Recipe courtesy Do or Dine, Brooklyn, New York
Whether it’s for brunch, dinner, having friends over to watch the game or watching a movie and eating them all yourself, these overnight-braised tacos from Do or Dine combine a great way to get some use out of your slow-cooker while simultaneously reminding everyone that tacos are basically always a great idea at any time.
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 4 teaspoons salt
- 2 pounds beef bottom round roast
- 1 tablespoon vegetable oil
- 3 cloves of garlic, smashed
- 1 onion, quartered
- 2 bell peppers, sliced
- 2 jalapeños, julienned
- 1 medium carrot, diced
- 1 cup of a robust red wine
- 2–4 cups beef stock
- 1 dozen eggs, scrambled
- 12 corn tortillas, heated
- 1 bunch of cilantro
Rub the spices and salt onto the roast. Heat the oil over medium heat in a skillet. Add the garlic, onion, peppers and jalapeños, and cook for about 5 minutes. Place the veggies in a slow cooker.
Sear both sides of the roast for 2 minutes in the skillet. Then place it and the carrot in the cooker. Add any loose rub spices to the skillet and deglaze with wine, then add it all to the cooker. Pour enough beef stock into the cooker to cover the roast. Cover, and cook on low for 6–8 hours overnight.
In the morning, remove the roast and shred with a fork. To build your tacos, add eggs first, then beef, then the veggies. Top with cilantro. Serves 12.
Any red wine that takes a few hours to open up will suffice. That way, you can use it to cook and by serving time, the wine is at its peak. One that worked well in our test kitchen was the 2012 A Tribute To Grace Grenache, from Santa Barbara County. While prepping the beef, the wine was lean and tight with little fruit, and big green-olive aromas. Hours later, it was exploding with both scents and flavors of cherry and raspberry.