Ancho Chile Beef in a Slow Cooker. Combine this 1 mixture with raw beef chuck into a slow cooker to make a warming dinner that surprises in a different way each time it is made.
Ingredients
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3 pounds roast or beef chuck steak, cut into 1 1/2-inch pieces.
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1 1/2 teaspoons kosher salt, to taste
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1 teaspoon freshly grained black pepper.
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1/4 cup ancho chile paste (home made or bought)
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1 1/2 cups low-sodium beef broth
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2 teaspoons ground cumin
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1 1/2 teaspoons Herbs of oregano (Mexican oregano when possible)
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3 Tablespoons of freshly squeezed lime (approximately, 2 limes)
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3 cloves garlic, pressed or minced.
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1 small onion of a yellow pigeon, chopped fine.
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Garnishes: lemon wedges, cheese, and/or tomato paste (omitted; to give it an extra body and sweetness)
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1 tablespoon neutral oil (opt. to add to it, to make it richer in the mouth)
Ancho Chile Beef: Directions
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Season the beef – Dry the chunks of beef chuck with paper towels to ensure that they brown and cook more evenly even in the slow cooker. Sprinkle them with the kosher salt and black pepper and toss them to make the pieces as even as possible. Early seasoning assists in the penetration of flavor in the meat as it cooks.
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Assemble the beef in the slow cooker – Add the seasoned beef chunks: Sprinkle the beef with the seasonings and place the beef in the bottom of a 5- to 7-quart slow cooker in a single layer. There is nothing wrong with them overlapping, though do make sure that you do not cram them in; a little room allows the sauce to get about the meat as it simmers.
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Mix the sauce first. In a medium bowl or large measuring cup, whisk together the ancho chile paste, beef broth, cumin, oregano, lime juice, garlic, onion, tomato paste (if using), and oil (if using) until well mixed. Whisk until the chile paste and tomato paste have been completely loosened and the mixture appears to have a smooth brick-red broth.
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Pour into the beef – Add the mixture: Carefully pour this one, thoroughly combined ancho-broth mixture over the uncooked, and evenly onto the beef in the slow cooker, ideally so that the meat is covered evenly. Use a spatula to scrape all the mix out of the bowl. Gently cut or push the beef in a manner that the liquid will trickle between the beef but there is no need to ensure that all the chunks are completely submerged.
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Slow cook until tender – Coat the slow cooker with the lid. Bake on LOW (or HIGH) between 8 and 9 hours (or 4 and 5 hours), until beef is very tender and can be pulled to pieces with fork. Do not be tempted to open the lid regularly; every time the peep escapes heat and may increase the time of cooking.
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Shred/Chunk the beef – After the beef has become tender, test the cooking liquid and add more salt to it as needed. Tongs: With the tongs, loosen up the beef chunks into big chunks or bite size pieces in the slow cooker. In case of excess fat being collected on top of the liquid, it can be removed using a spoon.
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Water down the sauce (not obligatory) – You can use the sauce with a thinner and less intense flavor; simply take off the lid and change the slow cooker to HIGH letting some of the liquid evaporate within another 20 to 30 minutes. Or, otherwise you can pour a cup of the cooking liquid into a small saucepan, and simmer it on the stovetop until it has been slightly reduced, then pour it back over the beef.
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Stir the beef one more time in the sauce just before you serve it, then put it on the plate and enjoy.. You can add just a squeeze of extra juice of lime, when you want the brightness. Serve the ancho chile beef with your choice of accompaniments hot and be sure to spoon some of the beef rich sauce over each serving.