Braised Beef in Chipotle Sauce

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Prep Time: minutes
Cook Time: hours
Yields: people
Difficulty:

Ingredients

  • 4 Rumba Meats® beef hindshanks
  • 1 teaspoon black pepper plus more to taste
  • 1 teaspoon salt plus more to taste
  • 2 tablespoons vegetable oil divided
  • 1 large white onion diced
  • 1 carrot finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 cup canned diced tomatoes
  • 1 1/2 tablespoons canned chipotle chiles chopped
  • 1 cup beef broth
  • fresh cilantro chopped
Difficulty:
Braised until fork-tender, these hindshanks cooked in a homemade chipotle sauce is an dish that's sure to impress your dinner guests.

Beef hindshank is a special cut of meat that needs to be cooked the right way. It's a bit too tough to grill with or to make a carne asada, but when you braise or slow-cook it, my oh my do you get a fork-tender and tasty dish! This braised beef recipe using Rumba Meats® hindshanks (now available on Amazon!) does just that, letting the meat stew until it's just right. Another great tip when cooking this cut is to brown the meat first. This seals in the juices while giving it that beautiful crispy, caramelized surface.

Add a homemade chipotle sauce with carrots, onion, cumin and garlic, and you've got a savory, succulent and simply delicious main course with just enough heat to flavor the beef without overpowering the other ingredients. Of course, you can control the amount of chipotle you use, depending on how spicy you like your meat.

Directions

  1. Preheat oven to 350º F.
  2. Sprinkle the hindshanks with salt and pepper on both sides.
  3. Heat 1 tablespoon vegetable oil in a pan over high heat and brown the hindshanks on all sides.
  4. Transfer hindshanks to an oven-proof dish.
  5. Heat the remaining vegetable oil in a stockpot over medium heat. Add the onion, carrots and garlic and sauté for 6 minutes or until the onion is translucent.
  6. Add the tomatoes, chipotle chiles, beef broth, cumin, salt and pepper. Bring to boil and reduce heat to medium. Cook for 15 minutes or until the liquid starts to reduce slightly.
  7. Pour the broth over the hindshanks.
  8. Cover with aluminum foil.
  9. Bake for 2 hours, uncover and bake for another 30 minutes to reduce the sauce.
  10. Garnish with fresh cilantro and serve.

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Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

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