Ingredients
- 3–4 lbs (1.5–2 kg) beef chuck roast (or brisket, if preferred)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon brown sugar (to balance the citrus)
- 1 large orange, juiced and zested
- 1 lime, juiced and zested
- 1 lemon, juiced and zested
- 2 cups beef broth (or vegetable broth for a lighter option)
- 2 bay leaves
- Fresh cilantro or parsley for garnish (optional)
- 2 tablespoons apple cider vinegar (to add acidity)
- 1 tablespoon soy sauce or tamari (for a deeper umami flavor)
Ingredient Highlights
- Beef Chuck Roast: This cut of beef is perfect for slow braising because it has a good amount of fat and connective tissue, which breaks down during cooking to create tender, juicy meat.
- Citrus: The zest and juice of orange, lime, and lemon provide a refreshing, tangy balance that complements the rich flavors of the braised beef.
- Spices: Ground cumin, coriander, and paprika add warmth and depth to the dish, while turmeric gives it a slight earthy flavor and vibrant color.
- Apple Cider Vinegar: This ingredient enhances the tangy notes from the citrus and adds brightness to the braising liquid.
- Soy Sauce: This ingredient brings a savory depth of flavor and pairs beautifully with the other ingredients, helping the flavors meld together perfectly.
Instructions
Prepare the Beef:
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Season the Beef: Pat the beef chuck roast dry with paper towels. Season it generously with salt, pepper, cumin, coriander, paprika, and turmeric on all sides. This will infuse the beef with rich spices as it braises.
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Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the beef and brown it on all sides. This step helps to develop a deeper flavor for the braising liquid. Remove the beef from the pot and set it aside.
Prepare the Braising Liquid:
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Sauté the Aromatics: In the same pot, add sliced onion and cook for 3-4 minutes, stirring occasionally until the onion is softened and translucent. Add minced garlic and cook for another minute until fragrant.
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Add the Citrus: Stir in the orange juice and zest, lime juice and zest, and lemon juice and zest. Allow the citrus juices to deglaze the pot, scraping any browned bits off the bottom with a wooden spoon. This will add even more flavor to the braising liquid.
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Add the Rest of the Ingredients: Pour in the beef broth, apple cider vinegar, and soy sauce (or tamari). Stir in the brown sugar, bay leaves, and additional salt and pepper if needed. Bring the mixture to a simmer.
Braise the Beef:
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Return the Beef to the Pot: Place the browned beef back into the pot, making sure the beef is mostly submerged in the braising liquid. Cover the pot with a tight-fitting lid.
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Slow Cook: Transfer the pot to the oven and braise at 325°F (163°C) for 3 to 4 hours, or until the beef is fork-tender and shreds easily. Alternatively, you can cook the beef on the stovetop over low heat, covered, for the same amount of time. The low and slow cooking ensures the beef becomes incredibly tender and absorbs all the flavors of the citrus and spices.
Shred and Serve:
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Shred the Beef: Once the beef is done cooking, remove it from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Discard any excess fat or connective tissue.
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Combine with the Braising Liquid: Return the shredded beef to the pot with the braising liquid, stirring well to coat the meat with all the delicious sauce. If you prefer a thicker sauce, allow it to simmer uncovered for a few minutes to reduce.
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Serve and Garnish: Serve the Citrus Braised Pulled Beef with a sprinkle of fresh cilantro or parsley. It pairs wonderfully with rice, tortillas, or in sandwiches.
- Prep Time: 15minutes
- Cook Time: 4hours
Nutrition
- Serving Size: 8
- Calories: 500
- Fat: 20g
- Carbohydrates: 10g
- Protein: 35g