The Chopped Challenge

Shredded Beef tacos simmered in a blend of Mediterranean flavors and served with a sweet and tangy onion slaw.

Do you watch the show, Chopped? I’ve always wondered how they come up with any kind of dish with the ingredients they are given. I suppose that’s because I am not a chef nor could I play one on TV. Any cooking skills I have are due to the fact that I was forced into child labor by my mother when I was very young. I had to do all the cooking because I was the only one that could reasonably throw something together.

Recently, I read a post by my friend Dale at A Dalectable Life. She threw out a chopped challenge, sorta. The ingredients: beef, peanut butter, Kalamata olives, and peach jelly! What I made? I choose to make a Mediterranean Beef Taco with a sweet and tangy onion slaw.  

~ Ingredient One: Peanut Butter

To add peanut butter, I had to think outside the box. I went with natural peanut butter because the oil separates from the butter and I am after that oil. It counts! Per the show, you only have to use parts of what they give you. Pour about 1/4 cup of the PB oil into a skillet and heat over medium-high heat.

~ Ingredient Two: Beef

Salt and pepper a 2 – 3 pound beef arm roast and add to the oil. Sear on both sides until a nice browned crust forms, about 3 to 4 minutes each side.

~ Ingredient Three: Kalamata Olives

Transfer the roast to a crockpot. Add 1 (6-ounce) jar of undrained kalamata olives, 1 jar (12 ounces) undrained roasted red peppers, 2 tablespoons mixed Mediterranean herbs and spices (like COFarms Mediterranean Rub), and 2 cups organic beef broth. Cover and cook on low for 8 hours.

~ Ingredient Four: Peach Jelly

About 30 minutes before the meat is done make the onion slaw. In a skillet add 1/4 cup peach jelly and let melt over a low heat. When jelly is broken down add 1 large sliced white onion and 1 peeled julienne cut carrot. Saute until onion is soft and carrots are al dente, soft but with a nice crunch.

Remove the roast and let cool slightly on a large chopping board. Using to forks shred the beef. Place in a pan with a bit of the extra juice to keep it nice and moist until ready to use.

~ Assemble

Add some of the shredded beef to the center of a floured tortilla shell. Spoon on some of the onion slaw. Garnish with some crumbled Mediterranean Feta cheese and fresh chopped parsley.

Now I challenge you, what can you come up with using the challenge ingredients: beef, peanut butter, Kalamata olives, and peach jelly? Good Luck!

Mediterranean Shredded Beef Tacos & Onion Slaw
Prep Time
10 mins
Crock Pot on Low Setting
8 hrs
Course: Main Course
Cuisine: Mediterranean
Keyword: beef, juicy, tender
Servings: 8
Author: Ella @
  • 1/4 cup peanut butter oil
  • 2 – 3 pound beef arm roast
  • 1 6-ounce jar of kalamata olives, undrained
  • 1 jar 12-ounces roasted red peppers, undrained
  • 2 tablespoons mixed Mediterranean herbs and spices, I used COFarms Mediterranean Rub
  • 2 cups organic beef broth
Onion Slaw
  • 1/4 cup peach jelly
  • 1 white onion, sliced
  • 1 carrot, peeled & cut in julienne stripes
  • Flour tortillas
  • Mediterranean feta cheese, crumbled
  • Fresh parsley, chopped
  1. Salt and pepper the roast. Heat the oil in a skillet over medium-high heat. Sear the meat 3 – 4 minutes each side, or until browned. Place in a crock pot.
  2. Add the olives, roasted red peppers, Mediterranean herbs, and beef broth. Cover and cook on low for 8 hours. Remove the roast and using two forks or meat claws shredded the meat.
  3. Meanwhile, heat the jelly in a skillet over medium heat until melted down. Add the onions and carrots and sauté for 5 minutes, or until the onions are soft but the carrots still have a little firmness left.
  4. Spoon some of the shredded beef down the center of a tortilla shell. Add some of the onion slaw. Garnish with cheese and parsley.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

14 thoughts

  1. I was gonna say, I JUST read a Chopped post by Dale. Glad you got involved.

    The PB . . genius on the oil. And yanno . . I didn’t realize that rule about only having to use part of the ingredient. It would have come in handy when I used to play this with the kids, LOL.

    As for your shredded beef tacos? SOLD!

    1. You know, I was very surprised 1.) how easily this recipe developed using those 4 ingredeints. And 2.) how fun this challenge was. Bonus: I was able to clean out some random leftovers living in my pantry.

      That shredded beef though…the bomb!!

      Thanks, Marc!

      1. I came second, which was a bit disappointing, but it was still fun. Working on the line in a restaurant during rush hour is way more pressure. And you forget about the cameras very quickly once you’ve opened the box… 🙂

        1. Well 2nd is pretty impressive in my book. For me, it’s the box that would scare me. They put some intersting things in that box. LOL!

  2. To this I say, Kudos!! Way to go Ella… I’m thinking we should randomly challenge each other regular-like 😉
    As to using the oil of the PB – smart cookie, you. Mine has been too-well mixed so I’d have to buy another jar but still…
    Love this! And so glad you took up my challenge 😉

    1. Thank you, Dale! I enjoyed it more then I should admit. And yes, we should definitely do random challenges that would be fun. The PB thing….hehe!

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