Photo: Aaron Kirk; Prop Styling: Sarah Elizabeth Cleveland; Food Styling: Robin Bashinsky
Active Time
20 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 12 (serving size: 1/2 cup chips, 1/2 cup toppings)

Yes, Borscht Nachos. As in, sweet, earthy beet chips piled high with shredded beef—robustly flavored from a braise with ketchup and paprika—quark (which is a lot like a soft cream cheese, exhilarated with the lively funk of buttermilk), salty and rich queso fresco, bright and tangy sauerkraut, zingy pickled wax peppers, plus fresh radishes and dill for good measure. It's the food mash-up we've all been waiting for (even if we didn't know it). 

How to Make It

Step 1

Prepare the Beef: Combine salt and paprika in a small dish; rub evenly over roast. Heat a large cast-iron skillet over medium for 5 minutes. Add oil. Place roast in hot oil; cook 10 minutes turning to brown all sides. Add stock, ketchup, and browned roast to a 6-quart Instant Pot. Cook on HIGH pressure according to manufacturer’s instructions for 35 minutes. Release pressure; cool 10 minutes. Transfer roast to a platter; shred meat, adding 1/2 cup cooking liquid to keep moist.

Step 2

Prepare the Pickled Peppers: Heat vinegar, water, sugar, and salt in a small saucepan over high until boiling, about 5 minutes. Remove from heat. Place peppers in a shallow bowl; pour vinegar mixture over peppers. Let stand at least 15 minutes.

Step 3

Assemble the Nachos: Arrange beet chips on a platter. Top with half of the quark. Scatter sauerkraut evenly over cheese, and top with half of the Beef. Top with Pickled Peppers, queso fresco, radishes, and dill. Top with remaining half Beef and quark; sprinkle with salt.

Chef's Notes

Quark can be found at Whole Foods and other specialty grocers. If you are unable to find it, you can substitute 1/2 cup of sour cream thinned with 1-2 tablespoons water. 

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