After roast is shredded and returned to Dutch oven, let cool to room temperature. Cover and refrigerate up to 2 days. Gently reheat over low.
We like the Tutto Calabria brand of Calabrian chiles.
Doe the beef need to be covered by the liquid?Read More
Linda-sounds like you did not cook enough. When cooked enough, meat should pull apart with fork. If not cooked enough, it is very tough.Read More
We followed the recipe exactly and a bit more Calabria chile as we love spice and it tasted great. It was nice to step away from the traditional pot roast. The balance of the spice and citrus really enhanced the dish.Read More
I did all the steps and put in slow cooker on low overnight with root veggies and all. I used celery root, rutabagas, and yellow beets, no sweet potato. came out perfectly. I agree on increasing peppers.Read More
I must have overcooked during the sear, as the meat came out tough. Or perhaps I was supposed to untie before searing/roasting? Meat sasn't shreddable - had to cut with a knife, and was chewy. Everyone loved the sauce though. I also didn't seem to get much spice/flavor from the Calabrian chiles. Not sure I'd make this again.Read More
I prepared the dish a day ahead and re-heated and served the next day. It was a big hit! The oranges really added brightness and the gremolata was a great finishing touch. Next time I will increase the chilis in the braise and the gremolata. A flavorful dish with no garlic. Who knew?Read More