This shredded braised beef in a rich sauce with a spicy kick tastes better than you can imagine. Really, it's that good. And cooking it in a slow cooker means you can have it ready and waiting when you come home from work!
What You Need
Ingredients
4 small or 2 large Poblano peppers
2 tablespoons vegetable oil
2 pounds boneless beef chuck roast, excess fat removed
salt and pepper
1 medium yellow onion, julienned
1 clove garlic, minced
1/2 cup red wine
1 14.5 ounce can diced tomatoes
1 tablespoon fresh oregano, minced
Equipment
Large frying or roasting pan
Slow cooker
Instructions
Adapted from Shanny and Bill Apodaca
1. Place peppers over an open flame, turning every few minutes until all sides are blackened.
2. Once peppers are thoroughly charred and softened, remove from flame.
3. Wrap peppers in tinfoil for several minutes to allow steam penetrate the skin.
4. Remove from tinfoil, cut open and remove stem and seeds. Place flat against a cutting board and gently scrape off skin with a knife until charred bits have been removed. Chop and reserve for adding later.
5. Season the beef with salt and pepper. Heat pan over high heat, add oil, and then add beef. Sear for 2 minutes on each side and set aside. Do not clean pan.
6. Add onions and cook until softened and browned.
7. Add chopped chili peppers and garlic. Cook for 2-3 minutes.
8. Add red wine and use a spoon to scrape any browned bits off the bottom of the pan. Cook until wine has reduced in half. Add tomatoes and bring liquid to a boil.
9. Pour vegetable mixture into the slow cooker and add the seared beef. Cook on lowest setting appropriate for raw meat for 6-8 hours. Meat is done when it easily shreds apart with a fork.
10. Turn off slow cooker, remove beef. Shred using two forks and return to liquid mixture. Add oregano and serve.
Additional Notes:
&bull For spicy beef, add more chili peppers.
&bull To make this recipe without a slow cooker, sear meat and vegetables in a roasting pan. Return beef to the pan after step 8, cover pan and roast in a 325 degree oven for 2-3 hours.
&bull This freezes well and is easy to reheat using a slow cooker.
&bull If you don't have a gas stove, roast the chili peppers under the broiler or by using a cast iron skillet.
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(Images: Stephanie Barlow)
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This sounds great! Now I definitely need to grow some poblano peppers in the kitchen garden this year. :)
The source for this recipe (Simply Good) is only a couple miles from my house in the Detroit area. It's a great little place and I'm sure this recipe will be delicious!
Is there anything wrong with searing the night before, refrigerating, then assembling in the morning to cook? Would it still be good that way?
could you do this with pork?
Yum! I wonder if it would also be good to add some chipotles in adobo for an extra smoky kick.
red wine? seriously?
yes, you can do it with pork, but I'm not sure of using red wine on this dish...
the peppers dont need to burn like that, just until the skin is pill a little bit, then put them on a plastic bag and seal it whit a bow and wait a few minutes then open the bag and is much easier to peel the skin and the taste will be different! :D from Tj Mexico! (sorry about my english)
yum
Yes, it is excellent with pork. Simmer the broth down till it thicken and add spices to the meat before reheating for tacos. Sub a pork shoulder roast, eat once, then with the leftovers do taco filling.
The slow cooker is great to use right now when its freezing outside. I made an awesome Jerk Pulled Pork dish a week ago in the slow cooker.
Sorry, the slow cooker jerk pulled pork recipe is here http://whatcanyoueatblog.blogspot.com/2011/02/jerk-pulled-pork-with-caribbean-rice.html
This was SO GOOD and so very easy! I made 1/2 the recipe (there's just 2 of us here) and there were still plenty of leftovers. I used fire-roasted tomatoes with chipotle added (leftover from a recipe from the night before) and they worked great, added a nice little extra spice. We'll be making this one again!
I think it's funny most slow cook recipes note how great they are since they can be popped in before you head to work and eaten when your get back when most hard working Americans are gone a minimum of 10 hours a work day (taking into account lunch and driving) and leaving something in the slow cooker for that long might just turn the dish into mush.
I am a huge fan of most kitchn recipes, but this was quite bland. I would up the poblanos next time and possibly add some ground ancho chile when sauteing the onions. I finished it with the juice of an orange and that helped.
I served this with the Root Vegetable Slaw with Orange Cumin Vinaigrette and that was a huge hit! http://www.thekitchn.com/recipe-root-vegetable-slaw-wit-1-138507
I don't have a slow cooker (yet), but this recipe looks so good! I bought skirt steak instead, going to marinade it for an hour in some lime zest, a bit of olive oil and chili pepper flakes, sear it, do the onions and roasted poblano pepper thing and then braise it in the canned tomotoes and red wine & then serve it in a burrito shell with fresh chopped tomatoes and cilantro. Maybe a bit of smoked cheddar and sour cream too.