Ingredients
Servings
6
- 3 lb beef rump roast
- 1 large sweet onion, diced
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- 1 pepper in adobo
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp ground all spice
- 1 tsp coriander
- 3 tbsp tequila*
- 1 navel orange, sliced
- 2-3 limes, sliced
- 4 cups beef or chicken stock
- Salt to taste
- Juice of 1 lime
- *Tequila is used for deglazing, so the alcohol will cook off and no alcohol will be present in the final dish; however, if you don't want to use tequila, just use a couple tablespoons of the stock instead to deglaze.
Method
- 01 Salt beef heavily and place on a paper towel in the fridge for at least 2 hours, overnight preferred
- 02 Preheat oven to 275 F
- 03 In a dutch oven, add a tbsp of neutral, high smoke point oil and turn heat to medium
- 04 Once oil is visibly smoking, add the roast to the dutch oven and brown on all sides
- 05 Remove roast and set aside
- 06 Add onion and cook over medium heat until translucent, about 2-3 minutes
- 07 Add garlic and cook until fragrant, about 30 seconds
- 08 Push onions and garlic to edge of pan and add tomato paste to the center; cook until slightly darkened, about 1 minute
- 09 Add pepper in adobo and mix together
- 10 Add all 4 spices and toast until fragrant, about 1 minute
- 11 Add tequila to deglaze, scraping the bottom of the pan with a wooden spoon; cook until reduced by half, about 1-2 minutes
- 12 Add meat back to pot
- 13 Spread orange and lime slices around the beef
- 14 Pour in stock to halfway up the meat
- 15 Turn heat to medium-high and bring to boil, then turn off heat and cover with lid
- 16 Bake in oven at 275 F for 3-4 hours
- 17 Remove from oven once fork tender
- 18 Shred beef with two forks
- 19 Spoon some of the remaining liquid over the shredded meat to moisten
- 20 Add juice of one lime and stir/toss
- 21 Taste test and add salt as desired
Tags
Comments