Beef Recipe
red chile braised beef, onions, jack & cheddar cheese
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Ingredients
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Beef & Sauce
Onions & Topping
Cheese & Finishing
Method
Beef & Sauce
- 1
Prepare beef
Pat the beef pieces dry with paper towels. In a bowl, toss beef with flour, 1½ tsp kosher salt and 1 tsp black pepper until evenly coated.
- 2
Brown beef
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbs vegetable oil. Working in batches to avoid crowding, brown the beef on all sides until a deep brown crust forms, about 3–4 minutes per side. Transfer browned pieces to a plate and set aside.
- 3
- 4
Build red chile sauce
Stir in 3 tbs red chile powder, 1 tsp ground cumin, 1 tsp oregano and 2 tbs tomato paste. Cook while stirring for 1–2 minutes to toast the spices and remove the raw tomato flavor.
- 5
Deglaze and braise
Pour in 2 cups beef stock and scrape up any browned bits from the bottom of the pot. Add 1 tbs apple cider vinegar, 1 tsp brown sugar, and 1 bay leaf. Return the browned beef and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low, cover, and braise gently until the beef is very tender, 1½–2 hours. Alternatively, transfer to a 300°F (150°C) oven and braise covered for 1½–2 hours.
- 6
Adjust sauce
When beef is fork-tender, remove the bay leaf. If the sauce is too thin, uncover and simmer over medium heat 10–15 minutes to reduce to desired thickness. Taste and adjust seasoning with additional salt and pepper as needed.
Onions & Topping
- 7
Caramelize onions
While the beef braises, heat 1 tbs butter and 1 tbs olive oil in a skillet over medium-low heat. Add the thinly sliced onion (from Onions & Topping section), 1 tsp brown sugar and 1 tsp salt. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 25–30 minutes. If they begin to stick, add a tablespoon of water to deglaze and continue cooking.
- 8
Finish onions
When caramelized, remove from heat and keep warm. These will be used as an optional topping or folded into the braised beef before serving.
Cheese & Finishing
- 9
Combine and melt cheese
When the beef is ready and sauce is adjusted, ladle the braised beef into an ovenproof dish or keep in the Dutch oven. Evenly sprinkle 1 cup shredded Monterey Jack and 1 cup shredded sharp cheddar over the top. If you prefer the cheese fully melted and lightly browned, place under a preheated broiler for 2–4 minutes, watching carefully, until cheese is bubbling and golden.
- 10
Serve
Top the cheesy braised beef with the caramelized onions and scatter 2 tbs chopped cilantro over the dish. Serve hot with lime wedges if using. Suggested accompaniments: warm tortillas, rice, or crusty bread to soak up the sauce.