Chipotle Beef Rice Bowls
Serves 4
Chipotle Beef Rice Bowls — made with 2-2½ lbs chuck roast, cut into 2½–3-inch pieces, 1½ tsp kosher salt, 1 tbsp avocado oil, 1 small yellow onion, quartered, 5–7 garlic cloves, peeled and left whole, 2 tbsp tomato paste, and more.
Ingredients
- 2-2½ lbs chuck roast, cut into 2½–3-inch pieces
- 1½ tsp kosher salt
- 1 tbsp avocado oil
- 1 small yellow onion, quartered
- 5–7 garlic cloves, peeled and left whole
- 2 tbsp tomato paste
- 1–2 chipotle peppers in adobo, chopped
- 1 tbsp adobo sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 4 cups Kettle & Fire Beef Bone Broth
- ¼–½ cup heavy whipping cream
- Juice of ½ lime
Instructions
- Sear the beef. Preheat oven to 325°F. Pat chuck roast dry and season with salt. Heat avocado oil in a Dutch oven over medium-high heat. Working in batches, sear beef for 2–3 minutes per side until deeply browned. Transfer to a plate.
- Build the flavor base. Reduce heat to medium. Add onion and cook for 2–3 minutes, then add garlic. Stir in tomato paste, chipotle peppers, adobo sauce, cumin, smoked paprika and oregano. Cook for 1–2 minutes, until fragrant and the tomato paste has darkened slightly.
- Add the bone broth. Pour in Kettle & Fire Beef Bone Broth, scraping up the browned bits from the bottom of the pot. Return beef and any accumulated juices to the Dutch oven.
- Braise until tender. Cover and bake at 325°F for 2½–3½ hours, or until the beef is fork-tender and pulls apart easily.
- Strain the broth. Carefully remove the beef and set aside. Pour the braising liquid through a fine-mesh strainer, gently pressing the vegetables to extract the liquid broth.
- Make it creamy. Return the strained broth to the pot and simmer uncovered for 5–10 minutes to reduce slightly. Lower the heat and stir in ½ cup heavy cream and the lime juice. Add additional cream as desired. Taste and adjust salt, lime or adobo sauce.
- Finish the beef. Return the beef to the creamy broth and gently simmer over low heat for about 5 minutes, spooning the sauce over the beef.
- Assemble. Add jasmine rice to each bowl and top with the braised beef. Ladle the creamy chipotle bone broth around the rice. Finish with avocado, pickled red onion, cilantro, jalapeño, lime and chili oil, if desired. Enjoy!
- original recipe: https://recipeextractor.com/recipe/chipotle-beef-rice-bowls