Chipotle Braised Beef by TAQUITO

Taquito, Melbourne

RECIPE BY: Chef/Owner Paul Clarke

Chipotle braised beef

500 gms, beef chuck steak, 5cm dice

500gms, beef cheek, remove silver skin, 5 cm dice

2 chipotle in adobo chillies

1 can, wolf of the willows XPA

5 tbs, guajillo adobo

2 red onions halved

6 cloves garlic , not peeled

2 whole cloves

1 ltr chicken stock

Guajillo adobo

4 guajillo chillies, deseeded

4 ancho chillies deseeded

8 cloves of peeled garlic 

1/4 c apple cider vinegar

 

For the guajillo adobo bring 3 cups of water to the boil and poor over the deseeded chillies leave to steep for 30 mins. Remove the chillies reserving the Liquid and place in the blender with the garlic and vinegar. Blend until smooth you may need to add half a cup of the steeped liquid. 

Season the beef with salt and pepper and sear on a skillet or pan on a medium heat until browned all over. Add to a deep roasting dish lined with baking paper. Add the onions cut side down to the same pan and the whole garlic cloves. Allow to get really dark brown almost black the charred flavour adds a lot of depth to the dish, this takes about 20 mins on a low to medium heat. Carefully remove the garlic from its skins and add to the beef along with the onions, beer, cloves, 5 tbs of adobo and the chipotles. Cover with foil and bake at 160 for 4.5 hours. Allow the meat to cook a little and roughly chop any remaining onion and the meat and place back into the sauce which should have thickened a bit. Check seasoning and add salt. 

Serve with warmed tortillas , in a quesadilla or with rice. 

Note. The slower you brown the meat the more flavour the dish will have.