A nice slow-cooked braised beef is perfect to prepare on an easy Sunday. The addition of an apple slaw brings a nice crunch to this otherwise mouthwateringly-tender dish. Impress the mouths at your table by incorporating a new ingredient, chayote, into your slaw. This native Mexican plant is also known as a "vegetable pear" and has a crisp texture, similar to a water chestnut but tastes more like a summer squash when cooked. Put it all together and it's..
Braised Beef Recipe
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
2.5 lbs boneless beef chuck roast
¾ cup cilantro sofrito (For Chef Sacco’s Recipe, click here)
1 small red onion, minced
28 oz. can diced tomatoes, strain and keep liquid on the side
For the Spice Mix:
Combine and mix the following well:
1 Tbsp dark chili powder
1 Tbsp smoked paprika
2 Tbsp minced onion flakes
1 Tbsp granulated garlic
2 tsp kosher salt
1. Cut beef into bite sized pieces, trimming very little fat off (the fat will render in the pan and keep the meat moist and tender). Season the meat generously with the spice mix.
2. In a large skillet, coat the bottom of the pan with olive oil and turn heat on to medium.
3. Add meat in single layers (you don’t want to overcrowd the pan, otherwise you will steam the meat).
4. Brown meat on all sides. If your pan isn’t big enough to brown all the meat, do it in multiple batches.
5. Remove the beef from the pan, and saute the onions in the oil leftover from the beef.
6. Cook onions until translucent.
7. Add beef back to pan.
8. Add cilantro sofrito, diced tomatoes and half the tomato juice liquid.
9. Bring to a boil and lower to a simmer.
10. Simmer for 2 hours, stirring every 20-30 minutes.
And you've got yourself a delicious Braised meet dish, perfect to pair with an apple chayote slaw...
Chayote Squash & Granny Smith Apple Slaw
Prep Time: 20 minutes
Total Time: 20 minutes
3 chayote squash, the harder the better
1 granny smith apple
2 tsp. celery salt
½ cup mayonnaise
¼ cup apple cider vinegar
You'll also need the following tools:
Mandoline or cheese shredder
1. Keeping them whole, peel the chayote like you would an apple.
2. Peel the apple.
3. Using a Mandoline (different from the musical instrument!) or a cheese shredder, shred the chayote and apple into a bowl. Careful not to grate the seeds.
4. In a separate bowl, combine the mayonnaise, apple cider vinegar and celery salt. Mix well. Taste for tartness and salt.
5. Pour the dressing over the slaw and mix well.
CHEF NOTE: "I have made this side dish 24 hours in advance and it held up very well in the refrigerator. It didn’t come out mushy or soggy. Just be sure you mix the dressing into the slaw immediately after you shred the chayote and apple, otherwise, it will begin to oxidize." -Chef Sacco
Serve the Braised Beef with the Chayote Squash & Granny Smith Apple Slaw either right on top of the beef or on the side!