Citrus Braised Beef
Adapted from this NYT Cooking recipe.
- 1 small Scotch bonnet or habanero chile
- 1 medium onion, diced
- 1 small red bell pepper, diced
- ¼ cup fresh chopped Italian parsley, more for serving
- 1 tablespoon kosher salt, more to taste
- 1 tablespoon coarsely ground black pepper
- 2 garlic cloves, finely chopped
- ¼ cup red wine vinegar
- Juice of 1 orange
- Juice of 1 lemon
- Juice of 1/2 lime
- 1 tablespoon Worcestershire sauce
- 3 pounds boneless prime ribeye, cut into 1 1/2-inch chunks
- 2 tablespoons coconut oil (melted) or olive oil, more as needed
Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell pepper, parsley, salt, pepper, and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
Serve over Saffron Rice Pilaf with Toasted Almonds, Currants and Golden Raisins.
