Prep Time: 15min. Cook Time: 4hr 30min
Total Time: 4Hrs 45min Servings: 8 servings
Instructions
Pat the beef dry and sprinkle with salt and freshly ground black pepper.Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the garlic and spices and cook for another minute. Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes.
Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the celery, carrots and bay leaves.
Transfer the beef to a plate and shred it. Return the shredded beef to the pot.Stir in the olives, roasted red peppers, capers and pimientos. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.
Notes
- Chuck Meat: Ask your butcher to cut it taller than wider so you get long strands of beef along the grain. OR you can use flank steak (see discussion in this post about cuts of beef and why we recommend chuck over flank).
- For a variation on traditional beef you can also use pork or chicken (bone-in/skin-on for the most flavor or boneless breast or thighs).
- Slow Cooker Instructions: Sear/brown the roast first because this is essential for the best flavor. Likewise follow the instructions to saute the veggies. Then transfer the ingredients over to the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until the beef is tender. Remove the veggies and bay leaf and follow the instructions in Step 3 to add the final ingredients.
- You can slice the green olives if you prefer.
- Ingredients won't allow for partial quantities. They are listed below:
- 0.13tsp of Ground Allspice
- 0.5tsp of Freshly Ground Black Pepper
Nutrition
Calories: 306kcal Carbohydrates: 15g
Protein: 25g Fat: 14g
Saturated Fat: 6g Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g Cholesterol: 78mg
Sodium: 1026mg Potassium: 1003mg
Fiber: 4g Sugar: 8g
Vitamin A: 2740IU Vitamin C: 39.6mg
Calcium: 92mg Iron: 5.2mg
