Beef Chief Bowl Recipe

Sear and braise

Preheat oven to 150°C (300°F). Pat the chuck roast dry and season with 1 tsp salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy ovenproof pot over medium-high heat. Sear meat on all sides until deep brown, 3–4 minutes per side. Remove meat and set aside.

Add the quartered onion and smashed garlic to the pot and cook 2 minutes to brown slightly. Stir in 2 tbs tomato paste, 1 tsp cumin and 1 tsp smoked paprika and cook 1 minute. Return the roast to the pot, pour in 500 ml beef broth so it comes halfway up the roast.

Cover and transfer to the oven. Braise until fork-tender, about 2.5–3 hours. Remove roast and shred with forks. Skim fat from braising liquid, reduce liquid on stove if needed to concentrate flavor (5–10 minutes). Toss shredded beef with 2–3 tbs of the strained braising juices to keep moist. Adjust seasoning with remaining salt if necessary.

Toast the guajillo chiles in a dry skillet over medium heat 15–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 120 ml hot water for 15 minutes to rehydrate; drain, reserving 60 ml soaking liquid.

In the same skillet, char the quartered tomato and 1/4 onion and 1 garlic clove until blackened spots appear, about 3–4 minutes per side. Combine rehydrated chiles, charred tomato, onion, garlic, 120 ml broth, 1 tsp apple cider vinegar and 1/2 tsp salt in a blender and puree until smooth, adding up to 1–2 tbs reserved soaking liquid to reach a pourable consistency.

Heat 1 tsp vegetable oil in the skillet, pour in the blended sauce and simmer gently 5–7 minutes to deepen flavor. Taste and adjust salt and acidity. Keep warm until assembly.

Scoop the avocado into a blender or bowl. Add 1/2 cup sour cream, 1 tbs lime juice, 1/2 tsp salt and 2 tbs water. Blend or whisk until smooth and creamy. Thin more with water if needed. Refrigerate until ready to serve.

Heat 1 tbs butter and 1 tbs olive oil in a skillet over medium-low heat. Add the thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until deep golden and sweet, about 20–30 minutes. Stir in 1/2 tsp brown sugar in the last 5 minutes if you want extra caramelization. Remove from heat and keep warm.

Combine the diced roma tomato, 1/4 white onion finely diced, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/4 tsp salt in a bowl. Mix and let sit 10 minutes at room temperature to marry flavors. Taste and adjust salt or lime as desired.

Preheat oven to 220°C (425°F). Toss 500 g halved baby potatoes with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1 tsp salt. Spread in a single layer on a rimmed baking sheet and roast until golden and crisp, 25–30 minutes, flipping halfway. Toss with 1 tbs chopped parsley before serving.

Warm pulled beef and guajillo sauce. Reheat caramelized onions gently if needed.

Fry the eggs: heat 1 tbs neutral oil or butter in a nonstick skillet over medium-low. Crack each egg into the pan and cook sunny-side up until whites are set but yolks are still runny, 3–4 minutes. Season eggs with a pinch of salt and pepper.

To assemble each bowl (makes 4): divide the roasted brunch potatoes among 4 bowls as a base (about 125 g potatoes per bowl). Top each with approximately 150 g pulled beef, 1–2 tbs caramelized onions, 1–2 tbs guajillo sauce, a generous spoon of avocado crema (about 1–2 tbs), and 2–3 tbs pico de gallo. Place a sunny-side-up egg on top of each bowl.

Finish with crumbled feta (about 2 tbs per bowl), a squeeze of lime, and a grind of black pepper. Serve immediately so egg yolk runs into the beef and potatoes when pierced.