RCP: Spicy Pulled Beef with Two Peppers
Posted: Wed Oct 16, 2013 11:11 amThis ended up being one of those, "WOW" recipes. Lots of flavors bursting out, so tasty and different. It was a pretty dish besides, and the long, slow cooking time was torture with all the resulting odors for many hours.
Serves 4 to 5
Spicy Pulled Beef with Peppers
1 boneless Beef Chuck Roast, 2.5 to 3 pounds
Coarse sea salt, freshly ground Extra Bold Black Pepper, and half-sharp paprika
Olive oil
4 to 5 cloves fresh garlic, rough chop
1 can French Onion Soup or Beef Consommé
1 jar (12oz) mild wax peppers with liquid from jar, such as Bruno’s, left whole,
1 jar (13 oz.) whole roasted sweet red peppers, drain off liquid, rough chop
¼ cup beef stock
Buttered, toasted, crispy rolls
Combine sea salt, bold black pepper and paprika. Rub onto both sides of the beef.
Heat a heavy oven proof pot, or a Dutch oven on medium heat, add a little olive oil on the bottom, 1 to 2 tablespoons. Place meat in pan and brown on both sides. After you flip the meat to the second side, add the garlic to the oil alongside the meat and sauté until it turns golden and becomes fragrant.
Add French Onion Soup, both peppers, and beef stock. At this point, taste the liquid and add more salt, if desired or add a beef bouillon cube.
You can put this into the refrigerator at this point, to cook later in the day.
Cover with a tight fitting lid, and bake in a 275° degree oven for 5 to six hours, or until the meat is fork tender and falling apart. If meat in not tender at this point, return to oven for 30 minutes and check again. Add a little more beef stock, if necessary to keep meat moist.
When meat is done, remove to cutting board, and using two forks shred all meat, do not leave any large pieces. Return meat to pan and mix with liquid and peppers. Serve on rolls immediately.
This can be made a day ahead. After meat is cooked, remove the whole peppers, put into a dish with a lid and reserve in the refrigerator. Put shredded meat with the juices in the refrigerator overnight and let the resulting fat harden. Remove fat the next morning, add wax peppers back into the dish, and then gently reheat when ready to eat.
Serves 4 to 5
Spicy Pulled Beef with Peppers
1 boneless Beef Chuck Roast, 2.5 to 3 pounds
Coarse sea salt, freshly ground Extra Bold Black Pepper, and half-sharp paprika
Olive oil
4 to 5 cloves fresh garlic, rough chop
1 can French Onion Soup or Beef Consommé
1 jar (12oz) mild wax peppers with liquid from jar, such as Bruno’s, left whole,
1 jar (13 oz.) whole roasted sweet red peppers, drain off liquid, rough chop
¼ cup beef stock
Buttered, toasted, crispy rolls
Combine sea salt, bold black pepper and paprika. Rub onto both sides of the beef.
Heat a heavy oven proof pot, or a Dutch oven on medium heat, add a little olive oil on the bottom, 1 to 2 tablespoons. Place meat in pan and brown on both sides. After you flip the meat to the second side, add the garlic to the oil alongside the meat and sauté until it turns golden and becomes fragrant.
Add French Onion Soup, both peppers, and beef stock. At this point, taste the liquid and add more salt, if desired or add a beef bouillon cube.
You can put this into the refrigerator at this point, to cook later in the day.
Cover with a tight fitting lid, and bake in a 275° degree oven for 5 to six hours, or until the meat is fork tender and falling apart. If meat in not tender at this point, return to oven for 30 minutes and check again. Add a little more beef stock, if necessary to keep meat moist.
When meat is done, remove to cutting board, and using two forks shred all meat, do not leave any large pieces. Return meat to pan and mix with liquid and peppers. Serve on rolls immediately.
This can be made a day ahead. After meat is cooked, remove the whole peppers, put into a dish with a lid and reserve in the refrigerator. Put shredded meat with the juices in the refrigerator overnight and let the resulting fat harden. Remove fat the next morning, add wax peppers back into the dish, and then gently reheat when ready to eat.
