I finally got around to buying a Dutch oven, something I’ve been promising myself for months. (Yes, I promise myself kitchen toys.) The great thing about Dutch ovens is that they function like a giant cast iron pan: they retain heat beautifully. You can get them nice and hot so you can sear your meat properly, but then you can turn the heat way down and make all sorts of tasty meals in just one pot. I lugged that sucker home and picked up beautiful beef blade roast from a wonderful butcher just a few blocks from the house. (Royal Beef - check ‘em out if you’re in the neighbourhood!) This is a great cut of meat for low-’n'-slow cooking and so it was perfect for these tacos. I adapted the recipe from Tyler Florence, a foodNURD fave, and it was delicious as usual. We had enough leftover for snacks the next day, always a bonus!
1lb shoulder/blade beef roast
2 cloves garlic, crushed
2 tb extra virgin olive oil
2 medium onions, thinly sliced
1 14oz can crushed tomatoes
2 tb chile powder
2 tb cayenne pepper
2 tb cumin
3 bay leaves
2 dashes hot sauce, optional
1. Generously salt and pepper all sides of the beef.
2. Heat the olive oil in a Dutch oven (or heavy duty pot with a tight lid) on high. Add in the garlic and sear the beef, getting a nice crust on all sides.
3. Toss in the onions and cook til they’re softened and lightly browned, roughly 3-4 minutes.
4. Add in the tomatoes, 1 can of water, spices and hot sauce. Season with salt and pepper to taste, then add in enough water (again) to cover the beef.
5. Cover the pot, lower the heat and let simmer for 3-4 hours, until the beef is tender. Allow the beef to cool in the liquid.
6. Shred with a fork and serve with warm tortillas, guacamole, cilantro, pickled red onions and salsa.