Cranberry-Orange Braised Beef on Ciabatta
Braising in flavorful ingredients is the secret to making lesser-known (and right-priced) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water. Alternate versions: recipe could be prepared in a slow cooker; bone-in turkey thighs or short ribs could be substituted. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/3115.
- 1 piece(s) (about 1 pound) London broil
- 1 teaspoon(s) fine sea salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1 tablespoon(s) extra-virgin olive oil
- 1/4 cup(s) apple cider vinegar
- 1 14-ounce can(s) whole berry cranberry sauce
- Grated zest and juice of 1 orange, divided
- 1 loaf(s) Ciabatta bread, halved horizontally, cut into 24 squares, lightly toasted
- 1/2 cup(s) Italian/flat-leaf parsley leaves
- Preheat oven to 350°F. Season beef all over with salt and pepper. Heat oil in a medium oven-proof pot over medium-high heat. Add beef and cook, flipping once, until dark golden brown on both sides, 8 to 10 minutes; transfer to a plate. Add vinegar, cranberry sauce and orange juice to pot and bring to a boil, scraping up any browned bits. Return beef to pot, cover with foil, then lid and bake until falling-apart tender, about 2 hours, turning meat halfway through. Using two forks, shred beef and stir together with remaining liquid in the pot. Top each square of bread with some of the beef, garnish with zest and parsley and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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