Barbacoa Chuck Roast OVER SAFFRON CAULIFLOWER MASH

• porții: 6-8
• timp activ: 30 min
• timp total: 3 hr 30 min

Ingrediente

FOR THE CHUCK ROAST RUB

1 tablespoon smoked paprika (or chipotle powder for extra heat)

1 tablespoon onion powder

1 tablespoon ground cumin

2 tablespoons dried thyme

Salt and freshly ground black pepper

2-pound beef chuck roast

2 tablespoons olive oil

1 medium yellow onion, minced

8 garlic cloves, minced

2 chipotle peppers in adobo sauce, chopped

2 tablespoons tomato paste

2 cups beef broth

⅓ Cup white wine (optional)

FOR THE SAFFRON

CAULIFLOWER MASH

2 pounds cauliflower florets

1 ounce unsalted butter in ½-inch cubes

Pinch of saffron threads

3 tablespoons heavy cream

Salt and freshly ground black pepper

1 tablespoon chopped fresh cilantro, for garnish

Instrucțiuni

1. Preheat the oven to 350°F.

2. For the chuck roast rub: In a small bowl, combine the smoked paprika, onion powder, cumin, thyme, and salt and pepper to taste and mix.

3. Using two-thirds of the rub, thoroughly season all sides of the chuck roast

4. Heat 1 tablespoon of the olive oil in a large cast-iron or stainless- steel pan over medium-high heat. Add the beef and sear for about 2 minutes on each side, until the meat browns.

5. Set the beef in a deep oven-safe dish with a lid.

6. In the same pan used to sear the beef, combine the onion, garlic, and remaining 1 tablespoon of olive oil. Sauté until the onion turns golden. Add the chipotles in adobo and tomato paste and continue to sauté for another 1 to 2 minutes.

7. Add the beef broth and stir to fully dissolve the tomato paste. Bring the sauce to a boil and then remove from the heat. (Optional: For a smooth texture, blend the sauce with an immersion blender or,

after cooling, a food processor.)

8. Pour the mixture over the meat. The roast should be submerged at least halfway. Cover the dish with the lid and roast the beef in the oven for 2 hours first. At the 2-hour mark, add the white wine (if using). Cover again to continue cooking for another 30 minutes. At the 2%-hour mark, remove from the oven and lightly break the meat into smaller chunks or shreds with a fork. With the lid back on, return the pot to the oven for another 20 to 30 minutes. In total, the meat should cook for about 3 hours for a 2-pound roast-aim for about 1½ hours per pound, depending on how large your chuck roast is.

9. For the saffron cauliflower mash: While the meat is cooking, bring a large pot of salted water to a boil and cook the cauliflower florets until they are soft but not mushy, about 20 minutes. 10. Remove from the water and allow to drain for 5 minutes. 11. In a medium bowl, mash the florets into a paste with a potato masher or immersion blender. Add the butter cubes and whisk

the paste until the cubes melt. 12. Add the saffron and heavy cream gradually while continuing to whisk. Whisk for a couple of minutes more, until the saffron is fully incorporated into the mash. Add salt and pepper to taste.

13. Transfer the cauliflower mash to a serving platter, then set the chuck roast chunks on top and pour a few tablespoons of the

sauce on top.

14. Garnish with the cilantro and serve right away.