Go Back
–+ servings

Braised Beef with Plantains and Chipotle Aioli

Servings 4

Ingredients

  • 4 tbsp. light olive oil (divided)
  • 1 large onion, chopped
  • 2 stalks of celery, chopped
  • 2 large carrots, chopped
  • 3 cloves of garlic, peeled and minced
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. Worcestershire sauce
  • 3-4 lbs. beef chuck
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups beef broth or stock
  • 2 bay leaves
  • 2 tbsp. butter
  • 4 ripe plantains (peeled, sliced lengthwise in half and chopped into 1 ½ inch pieces)
Optional sides
  • brown rice
  • black beans
  • chipotle aioli for serving (next recipe)

Instructions

  • Heat 2 tablespoons of the olive oil in the bottom of a Dutch oven over medium heat or if you have a slow cooker with stove top setting.
  • Sauté the onions, celery, and carrots for a few minutes, or till the onions are translucent. Add the garlic and cook for another minute.
  • Add the balsamic vinegar and Worcestershire sauce. Stir to coat and cook for a few minutes.
  • Remove the vegetables from the Dutch oven or slow cooker and set aside.
  • Pat the chuck roast dry and season both sides with salt and pepper.
  • Heat the remaining 2 tablespoons of olive oil in the Dutch oven or in the slow cooker that has a stovetop setting.
  • Add the seasoned chuck to the pot and brown for 5 minutes, flip and brown the other side for another 5 minutes.
  • Remove the chuck from the pot and add the 2 cups of beef stock. Gently stir, lifting any of the browned pieces from the bottom of the pot.
  • Return the browned chuck to the pot and top with the sauteed vegetables. Add the 2 bay leaves, and if using a Dutch oven, place in a 300-degree oven for 3-4 hours.  If using a slow cooker, cook on high for 4 hours or low for 8 hours.
  • About 30 minutes before serving, heat a large skillet over medium heat. Add the 2 tablespoons of butter, the 1-½” pieces of plantains, and cook until caramelized and light brown with dark edges. Turn off the heat and set aside.
  • Remove the braised beef from the pot.
  • Remove the Bay leaves from the pot.
  • You can use an emersion blender to blend the vegetables and stock in the pot to make a quick gravy to serve on the side.
To serve:
  • Plate the braised beef on top of the brown rice, and add black beans along with cooked plantains. Drizzle the chipotle aioli over the beef. Serve with gravy on the side.
Copied Print