Chipotle Braised Beef with Garlic Mashed Potatoes and Crema
Tender, slow-braised chipotle beef served over rich garlic mashed potatoes and topped with a zesty chipotle-lime crema.
Ingredients
- Beef chunks
- Flour
- Salt
- Cracked black pepper
- 1 1/2 tablespoons olive oil
- Sliced onion
- Minced garlic
- Beef broth
- Taco seasoning
- Chopped chipotle peppers
- Tomato sauce
- Potato chunks
- Garlic cloves, smashed
- Butter, cubed
- Warm cream
- Sour cream
- Lime juice
- Chipotle peppers with adobo sauce
- Fresh cilantro
- Garlic clove
- Onion powder
- Water
- Fresh cilantro or parsley for garnish
Method
- 1
Preheat the oven to 325°F (165°C).
- 2
Pat the beef chunks completely dry with paper towels.
- 3
In a shallow dish, stir together the flour, 3/4 teaspoon salt, and 1/3 teaspoon cracked black pepper. Dredge the beef chunks lightly in the seasoned flour, shaking off the excess.
- 4
Heat the 1 1/2 tablespoons of olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat.
- 5
Add the beef in two batches to prevent overcrowding. Sear for 2 to 3 minutes per side until well browned. Transfer seared beef to a plate.
- 6
Lower heat to medium. Add the sliced onion and minced garlic to the pot drippings; sauté for 3 minutes until softened.
- 7
Pour in 1/3 cup of the beef broth, scraping up the browned fond from the bottom of the pot with a flat wooden spoon.
- 8
Return the seared beef and resting juices to the pot.
- 9
Add the taco seasoning, chopped chipotle peppers, tomato sauce, and the remaining beef broth (approx. 1 1/8 cups). Stir gently to distribute the liquid evenly around the meat.
- 10
Bring to a gentle simmer, cover with a tight lid, and transfer to the oven.
- 11
Braise at 325°F for 2 to 2.5 hours, until the beef is pull-apart tender.
- 12
About 35 minutes before the beef finishes, place the potato chunks and smashed garlic cloves into a saucepan. Cover with cold water by 1 inch, season with 1 teaspoon of salt, and bring to a boil.
- 13
Cook for 15 minutes until fork-tender. Drain thoroughly and return the potatoes and garlic to the warm pot for 1 minute over low heat to dry out residual water.
- 14
Mash thoroughly, then stir in the cubed butter and warm cream until smooth. Season with salt and pepper to taste; cover and keep warm.
- 15
Combine the sour cream, lime juice, chipotle peppers with adobo sauce, cilantro, garlic clove, onion powder, salt, and water in a small blender or food processor.
- 16
Blend until smooth and pourable. Adjust with a few drops of water if too thick.
- 17
Remove the pot from the oven. Using two forks, pull the beef into bite-sized shreds directly in the pot, blending it into the glossy, reduced braising liquid.
- 18
Divide the garlic mashed potatoes among four plates or shallow bowls.
- 19
Top each mound with the shredded chipotle beef and sauce.
- 20
Drizzle with the chipotle-lime crema and garnish with fresh cilantro or parsley.