Bruce Aidells' Braised Beef Steak
By AMNW Intern
BRAISED BEEF STEAK WITH TEQUILA, TOMATO, AND ORANGE
This decidedly Mexican-influenced braised steak has a subtle tropical flavor from the tequila and fresh orange and lime juices. You can make it even more tropical by replacing the orange juice with pineapple juice. The recipe makes a superb pot roast: Simply double the size of the chunk of meat and the amount of seasonings in the rub.
The recipe uses the oven for braising, but it can also be done on the stove top at a low simmer. It’s also ideal for slow cookers.
Once the meat is cooked, serve it with lots of warm tortillas and Mexican rice. Any leftovers can be shredded to make a great filling for burritos or enchiladas.
New Mexico Chile Spice Rub
1 Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid.