Our friend and fan Carlos, owner of CFL Healthybear (an Orlando-area personal massage company) and creator of our wonderful recipe for Sweet and Spicy Papaya Pequin Wings, inspired this recipe. Originally, it began as a braise: 2 lbs. of short ribs, various herbs and spices, a little wine, a little ketchup and some of our fiery Cat in Heat Chipotle-Ghost Pepper Blend, which gives it both a smoky undertone as well as a nick kick of chili heat. Cover and cook it low and slow in the oven for 2-3 hours, then remove the cover, raise the heat and finish at high heat, so the sauce glazes the meat.
We had intended on making this very recipe for ourselves one night but somehow found ourselves a little short on time and lacking a few ingredients. So we improvised a little, substituting ingredients for what we we had on hand and leaving the majority of the cooking to the slow cooker. The spirit of the dish, and most of its flavors, remains true to Carlos’ original concept, however, and we thank him for that.
Here’s what we did:
3 lbs. beef chuck steak, cut into 3-inch thick cubes
2 lbs. small pototos, like yukon gold or ruby reds
3 carrots, cut into 1/2-inch pieces
2 tablespoons paprika
2 tablespoons dried parsley
1 cube of beef bouillon
2 tablespoons of Badia Complete Seasoning (or a similar garlic-heavy seasoning mix)
3 tablespoons balsamic vinegar
1/4 cup ketchup
1 cup dry red wine
1 cup water
2 oz. Fat Cat in Heat Chipotle-Ghost Pepper Blend (depending on desired-heat level)
salt and pepper
Add paprika, parsley, bouillon cube, Badia Seasoning, vinegar, ketchup, wine, water and 1 oz. of Fat Cat in Heat Chipotle-Ghost Pepper Blend to the crock and whisk to combine well.
Add meat and carrots and stir some to coat evenly with braising mixture.
Cover slow cooker and set to cook for 8 hours on the low setting.
After 8 hours, remove beef and set on cutting board. Then slice potatoes into 1/4-inch rings, add to slow cooker and stir to combine.
Cover and cook another 30 minutes on low.
Let beef cool for a few minutes and then slice into 1/2-inch thick slices.
After 30 minutes, turn off heat, return sliced beef to the crock and stir to combine, taking care not to break the meat up too much.
Taste mixture for seasoning; add salt, pepper and more Fat Cat in Heat Chipotle-Ghost Pepper Blend (for more spice) if desired.
Serve in a deep bowl and top with a little more dried parsley for garnish.