Beer Braised Beef with Blistered Shisito Peppers

Beer Braised Beef with Blistered Shisito Peppers


From Jackie Ourman of Celiac and Allergy Friendly Epicurean (C.A.F.E.)


Makes 6 servings

Ingredients:
Beer Braised Beef with Blistered Shisito Peppers

  • 2.5 lbs. beef sirloin tips, cut into 2″ pieces
  • 1 12 oz. bottle of gluten-free beer (New Planet gluten-free pale ale was used by Jackie Ourman)
  • ¼ cup cider vinegar

  • 1 14.5 oz. can whole peeled tomatoes, drained, rinsed and crushed with your hands
  • 3-4 medium onions cut into 1″ thick rounds
  • 1 large poblano or dried ancho pepper, stem and seeds removed and chopped into large pieces
  • 5 garlic cloves, smashed
  • Salt and pepper to taste (be very generous!)
  • 15-20 shishito peppers (optional)
  • Cotija cheese (optional)
  • Sliced scallions, for garnish

Directions:

  1. Preheat oven to 300 degrees and let beef sit at room temperature at least 30 minutes. Pour beer and vinegar into a 5 qt. Dutch oven (or medium, heavy bottomed, oven-safe pot with a lid) and add crushed tomatoes. Nestle onion rounds in one layer around the bottom of the pot. There should be enough to cover most of the surface and they should just peak out at the top of the liquid.
  2. Add pepper and garlic cloves and lay meat on top of onions so they are mostly above the liquid. Cover the pot and put in the oven for about 3 hours, until meat is browned on top and can be easily shredded with 2 forks. Remove meat from braising liquid and toss out large pieces of onion. Add remaining ingredients to a blender and process until smooth. Add salt and pepper to taste and pour over shredded meat.
  3. Heat a dry, large cast iron skillet over medium-high heat and cook shishitos, turning occasionally, until blistered on all sides.
  4. Serve shredded beef over gluten-free arepas, with corn tortillas or layered on your favorite nachos with peppers, cotija cheese and scallions.


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