Ree Drummond’s Braised Beef and Red Chiles | The Pioneer Woman | Food Network

Ree braises her chuck roast in a rich red chile sauce for a comforting dish that is perfect when served on flour tortillas with all the fixings! #ReeDrummond #ThePioneerWoman #FoodNetwork #BraisedBeef
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Get the recipe ▶ https://foodtv.com/3JslDFx
Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Braised Beef and Red Chiles
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 3 hr 55 min
Active: 25 min
Yield: 6 to 8 servings Ingredients 8 to 10 dried New Mexico chiles
4 cloves garlic 3 tablespoons olive oil One 4- to 5-pound chuck roast, cut into 1-inch cubes
1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon ancho chile powder 2 teaspoons ground cumin 2 tablespoons tomato paste 1 large onion, sliced 2 cups beef stock 2 tablespoons sugar 2 bay leaves Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving Directions Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.) Preheat the oven to 275 degrees F. Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate. Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours. Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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