that speak to all the flavors of the brisket. -K.P.
More about "chile braised beef two ways recipes"
BEST BEEF DINNER IDEAS FOR WEEKEND MEALS - MARTHA STEWART
From marthastewart.com
- Beef Braciole with Olives and Raisins. For a Sunday dinner that's sure to please, try this beef braciole. Thin slices of meat are wrapped around a filling of pimiento‐stuffed olives, raisins, and Parmigiano‐Reggiano.
- Classic Beef Stew. Aromatic and satisfying, classic beef stew hits home on cold nights. In our recipe, seared meat simmers with tomato paste, Worcestershire sauce, dry red wine, and fire-roasted tomatoes, which bring subtle smokiness.
- Pici with Short-Rib Ragu. Boneless short ribs combine with pici (a spaghetti-like noodle) to make a melt-in-your-mouth-worthy meal. The meat is browned then transferred to the oven to braise with tomatoes and broth for three hours.
- Test Kitchen's Favorite All-Beef Meatloaf. We bake this all-beef meatloaf on a sheet pan rather than in a loaf pan because that produces more crusty, ketchup-glazed crust that we all love.
- Grandma's Bolognese. Ground beef and ground pork are the key to sauce like Grandma used to make. This old-school recipe gets further richness from pancetta, porcini mushrooms, and a touch of heavy cream; everything cooks slowly on the stovetop.
SMOKY CHILI BRAISED BEEF (CARNE GUISADA) | VALERIE'S …
From fromvalerieskitchen.com
- Combine chili powder, smoked paprika, oregano, cumin, cayenne, salt, and black pepper in a small bowl and set seasoning mix aside
- Cut beef stew meat down into 1-inch bite sized cubes. Add two tablespoons oil to a large Dutch oven and place over MEDIUM-HIGH heat. Add half of the beef cubes to the hot oil and sprinkle with about ⅓ of the seasoning mix. Cook, stirring as needed, until browned on all sides, about 6 to 8 minutes. If the spices begin to burn, reduce the heat under the Dutch oven a bit and keep stirring. Transfer the beef to a plate and set aside. Repeat with remaining beef, adding additional oil, if needed, and another ⅓ of the seasoning mix (reserve remaining seasoning mix for later) .
- Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add garlic and cook for just another minute or until fragrant. Add the tomato paste and cook another minute or two and then add the tomato sauce, beef broth, and remaining seasoning mix and stir until well combined. Let sauce simmer for two to three minutes. Return beef to the pan, bring sauce to a low boil, then reduce heat to LOW. Cover and simmer for 1 ½ to 2 hours, or until beef is fork tender.
- Meanwhile, place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to MEDIUM-LOW and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
RED CHILE BRAISED BEEF - DAVID LEBOVITZ
From davidlebovitz.com
Servings 6Estimated Reading Time 7 mins
BRAISED BEEF CHILI - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
Reviews 2Total Time 3 hrs 20 minsCategory Main DishesUploaded Jan 26, 2023
23 EASY BEEF SHANK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SLOW-BRAISED RED CHILE BEEF RECIPE – SUNSET MAGAZINE
From sunset.com
BEST EVER SHORT RIB CHILI - THE WOODEN SKILLET
From thewoodenskillet.com
RED CHILE BRAISED BEEF - MADE IN NEW MEXICO
From madeinnewmexico.com
MEXICAN BRAISED BEEF TACOS WITH CHILIS - HONEST COOKING
From honestcooking.com
MEXICAN BIRRIA (TENDER BRAISED BEEF IN RED CHILE BROTH)
From butterbeready.com
CHILE COLORADO - A WICKED WHISK
From awickedwhisk.com
BRAISED BEEF OVEN CHILI - ROCK RECIPES
From rockrecipes.com
BRAISED BEEF CHILI RECIPE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CHILE-BRAISED BEEF, TWO WAYS | SARA H - COPY ME THAT
From copymethat.com
BRAISED BEEF (CHUCK ROAST OR ALTERNATIVE) - CRAFT BEERING
From craftbeering.com
CHILE BRAISED BEEF SHORT RIBS - THE 5 TASTES TABLE
From the5tastestable.com
SMOKED BRISKET CHILI – 5 DIFFERENT WAYS - DAVESSPICERACKS.COM
From davesspiceracks.com
52 RECIPES TO GET YOUR BRAISE ON - BON APPéTIT
From bonappetit.com
50+ EASY AND FLAVORFUL DUTCH OVEN BEEF CHUCK ROAST RECIPES FOR …
From chefsbliss.com
THE PIONEER WOMAN'S BRAISED BEEF AND RED CHILIES
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love